Photography recipe
Fotografía Chef Signature Chef

Onion
baked on 200c appr. 30 min.
After baking leave it to cool and serve with cut appr. 3cm (as on the pic)
 
Duck egg
cooked sou vide 65c 1 hod. After cooking cool it down in cold water!!! Warm it up in sou vide and use only yolk.
 

Garlic pure
Frie shallot on olive oil and butter till gold add black garlic and mix it in  termomixe...

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Onion
baked on 200c appr. 30 min.
After baking leave it to cool and serve with cut appr. 3cm (as on the pic)
 
Duck egg
cooked sou vide 65c 1 hod. After cooking cool it down in cold water!!! Warm it up in sou vide and use only yolk.
 

Garlic pure
Frie shallot on olive oil and butter till gold add black garlic and mix it in  termomixe till smooth , sieve.
 
Duck prosiuto
Clean the duck breast, crush all the spices and add the salt and sugar. marinate the duck breast, put to the vacuum bag, and marinate in the bag 6day skin down
Before serving clean from marinade and cut it for slices 
 
Homemade brioche
Pour in the bowl flour and salt, add yolk, melted butter, milk, and in the end the yeast with room temperature milk and one tea spoon of sugar and we leave it to rise in warm. We make stiff dough and leave it to rise. Dough put in the form needed,cover with melted butter , bake on 170c appr. 30min.Leave it to cool down and cut as needed.

Edible clay
From all ingredience make a pure, put on the baking paper, spread on appr. 5mm and bake 15min on 160c, cool down, leave it one day and the crush it to the powder
 
Parmesan chips
Grated parmesan put on silicon on needed measure app. 5cm and bake in  convector on170c 4min.
 
Gárnisch
Vene cres
Brown šimeye
Pea shoots 

 

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Ingredients 4 persons
  • INGREDIENTS
  • Foie gras 45g
  • Salt
  • Foie grass with the spices
  • GARLIC PURE
  • 200g black garlic
  • 200g shallot
  • 30g butter
  • 30g olive oil
  • DUCK PROSIUTO
  • 800g duck breast
  • 200g salt
  • 200g brown sugar
  • 3 bay leaf crushed
  • 1tea spoon
  • Black pepper crushed
  • 1tea spoon junipers
  • 2x anise
  • HOMEMADE BRIOCHE
  • 500ml milk
  • 1kg flour
  • 150g butter
  • 150g sugar
  • 3 x yolk
  • 40g yeast
  • Salz
  • EDIBLE CLAY
  • 250g butter
  • 250g flour
  • 100ml squid ink
  • 5 tea spoon harissa paste
  • 100g black pure.
Recipes. The Cook & Chef Institute