Photography recipe
Fotografía Chef Signature Chef

Mushroom and beer juice:
Puor veal stock, beer, vegetables, soaked mushrooms in to caserolle and cook on medium heat until reduce half. Sieve and season with salt. Simmer on medium heat until glazy texture. 
 
Duck breast:
Make some fine cuts in duck skin. Place the duck breast skin down in to a frying pan and fry it until skin becomes crispy and...

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Mushroom and beer juice:
Puor veal stock, beer, vegetables, soaked mushrooms in to caserolle and cook on medium heat until reduce half. Sieve and season with salt. Simmer on medium heat until glazy texture. 
 
Duck breast:
Make some fine cuts in duck skin. Place the duck breast skin down in to a frying pan and fry it until skin becomes crispy and nice golden brown colour. Let it rest until cool. Rub it with salt, pepper and honey. Place duck breast in to vaacum bag. Set sous vide pot on 62 degrees, place bag in to the pot and cook 45 minutes. Take the duck from the bag and roast it in frying pan all sides until crispy an nice. Afetr leave it on the side to rest for around 3 minutes, the slice it.
 
Cabbage:
Wash cabbage leaves, dry them and season them with oil and salt. 
Place in to the vaacum baags and cook in 85 degrees sous vide water bath around 45 minutes. 

Take them out from the bag and lice them before service, make sure cabbage leaves are dry, only then place tmen on the plate.  

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Ingredients 4 persons
  • MUSHROOM AND BEER JUICE
  • 50 gr. Shallots (chooped)
  • 2 garlic cloves
  • 1 carrot (peeled and diced)
  • 1 spring of thyme
  • 50 gr. Dried forest mushrooms (like ceps and chantarelles)
  • 2l strong veal stock
  • 150 ml dark beer
  • Corn flour (optional)
  • DUCK BREAST
  • Duck breast or whole duck if desire
  • Sea salt (optional)
  • Black pepper crushed (optional)
  • Honey for glazing
  • CABBAGE
  • 2-3 leaves Green cabbage
  • 2-3 leaves Savoy cabbage
  • 1 tbsp Raps oil
  • Sea salt (optional).
Recipes. The Cook & Chef Institute