Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale

Serves 8-10 as a main course

Cornfed duck

  • 1                    Breast of cornfed duck

Spice rub

  • –                     Fennel seed 1/1
  • –                     Rosé pepper 1/2
  • –                     Sichuan pepper 1/4
  • –                     Sancho pepper 1/6
  • –                     Star anise 1/8
  • –                     Black pepper 1/4

Score the fat with a knife. Fry the duck on the fat until crispy. Rub in the spice mixture and add salt. Bake in an oven at 125°C to obtain a core temperature of 56°C at the bone. Allow the duck to rest until serving.

 

Glaze

  • 2                    Lemons
  • 2                    Oranges
  • 1 tbsp            Honey

Zest the citrus fruits and press the juice. Simmer with the honey until half of the liquid remains. Glaze the duck before serving.

 

Duck confit

  • 2                    Duck thighs
  • 3                    Garlic cloves
  • 2 sprigs          Lemon thyme
  • 150 g             Duck fat
  • 150 g             Vegetable oil

Salt the thigs and keep in the fridge for one hour. Simer all ingredients for 2 hours until the meat falls off the bones. Pluck the meat and keep it for the sauce.

 

Cabbage purée

  • ½                   Red cabbage
  • 50 ml             Port wine
  • 30 g               Black currants
  • 50 g               Butter Arla®
  • –                      Salt

Slice the cabbage thinly on a mandolin. Brown the butter in a saucepan and add the cabbage. Fry the cabbage until it caramelizes. Add the port, cover with a lid and simmer for 20 minutes, stirring occasionally. Mix the cabbage with black currants and season with salt.

 

Fermented cabbage

  • 1/8                 Red cabbage
  • 2%                 Salt

Add salt according to the weight of the cabbage. Vacuum seal the cabbage and keep in room temperature for 10 days. Open the bag, dry the cabbage and repack it. Keep in the fridge.

 

Port wine jus

  • 2                    Carrots
  • 2                    Banana shallots
  • 200 ml           Port wine
  • 500 ml           Chicken stock
  • 20 g               Ginger
  • 10                  Black currant leaves
  • 15 g               Black currant vinegar

Peel the carrots and onions. Cut into pieces and fry in duck fat until golden brown. Add the port and reduce 50%. Add the stock and reduce again 50%. Season with black currant vinegar and salt when the sauce thickens slightly. Bring to a boil again, add grated ginger and the black currant leaves. Allow to infuse until serving.

 

Fennel smoked blackcurrant jam

  • 300 g             Black currants
  • 100 ml           Water
  • 60 g               Sugar
  • 15 g               Pectin
  • 2 pinches       Agar agar
  • 1 pinch           Fennel seed
    Boil all ingredients except for the fennel seed for 5 minutes while stirring. Mix to obtain a smooth cream and season with salt. Smoke the cream with a smoking gun stuffed with fennel seed.

 

Kale

  • 400 g             Kale
  • 50 g               Butter Arla®
  • –                     Black currant powder

Remove the stems from the kale and tear the leaves into smaller pieces. Melt the butter, add it to the kale and season with salt. Spread the kale onto trays and dry in the oven at 110°C for 30 minutes. Add the black currant powder before serving.

Onions pickled with Seville orange

  • 2                    Banana shallots
  • 1 dl                Pickling liquid with Seville orange

Peel the shallots carefully and slice into ½ cm slices. Vacuum seal with the pickling liquid.

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