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Wild duck with mushroom cream

Created by chef Niels Brants of restaurant EssenCiel in Leuven, Belgium.

Ingredients

Butter
wild duck
Roasted hay
Pepper
Salt

Oil
4units.itemsGarlic cloves (sliced)
3units.itemsLarge shallots (finely chopped)
1units.itemsTray of Paris mushrooms (cut into pieces)
200gShimeji mushrooms (cut into pieces)
Cognac
1.2lChicken broth
12gKappa (Texturas)
25Cream
hazelnut oil

280gFlour
4gBaking powder
250gpalatinose
120gOlive oil
100ghazelnut oil
4.5gSalt
220gMushroom cream
140gGrated Parmesan cheese
70gpine nuts
Grated black truffle
2units.itemsEggs

8units.itemsThick red beets
Coarse salt
Olive oil
Cabernet sauvignon vinegar
Trimmings from the salt-baked red beet
Merlot vinegar
Xanthan
pepper & salt

A few slices
200ghazelnuts
1units.itemsCoffee spoon za'atar
Coarse salt
1hazelnut oil

1units.itemsRed onion (sliced)
1units.itemsSweet onion (sliced)
1units.itemsThick carrot (sliced)
0.5units.itemsHead of garlic (finely chopped)
Thyme
Rosemary
Oil
1Brown sugar
Cabernet sauvignon vinegar
100gBeetroot juice
1lGame stock
5Chicken broth
1lveal stock
The duck carcasses

shimeji mushrooms
Butter
Truffle shavings
Blood sorrel
Nasturtium

Preparation

  1. Fill the duck (cleaned, head and legs removed) with roasted hay.
  2. Vacuum seal and cook for 40 minutes at 62°C.
  3. Brown the carcass nicely in the oven at 220°C to use later for the sauce.

  1. Sweat the shallots and garlic in some oil.
  2. After a few minutes, add all the mushrooms and let them stew gently for 15 minutes.
  3. Deglaze with a little cognac and let it evaporate.
  4. Moisten with the chicken stock and let simmer gently for another 20 minutes. Finally, add the cream, let it simmer for another 5 minutes, then pour into the thermomix.
  5. Weigh out 1 kilo of the mushroom mixture and add the kappa. Bring to a boil with the thermomix and pour out.
  6. Let set in the fridge.
  7. Blend the firm gel smooth in the thermomix.
  8. Season with pepper and salt and finish with the hazelnut oil.
  9. Put the cream in a piping bag.

  1. Mix all ingredients, except the eggs, into a smooth dough.
  2. Then add the eggs and mix for another minute.
  3. Fill cake molds as desired and bake the cakes for 5 minutes at 190°C.

  1. Cover a deep tray with coarse salt and place the red beets on it.
  2. Cook the beets in the oven at 180°C.
  3. Cut the cooked beets into nice slices and cut out with two different shapes. Save the trimmings for the cream.
  4. Blend the trimmings with a splash of merlot vinegar, the xanthan, pepper, and salt in the thermomix.
  5. Finish with a small splash of olive oil and put the cream in a piping bag.

  1. Bake the bread in the oven at 160°C until nice and crispy.
  2. Briefly blend together with the hazelnuts and za'atar into a crumble.
  3. Briefly fry the crumble in some hazelnut oil and season with coarse salt.

  1. Sauté the onions, carrot, garlic, and herbs in oil.
  2. Let them brown nicely for a few minutes, then add the brown sugar.
  3. Deglaze with a good splash of cabernet sauvignon vinegar and the red beet juice.
  4. Let it reduce briefly and add the carcasses, pour over the game stock, veal stock, and chicken stock, and let simmer gently for 2 hours.
  5. Strain the sauce, remove the fat, and season with pepper and salt.

  1. Just before serving, marinate the salt-cooked beets briefly in a drop of olive oil and a drop of sauvignon cabernet vinegar.
  2. Pan-sear the duck breast to medium rare in hot oil or on the Big Green Egg and cut a portion. Sauté some shimeji mushrooms in butter.
  3. Place a cake on the plate, top with some sautéed shimeji mushrooms and some grated truffle.
  4. Pipe some dots of mushroom cream and beet cream around.
  5. Place a spoonful of hazelnut crunch on the plate, arrange the salt-cooked beets alongside.
  6. Add the duck breast.
  7. Finish the dish with the sauce, blood sorrel leaves, and nasturtium.