{"id":27165,"date":"2022-11-10T16:32:50","date_gmt":"2022-11-10T15:32:50","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/spiced-duck-with-apple-leather-charred-cream-pickled-chicory-and-beetroot-rose\/"},"modified":"2022-11-10T16:32:50","modified_gmt":"2022-11-10T15:32:50","slug":"spiced-duck-with-apple-leather-charred-cream-pickled-chicory-and-beetroot-rose","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/spiced-duck-with-apple-leather-charred-cream-pickled-chicory-and-beetroot-rose\/","title":{"rendered":"Spiced duck with apple leather, charred cream, pickled chicory and beetroot rose"},"content":{"rendered":"<p>Serves 8-10 p as part of a larger menu, 4-6 if served as a stand alone dish.<\/p>\n<p><strong>Spiced duck<\/strong><\/p>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Duck (Easiest to get from the market hall, ask to have it butchered)<\/li>\n<li>50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spice rub (Clove, star anise, black pepper, rose pepper, fennel seeds)<\/li>\n<\/ul>\n<p>Score the skin of the duck breasts, season with salt. Pan fry, \u00a0starting with a cold pan. Fry until golden. Save the duck fat for the thighs.<\/p>\n<p>Rub the duck with the spice rub and bake in the oven at 125\u00b0C to a core temperature of 56\u00b0C.<\/p>\n<p><strong>Sauce<\/strong><\/p>\n<ul>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Duck thigh and giblets<\/li>\n<li>500 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chicken stock<\/li>\n<li>3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Carrots<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic cloves<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Brown onion<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ginger<\/li>\n<li>100 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Port<\/li>\n<li>300 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 White wine<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Beetroot vinegar<\/li>\n<li>2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fermented Plum juice<\/li>\n<\/ul>\n<p>Fry the carrot, 1 garlic clove and chopped onion in a saucepan (pressure cooker) with 1 tbsp of oil. Add the thigh and giblets \u2013 let them brown. Add chicken stock and white wine so it covers the meat. Put the lid on your pressure cooker and cook for 45 min. Remove the thighs and set aside for later. Strain the sauce and reduce by half. Add port, plum juice and grate the ginger and 1 garlic clove into the sauce. Simmer until it\u2019s time to serve \u2013 strain and season with beetroot vinegar.<\/p>\n<p><strong>Confit duck thigh<\/strong><\/p>\n<ul>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Duck thigh<\/li>\n<li>10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Parsley<\/li>\n<li>2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Honey<\/li>\n<\/ul>\n<p>Remove the meat from the duck thigh. Fry in the duck fat, adding honey at the end. Finish up with thinly sliced parsley just before serving.<\/p>\n<p><strong>Beetroot rose<\/strong><\/p>\n<ul>\n<li>10 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Beets<\/li>\n<\/ul>\n<p>Turn the beetroot through the spiralizer. Rub the beetroot with oil and salt. Place the beets into rose form according to the chefs instructions. Bake at 160\u00b0C for 45 min.<\/p>\n<p><strong>Apple leather<\/strong><\/p>\n<ul>\n<li>30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apples<\/li>\n<\/ul>\n<p>Core the apples, chopping the flesh into pieces. Fry the apple slowly in a pan until caramelised (approx 20 mins). Blitz the apples in a food processor, spread onto a silicone mat. Dry in the oven at 85\u00b0C for approximately 1 hour.<\/p>\n<p><strong>Pickled chicory<\/strong><\/p>\n<ul>\n<li>3\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Red chicory<\/li>\n<li>100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt pickling liquid (50 ml spirit vinegar, 100 ml\u00a0 sugar, 100 ml water, 2 tbsp salt)<\/li>\n<\/ul>\n<p>Cut the chicory lengthwise in 6 pieces. Place in a vacuum bag with the pickling liquid, seal and marinate at room temperature.<\/p>\n<p><strong>Charred cream<\/strong><\/p>\n<ul>\n<li>500 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Double Cream<\/li>\n<li>1 piece\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Charcoal<\/li>\n<li>1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spirit vinegar<\/li>\n<\/ul>\n<p>Mix the vinegar and cream in a saucepan. Add a burning piece of coal to the pan. Strain the cream into an oven proof dish and bake at 160\u00b0C for 15 mins.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>10 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Amaranth<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":25585,"template":"","recipe_category":[],"course":[225,230,226,233],"season":[],"class_list":["post-27165","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-main-course","course-meat","course-poultry","course-wintermenu"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spiced duck with apple leather, charred cream, pickled chicory and beetroot rose - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Spiced duck with apple leather, charred cream, pickled chicory and beetroot rose 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\/spiced-duck-with-apple-leather-charred-cream-pickled-chicory-and-beetroot-rose\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spiced duck with apple leather, charred cream, pickled chicory and beetroot rose - 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