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For the beet jelly
1st Mix the alga-agar and salt. Mix the beet juice with the balsamic vinegar and add in the agar-salt mix. Heat to 95º, take off the flame and cool down in a bain-marie with ice.
2nd When the mixture has completely turned to jelly, mash, strain and set aside.
 
For the spinach jelly
1st Wash and whiten the spinach in boiling water...

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For the beet jelly
1st Mix the alga-agar and salt. Mix the beet juice with the balsamic vinegar and add in the agar-salt mix. Heat to 95º, take off the flame and cool down in a bain-marie with ice.
2nd When the mixture has completely turned to jelly, mash, strain and set aside.
 
For the spinach jelly
1st Wash and whiten the spinach in boiling water (some 8 seconds). Rapidly cool and mash. Strain and set the juice aside.
2nd Mix the agar with the salt and 2/3 of the spinach juice. Heat to 95º, remove from the flame and add in the remaining spinach juice. Leave to cool down in a bain-marie; continue as with the beet. Jellify, mash, strain and set aside.
 
For the duck gravy
1st Fry the duck bones until dark brown, add in par-cooked onion with the garlic and cook until golden. Add in the water and wine. Reduce to 1/3 of the volume. Strain, then reduce again to attain a dense, shiny gravy. Season to taste.
 
For the puffed carrot
1st Blend the carrot and add in salt. Use a mixer to beat the surface of the liquid until bubbles form.

For the puffed beet
1st Mix the beet juice with the other ingredients and proceed as with the carrot.

For the chicha morada jus
1st Mix the alga-agar and xanthan. Add in the chicha morada and cook to 95º. Cool down, blend, strain and set aside.
 
For the chicha morada beads
1st Mix together all the ingredients except the oil and cook at 95º. At the same time, cool the seed oil in the freezer.
2nd Once the mixture reaches 95º, take off the flame and leave to stand for 5 mins. Remove the oil from the freezer and, using a spoon, add the chicha mix drop by drop into the oil. Beads will form that can be collected and rinsed with water.
 
For the duck
1st Fry some olive oil and butter in a pan. Brown the duck on a high heat. Take off the heat and season. Leave to stand for 5 mins prior to serving.
 
Others
1st Cut very thin slices of potato. Leave the mandarin shoots and flowers to soak in iced water. Set aside.
 
Serving
Decorate the plate with a few lines of roast duck gravy and chicha morada jus. Add a few asymmetrical spots of the jellies and a spoonful of each of the puffs. Place the hot duck in the middle. Then, decorate with chicha beads, mandarin shoots (with their delightful citric flavour) and the flowers.

 

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Ingredients 4 persons
  • FOR THE DUCK BREAST
  • 1 duck breast
  • w or w/o salt
  • w or w/o pepper
  • 25 g butter
  • 50 ml olive oil
  • FOR THE BEET JELLY
  • 200 g beet juice
  • 200 g white wine vinegar
  • 2.5 g salt
  • 2.5 g alga-agar
  • FOR THE SPINACH JELLY
  • 250 g spinach
  • 1.5 g alga-agar
  • 2 g salt
  • FOR THE DUCK GRAVY
  • 400 g duck bones
  • 100 g onion
  • 1 clove garlic
  • 100 ml red wine
  • 2 l water
  • w or w/o salt
  • FOR THE PUFFED CARROT
  • 400 g carrot
  • w or w/o salt
  • FOR THE PUFFED BEET
  • 50 g beet juice
  • 20 g water
  • w or w/o salt
  • FOR THE CHICHA MORADA JUS
  • 150 ml chicha morada
  • 1.2 g alga-agar
  • 0.2 g xanthan
  • FOR THE CHICHA MORADA BEADS
  • 100 ml chicha morada
  • 2 g alga-agar
  • 40 ml milk
  • 100 ml sunflower oil
  • OTHERS
  • 1 Dutch potato
  • w or w/o edible flowers
  • w or w/o mandarin shoots.
Recipes. The Cook & Chef Institute