Crab, duck meat pate, bisque cracker, spring onion and sour cherry vinaigrette
0.75 h
4 raciones
Difficulty:
Media
Ingredients
CRAB MEAT
30g of crab meat
DUCK MEAT PATÉ
100g bacon
200g shallot
100g port wine
100g madeira
50g brandy
500g dark duck liver
200g egg
15g salt
2
5g agio di motto
200g melted butter
BISQUE CRACKER
200g voda
200g bisque bouillon
200g starch
23g fresh yeast
23g sugar
10g garlic 2x blanched
12g salt
12g xantana
1/2PL tomato powder
MARINATED SPRING ONION
1 jar of onions
400 ml beetroot fresh
BISQUE MAYONNAISE
Bisque
Egg yolk
Oil
Salt
Pepper
Sour cherry vinaigrette
GARNISH
Chervill
Dill
Crouton
Tomato powder
Crab meat
Blanch the crab in salty water for 7 minutes, let cool on a dish.
Carefully separate the meat from carapace
Duck meat paté
Roast bacon with shallot, add port wine, madeira and brandy.
Let boil, take off the fire and let infuse for ten minutes.
Strain in a fine sieve. The mass should weigh 250g.
Clean the duck liver, put in thermomix/blender, add liquid, eggs, salt, agio di motto and spice, slowly whisk melted butter to make smooth cream.
Sieve, put in a pot and boil in sou vide at 60C for 2 hours. Cool in cold water after it is boiled.
Bisque cracker
Mix all the ingredients in termomix to make fine paste.
Add 12g salt, 12g xantana, continue mixing until bubbly.
Spread on oiled baking paper and let rise for about 15 minutes on a dispensable counter, the bake at 180C for about 20minutes.
Marinated spring onion
Put in a vacuum bag, vaccum close and let marinate for 48 hours.
Bisque mayonnaise
While stiring, add yolk and oil into the seasoned bisque until required texture is achieved.
Season with sour cherry vinaigrette.
