Photography recipe
Fotografía Chef Signature Chef

 METHOD
  1. Bone the duck and place the meat in a terrine mould, pressing down on it all night.
  2. Roast the duck carcass in the oven.
  3. Place in a tall pot.
  4. Brown with the tomato paste and infuse with wine.
  5. Add in the stock  and cook on a low heat for 6 hours.
  6. Add in the caramelised brown sugar and orange juice.
  7. Rectify with...

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 METHOD
  1. Bone the duck and place the meat in a terrine mould, pressing down on it all night.
  2. Roast the duck carcass in the oven.
  3. Place in a tall pot.
  4. Brown with the tomato paste and infuse with wine.
  5. Add in the stock  and cook on a low heat for 6 hours.
  6. Add in the caramelised brown sugar and orange juice.
  7. Rectify with salt.
  8. Separately, season the meat with herbs, salt and pepper, then put in sous vide.
  9. Cook in a steam oven for 14 hours at 64 degrees centigrade.
  10. Set aside and cut the meat into rectangles.
  11. Brown on the grill.
  12. Use a Thermomix to cook the Mexican potatoes with the palmetto.
  13. Blend on a medium speed for 3 minutes, adding in the annatto oil little by little; rectify with salt.
  14. Blanch the baby chard in salted water and sauté in garlic butter in a pan.
SERVING
  1. Place a quenelle of palmetto purée on the left, the chard in the middle and the duck meat on the right.
  2. Add the orange demi-glace as sauce and season with a pinch of sea salt.
  3. Decorate with the crunchy pearl barley (fry in oil at 205 degrees centigrade for a few moments.

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Ingredients 4 persons
  • 2.5 kg duck (whole)
  • 4 orange
  • 5 cloves garlic
  • 1 sprig thyme
  • 55 g butter
  • 300 g fresh palmetto
  • 300 g mexican potatoes
  • 100 g annatto oil
  • Salt to taste
  • Pepper to taste
  • 300 ml red wine
  • 2 sprigs baby chard
  • 60 g pearl barley (cooked and dried overnight)
  • 50 g tomato paste
  • 200 g brown sugar
  • 200 ml chicken stock.
Recipes. The Cook & Chef Institute