{"id":27120,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/spicy-cornfed-duck-with-red-cabbage-port-wine-jus-fennel-smoked-black-currant-jelly-and-crispy-kale\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"spicy-cornfed-duck-with-red-cabbage-port-wine-jus-fennel-smoked-black-currant-jelly-and-crispy-kale","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/spicy-cornfed-duck-with-red-cabbage-port-wine-jus-fennel-smoked-black-currant-jelly-and-crispy-kale\/","title":{"rendered":"Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale"},"content":{"rendered":"

Serves 8-10 as a main course<\/strong><\/h3>\n

Cornfed duck<\/h3>\n
    \n
  • 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Breast of cornfed duck<\/li>\n<\/ul>\n

    Spice rub<\/p>\n

      \n
    • –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel seed 1\/1<\/li>\n
    • –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ros\u00e9 pepper 1\/2<\/li>\n
    • –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sichuan pepper 1\/4<\/li>\n
    • –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sancho pepper 1\/6<\/li>\n
    • –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Star anise 1\/8<\/li>\n
    • –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Black pepper 1\/4<\/li>\n<\/ul>\n

      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\u00b0C to obtain a core temperature of 56\u00b0C at the bone. Allow the duck to rest until serving.<\/p>\n

       <\/p>\n

      Glaze<\/h3>\n
        \n
      • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemons<\/li>\n
      • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Oranges<\/li>\n
      • 1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Honey<\/li>\n<\/ul>\n

        Zest the citrus fruits and press the juice. Simmer with the honey until half of the liquid remains. Glaze the duck before serving.<\/p>\n

         <\/p>\n

        Duck confit<\/h3>\n
          \n
        • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Duck thighs<\/li>\n
        • 3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic cloves<\/li>\n
        • 2 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon thyme<\/li>\n
        • 150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Duck fat<\/li>\n
        • 150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vegetable oil<\/li>\n<\/ul>\n

          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.<\/p>\n

           <\/p>\n

          Cabbage pur\u00e9e<\/h3>\n
            \n
          • \u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Red cabbage<\/li>\n
          • 50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Port wine<\/li>\n
          • 30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Black currants<\/li>\n
          • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
          • –\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Salt<\/li>\n<\/ul>\n

            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.<\/p>\n

             <\/p>\n

            Fermented cabbage<\/h3>\n
              \n
            • 1\/8 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Red cabbage<\/li>\n
            • 2% \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n

              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.<\/p>\n

               <\/p>\n

              Port wine jus<\/h3>\n
                \n
              • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Carrots<\/li>\n
              • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Banana shallots<\/li>\n
              • 200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Port wine<\/li>\n
              • 500 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chicken stock<\/li>\n
              • 20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ginger<\/li>\n
              • 10 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Black currant leaves<\/li>\n
              • 15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Black currant vinegar<\/li>\n<\/ul>\n

                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.<\/p>\n

                 <\/p>\n

                Fennel smoked blackcurrant jam<\/h3>\n
                  \n
                • 300 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Black currants<\/li>\n
                • 100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
                • 60 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
                • 15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pectin<\/li>\n
                • 2 pinches\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/li>\n
                • 1 pinch\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fennel seed
                  \nBoil 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.<\/li>\n<\/ul>\n

                   <\/p>\n

                  Kale<\/h3>\n
                    \n
                  • 400 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kale<\/li>\n
                  • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
                  • –\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Black currant powder<\/li>\n<\/ul>\n

                    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\u00b0C for 30 minutes. Add the black currant powder before serving.<\/p>\n

                    <\/h3>\n

                    Onions pickled with Seville orange<\/h3>\n
                      \n
                    • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Banana shallots<\/li>\n
                    • 1 dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickling liquid with Seville orange<\/li>\n<\/ul>\n

                      Peel the shallots carefully and slice into \u00bd cm slices. Vacuum seal with the pickling liquid.<\/p>\n","protected":false},"featured_media":25420,"template":"","recipe_category":[],"course":[230,226,222],"season":[],"class_list":["post-27120","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-poultry","course-vegetables"],"acf":[],"yoast_head":"\nSpicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale 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\/spicy-cornfed-duck-with-red-cabbage-port-wine-jus-fennel-smoked-black-currant-jelly-and-crispy-kale\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spicy cornfed duck with red cabbage, port wine jus, fennel smoked black currant jelly and crispy kale - 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