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Duck fillet with preparations of pumpkin — image

Duck fillet with preparations of pumpkin

Duck fillet with preparations of pumpkin, duck jus and a spiced crust.

This dish was presented during the ‘Chef’s Table Wild’ where true autumn dishes were served, featuring game & poultry in the leading role.

Ingredients

Cage duck
Colorozo salt

1kgPumpkin (sliced)
350gSanbaizu vinegar with bonito
30gThai green curry paste
270gMiso yuzu
7gSea salt
Agar gelification

1units.itemsButternut squash
100gSushi-su rice vinegar

400gPumpkin seeds
80gPotato starch
Water

Thai oil

1kgCarrot (sliced)
200gBanana shallot
4units.itemsGarlic cloves
40gGinger
8gCumin seed
8gCoriander seed
100gGinger syrup
100gSushi-su rice vinegar

1kgduck jus
Spice crust
250gButter (unsalted)

200gFennel seeds
200gAnise seed
300gCoriander seed
14gBlack peppercorns
50gStar anise
25gCinnamon sticks
30gFine sea salt

Preparation

  1. Cut the fillets from the duck.
  2. Lightly sprinkle with curing salt and vacuum pack.
  3. Cook sous-vide at 56°C for 30 minutes.
  4. Cool down.
  5. Pat dry well before frying and sear on both sides, if necessary cook further in the oven.
  6. After cooking, press the duck into the spice crust and slice thinly.

  1. Sauté the pumpkin cubes.
  2. Add everything except the agar.
  3. Cook until done over low heat.
  4. Scoop out a portion and reserve for the compote.
  5. Blend the rest until smooth, add 12 grams of agar per liter and bring to a boil, let cool, and blend until smooth in the blender.

  1. Cut the pumpkin into thin ribbons and vacuum pack with sweet and sour marinade.

  1. Bring the water and starch to a boil.
  2. Add the seeds and season with salt.
  3. Divide over five trays with a baking mat underneath.
  4. Bake at 145°C for 45 minutes.

  1. This product is ready to serve. Nothing needs to be done with it.

  1. Process the spices together with the garlic and ginger in a food processor.
  2. Finely chop the shallot.
  3. Add the shallot and carrot.
  4. Add the sushi vinegar and ginger syrup.
  5. Cook over low heat.

  1. Bring the jus to a boil and blend in the butter.
  2. Season with the spice crust.

  1. Toast the spices.
  2. Grind everything into a fine powder in the blender.