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Crab meat

 
Blanch the crab in salty water for 7 minutes, let cool on a dish.
 
Carefully separate the meat from carapace
 
 
Duck meat paté
 
Roast bacon with shallot, add port wine, madeira and brandy.
 
Let boil, take off the fire and let infuse for ten minutes. 
 
Strain in a fine sieve. The mass...

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Crab meat

 
Blanch the crab in salty water for 7 minutes, let cool on a dish.
 
Carefully separate the meat from carapace
 
 
Duck meat paté
 
Roast bacon with shallot, add port wine, madeira and brandy.
 
Let boil, take off the fire and let infuse for ten minutes. 
 
Strain in a fine sieve. The mass should weigh 250g.
 
Clean the duck liver, put in thermomix/blender, add liquid, eggs, salt, agio di motto and spice, slowly whisk melted butter to make smooth cream.
 
Sieve, put in a pot and boil in sou vide at 60C for 2 hours. Cool in cold water after it is boiled. 
 
 
Bisque cracker
 
Mix all the ingredients in termomix to make fine paste.
 
Add  12g salt, 12g xantana, continue mixing until bubbly.
 
Spread on oiled baking paper and let rise for about 15 minutes on a dispensable counter, the bake at 180C for about 20minutes.
 
 
Marinated spring onion 
 
Put in a vacuum bag, vaccum close and let marinate for 48 hours. 
 
 
Bisque mayonnaise 
 
While stiring, add yolk and oil into the seasoned bisque until required texture is achieved.
 
Season with sour cherry vinaigrette.

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Ingredients 4 persons
  • CRAB MEAT
  • 30g of crab meat
  • DUCK MEAT PATÉ
  • 100g bacon
  • 200g shallot
  • 100g port wine
  • 100g madeira
  • 50g brandy
  • 500g dark duck liver
  • 200g egg
  • 15g salt
  • 2
  • 5g agio di motto
  • 200g melted butter
  • BISQUE CRACKER
  • 200g voda
  • 200g bisque bouillon
  • 200g starch
  • 23g fresh yeast
  • 23g sugar
  • 10g garlic 2x blanched
  • 12g salt
  • 12g xantana
  • 1/2PL tomato powder
  • MARINATED SPRING ONION
  • 1 jar of onions
  • 400 ml beetroot fresh
  • BISQUE MAYONNAISE
  • Bisque
  • Egg yolk
  • Oil
  • Salt
  • Pepper
  • Sour cherry vinaigrette
  • GARNISH
  • Chervill
  • Dill
  • Crouton
  • Tomato powder
Recipes. The Cook & Chef Institute