Photography recipe
Fotografía Chef Signature Chef

METHOD
  1. Wash and chop the vegetables.
  2. Sauté them in a pot with a dash of olive oil.
  3. Sauté the ground duck meat in a pan and set aside the excess fat.
  4. Add the meat to the stew.
  5. Smooth it out with white wine and reduce.
  6. Add in the tomato pulp and spices.
  7. Season and leave to cook on a low heat for 3 hours.
  8. Make a...

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METHOD
  1. Wash and chop the vegetables.
  2. Sauté them in a pot with a dash of olive oil.
  3. Sauté the ground duck meat in a pan and set aside the excess fat.
  4. Add the meat to the stew.
  5. Smooth it out with white wine and reduce.
  6. Add in the tomato pulp and spices.
  7. Season and leave to cook on a low heat for 3 hours.
  8. Make a classic roux using the butter and flour.
  9. Add in the cream, milk and nutmeg.
  10. Rectify the salt and cook until it thickens.
  11. Add in the two grated cheeses and let them melt completely.
  12. Strain and put in a syphon while still hot (use two loads).
  13. Stretch the wanton out into 7 cm x 7 cm squares.
  14. Boil them in salted water for two minutes.
  15. Strain and stretch out along a counter top.
  16. Fill each square with a spoonful of ragout (good and dry).
  17. Pinch closed, creating filled pasta bags.
  18. Seal both sides on the griddle.
  19. Put the leek and olive oil into a glass jar.
  20. Cover with cling film and cook for 3 minutes in the microwave at medium power.
  21. Roast the bacon and Parmesan cheese for 15 minutes at 175 degrees centigrade.
  22. Reduce it to a fine dust.
SERVING
  1. Place a spoonful of leek confit in a deep dish.
  2. Place 3 wanton bags on top; cover with the foamed cheese,  lastly, decorate with the bacon, parmesan and a few drops of leek oil.
  3. Serve quickly.
     

 

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Ingredients 4 persons
  • THE RAGOUT
  • 350 g ground duck meat
  • 1 carrot
  • 1 onion
  • 1 celery stick
  • 3 cloves garlic
  • 2 laurel leaves
  • 5 juniper berries
  • 1 sprig fresh thyme
  • 1 sprig rosemary
  • 100 ml red wine
  • 125 g tomato pulp
  • 1 spoonful smoked paprika
  • Salt to taste
  • Pepper to taste
  • THE FOAMED FONTINA CHEESE
  • 250 ml whole milk
  • 125 ml cream
  • 200 g fontina cheese
  • 50 g grated parmesan cheese
  • 30 g butter
  • 30 g flour
  • Nutmeg to taste
  • A pinch of salt
  • COMPLEMENTS
  • 200 g wanton dough
  • 60 g leek (in julienne)
  • 30 g olive oil
  • 50 g Iberian bacon
  • 50 g grated Parmesan cheese.
Recipes. The Cook & Chef Institute