Fermented lichen with duck and eel
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
FERMENTED TREE LICHEN
20gm kimchi sauce
10gm kochi jan
half garlic bulb
2gm shrimp paste
100gm tree lichen
APPLE PUREE
200ml apple juice
2gm agar
ADDITONAL
Smoked eel
Confit duck
Apple balls.
FERMENTED TREE LICHEN
Combine all ingredients and place in a jar for several weeks to ferment
APPLE PUREE
Combine and bring to the boil
Remove from the heat and leave to set, once set blitz with a hand blender and then pass through a sieve
TO PLATE
Break up pieces of smoked eel and place in a bowl, around the eel place drops of apple puree and fresh apple balls
Deep fry pieces of confit duck and place over the eel and then garnish with fermented lichen and sorrel leaves
