{"id":27010,"date":"2022-11-10T16:32:33","date_gmt":"2022-11-10T15:32:33","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/crispy-mallard-with-chanterelles-baked-swede-and-truffle-crisps\/"},"modified":"2022-11-10T16:32:33","modified_gmt":"2022-11-10T15:32:33","slug":"crispy-mallard-with-chanterelles-baked-swede-and-truffle-crisps","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/crispy-mallard-with-chanterelles-baked-swede-and-truffle-crisps\/","title":{"rendered":"Crispy Mallard with Chanterelles, Baked swede and Truffle crisps"},"content":{"rendered":"<p>For our main course we have beautiful mallard, panfried with crispy skin and seasoned with dried chanterelles, ros\u00e9 pepper and fennel. Crispy black truffle crisps, baked swede and chanterelles accompanies the succulent meat. For the final touch we add a mushroom consomm\u00e9 and pickled coriander seeds.<\/p>\n<h3><strong>Serves 8 as part of a menu, 4 as a stand alone main course.<\/strong><\/h3>\n<h3>Crispy Mallard<\/h3>\n<ul>\n<li>2,5 Mallards (on the bone, legs removed)<\/li>\n<li>1 tbsp Spice rub<\/li>\n<li>2 Cloves of Garlic<\/li>\n<li>2 sprigs Thyme<\/li>\n<li>50 g Butter<\/li>\n<\/ul>\n<p>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\u00b0C to a core temperature of 58\u00b0C, allow to rest. Slice the meat off the bones carefully prior to serving.<\/p>\n<h3>Baked swede &amp; onions<\/h3>\n<ul>\n<li>600 g Swede<\/li>\n<li>5 Baby onions<\/li>\n<\/ul>\n<p>Cut off the root of the swede , then season the swede with salt and oil. Bake in the oven at 160\u00b0C 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.<\/p>\n<h3>Truffle crisps<\/h3>\n<ul>\n<li>200 g Almond potatoes (peeled)<\/li>\n<li>1 cl Truffle oil<\/li>\n<li>1 cl Black food colouring<\/li>\n<li>3 cl Truffle juice<\/li>\n<\/ul>\n<p>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\u00b0 C until dry. Deep-fry the baked crisp in a fryer at 150\u00b0C for about 1 minute, add salt and leave to drain on kitchen paper.<\/p>\n<h3>Roast Onion pur\u00e9e<\/h3>\n<ul>\n<li>600 g Onions<\/li>\n<li>1 Clove of Garlic (peeled)<\/li>\n<li>1 sprig Thyme<\/li>\n<li>50 g Butter<\/li>\n<\/ul>\n<p>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.<\/p>\n<h3>Mushroom consomm\u00e9<\/h3>\n<ul>\n<li>200 g Mushrooms<\/li>\n<li>1 l Water<\/li>\n<li>1 Garlic clove<\/li>\n<li>2 Bay leaves<\/li>\n<li>5 sprigs Thyme<\/li>\n<\/ul>\n<p>Cut the mushrooms in half, peel the garlic and saut\u00e9 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 consomm\u00e9.<\/p>\n<h3>Garnish<\/h3>\n<ul>\n<li>1 tbsp Coriander seeds (pre-soaked for 24h)<\/li>\n<li>150 ml Pickling liquid *<\/li>\n<li>100 g Swede<\/li>\n<li>300 g Chanterelles<\/li>\n<li>50 g Butter<\/li>\n<li>1 Clove of Garlic (lightly crushed)<\/li>\n<li>1 sprig Thyme<\/li>\n<li>100 g Double cream<\/li>\n<\/ul>\n<p>Cut the swede thinly on a mandolin and place in a dish with coriander seeds and pickling liquid. Steam at 100\u00b0C for 20 minutes, and allow to cool in the liquid. Steam again for 6 minutes at 100\u00b0C. Fry the chanterelles with butter, garlic and thyme for about 5 minutes. Add the cream and reduce, season with salt and pepper.<\/p>\n<h3>When serving:<\/h3>\n<p>Start by placing the cubed swede on the plate and arrange the mallard and remaining ingredients nicely around this. Serve the consomm\u00e9 at the table.<\/p>\n<p>*\u00a0<strong>Pickling liquid<\/strong>\u00a0\u2013 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.\u00a0 Cool before use.<\/p>\n<p>*<strong>Spice Rub<\/strong>\u00a0\u2013 Make this by mixing 50 ml dried chanterelles, 5 strands of long pepper, 2 tbsp fennel seeds, 1 tbsp ros\u00e9 pepper, 1 tsp dried juniper berries, 1 tsp garlic powder in a spice mixer.<\/p>\n","protected":false},"featured_media":25247,"template":"","recipe_category":[],"course":[230,226],"season":[],"class_list":["post-27010","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-poultry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crispy Mallard with Chanterelles, Baked swede and Truffle crisps - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Crispy Mallard with Chanterelles, Baked swede and Truffle crisps och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/crispy-mallard-with-chanterelles-baked-swede-and-truffle-crisps\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crispy Mallard with Chanterelles, Baked swede and Truffle crisps - 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