Duck with scorched leek, hop shoots, clover, violets, fried coriander root & garlic leaved
Ingredients
For the duck
1 duck breast(approx. 250 g)
6 g Sea of Cortez salt
3 g Szechuan pepper
For the fried coriander roots
Choose whole coriander roots
For the scorched leek
1 leek (approx. 150 g)
5 g hop leaves
3 g acacia leaves
4 g clover
5 g violet flowers
aluminium foil
Sea of Cortez salt
Szechuan pepper
Chilli seed oil
Method
For the duck:
Spread the fat evenly across the duck ensuring it does not protrude beyond the edges.
Spread the fat using a wire brush. This way, the fat will be drawn out during the cooking process. Season, then set aside in the fridge until ready to cook.
For the fried coriander roots:
Clean and wash carefully
Fry in abundant corn oil
season the roots after frying and set aside in a warm place.
For the scorched leek:
Preheat a combi oven to 300º C.
Place the aluminium foil on a baking tray; cut the leek in half and place on the foil. Season and cover with chilli seed oil.
Cook for 18 minutes.
At the same time, start cooking the duck breast in a Bergner Masterpro tray, starting skin-side down.
Then, turn and cook for a further 5 minutes.
Serve when ready.
