For our main course we have beautiful mallard, panfried with crispy skin and seasoned with dried chanterelles, rosé pepper and fennel. Crispy black truffle crisps, baked swede and chanterelles accompanies the succulent meat. For the final touch we add a mushroom consommé and pickled coriander seeds.
Season the mallards with salt, olive oil and spice rub. Pan fry the birds in hot oil, breast down. When they are nicely browned, turn and add the butter, crushed garlic and thyme and baste the birds for 1 minute. Bake in the oven at 110°C to a core temperature of 58°C, allow to rest. Slice the meat off the bones carefully prior to serving.
Cut off the root of the swede , then season the swede with salt and oil. Bake in the oven at 160°C for about 2 hours until soft. Allow to cool, and cut into evenly sized cubes (ensure all guests gets one cube each). Split onions lengthwise and fry in a dry pan over low heat for about 20 minutes. Leave to cool, peel and divide onion into pieces. Just before you serve; season with salt, pepper and olive oil.
Boil the potatoes until soft. Mix them into a smooth, soft cream together with the other ingredients. Spread the mixture as evenly as you can on a silicone mat and dry in the oven at 130° C until dry. Deep-fry the baked crisp in a fryer at 150°C for about 1 minute, add salt and leave to drain on kitchen paper.
Peel the onion and chop it coarsely. Stir-fry the onion with the remaining ingredients until golden brown and soft. Remove from heat and place in a blender and mix to a smooth cream. Season with salt, pepper and a little sugar.
Cut the mushrooms in half, peel the garlic and sauté together in a dry pan over medium heat for about 10 minutes. Add the water and simmer for about 20 minutes. Strain the broth. Just before serving, reheat and pour over the herbs, allow to steep for about 2 minutes. *We used a nice clean teapot to serve the consommé.
Cut the swede thinly on a mandolin and place in a dish with coriander seeds and pickling liquid. Steam at 100°C for 20 minutes, and allow to cool in the liquid. Steam again for 6 minutes at 100°C. Fry the chanterelles with butter, garlic and thyme for about 5 minutes. Add the cream and reduce, season with salt and pepper.
Start by placing the cubed swede on the plate and arrange the mallard and remaining ingredients nicely around this. Serve the consommé at the table.
* Pickling liquid – Make this yourself using 1 part spirit vinegar, 2 parts sugar and 3 parts water. Bring to the boil in a saucepan; remove from heat when the sugar has dissolved. Cool before use.
*Spice Rub – Make this by mixing 50 ml dried chanterelles, 5 strands of long pepper, 2 tbsp fennel seeds, 1 tbsp rosé pepper, 1 tsp dried juniper berries, 1 tsp garlic powder in a spice mixer.