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‘The Cigar’ of Piemiento Rojo with cèpes, duck rillettes and fresh truffle

Cigar of Piemiento Rojo filled with duck rillette, duck liver, sous-vide prepared duck leg, a mixture of cèpes, balsamic and red wine.Served with ash of freshly grated black truffle and a mix of fresh flowers and crisp herbs.

Ingredients

150gConfit duck leg
200gduck rillettes
Pepper
50mlcèpes jus
Salt

50gDried cèpes
100mlcèpes jus
Pepper
1units.itemsSprig of thyme
50mlRed wine
Salt
duck fat
2Aceto balsamico
1units.itemsgarlic clove
50gGaram masala

flowers, herbs
fresh truffle

1units.itemsplastic tube
1units.itemsPiemiento Rojo

Preparation

  1. Pull the duck legs and mix with the duck rillette in the food processor.
  2. Add the cèpes jus to keep it nice and creamy.
  3. Season with pepper and salt.

  1. Add a generous spoonful of duck fat to the pan and add the thyme, garlic, and soaked cepes.
  2. Sauté the cepes well and deglaze with aceto balsamico.
  3. Add the wine and let it reduce well. Then add the cèpes jus and let the mixture cook down.
  4. Toast the garam masala and then add to the cèpes mixture.
  5. Let the mixture cool and mix it with the rillette mixture.
  6. Store in the fridge.

  1. Grate some fresh truffle.
  2. Finely chop the flowers and fresh herbs with a sharp knife.

  1. Heat the fryer to about 170°C.
  2. Cut the vegetable sheet to the size of a cigar.
  3. Fry the vegetable sheet for a few seconds and wrap it around the plastic tube.
  4. Carefully remove the shell from the tube and let it cool.

  1. Place the mixture in a piping bag.
  2. Fill the cigar and dip it in the ash.