by
Chef Mr. MOJMIR ŠIFTAR
CARAMELIZED DUCK BREAST WITH HEMP SEEDS
Main course:
Caramelized duck breast with orange marmalade on hemp seeds, hemp noodles with cottage cheese au gratin, sautéed young peas with tomato concasse and basil, brandy sauce
Ingredients (for 2 people):
Duck breast KG 0,25
Orange marmalade / Table spoon 1
Fleur de sel / Pinch 2
Hemp seeds / Table spoon 2
Honey / Table spoon 1
Hemp noodles / KG 0,15
Cottage cheese / KG 0,10
Egg /Piece 2
Sweet cream / L 0,05
Young peas / KG 0,1
Tomato / KG 0,1
Butter / KG 0,05
Fresh basil / Pinch 2
Chicken stock / L 0,5
Brandy / L 0,05
Pepper / Pinch 1
Mature the duck breast on 57°C for 4 hours. Take the breast and make diagonal cuts on the skin forming cubes on it. Heat a pan as hot as it can get and put the breast inside. When the skin becomes crispy and golden colour turn it over for 2 minutes and put the marmalade over it so it melts and infuses with the duck. Before serving take a brush and make a strip over the plate with honey than sprinkle the seeds over the honey. Cut the duck breast into four pieces; put two of them on each plate and season with Fleur de sel.
Cook the noodles al dente, mix them with cottage cheese, cream and eggs. Season, put them in a round silicon model and bake them at 180°C for 8 minutes so it becomes firm. When baked take the noodles out of the model, cut it in half and put it on the right side of the duck.
Put the peas in boiling water for 30 seconds and then in ice so they don’t loose colour. Peel the tomatoes and cut them in small cubes. Melt the butter in a pan and sauté the peas and tomato cubes with basil. Divide it in half and put each half on the left side of the duck breast.
For the sauce take the chicken stock and reduce it into fifth. Add brandy and flambé it so the alcohol evaporates. Season with pepper and pour the sauce over the meat and alongside the hemp seeds.
Dessert:
White chocolate mousse with lime zest and strawberry jelly on puff hemp dough,
pistachio and hemp seed dust, caramel sauce, orange foam
Ingredients (for 2 people):
Sweet cream (whipped) / L 0,25
Lime zest / Table spoon 2
White chocolate / KG 0,125
Egg / Piece 1
Strawberries / KG 0,1
Porto wine / L 0,05
Gelatine / Leaf 5
Butter / KG 0,1
Flour / KG 0,07
Hemp Flour / KG 0,03
Powdered sugar / KG 0,1
Sugar / KG 0,1
Cream / L 0,1
Pistachios / KG 0,05
Hemp seeds / KG 0,05
Orange juice / L 0,5
Lecithin / g 5
Mix the butter, both flours and powdered sugar to create dough. Put it in a baking model and bake at 180°C for 10 minutes. Cool down.
Whisk the egg over boiling water. When it becomes fluffy add one leaf of soaked gelatine, whipped cream, lime zest and melted chocolate.
Chop the strawberries and boil them in Porto wine till soft. Add 4 leaves of soaked gelatine and set to cool.
Pour the jelly over the dough and when it becomes firm top it with the mousse. Cut it into four pieces and before serving sprinkle with roasted hemp seeds.
For the sauce melt the sugar until golden brown. Pour over the cream and let the caramel melt with the cream.
Blend the pistachios and hemp seeds creating a dust which is sprinkled over the desert at the end.
Mix the orange juice and lecithin using a hand blender at the angle of 45° creating foam. Place the foam beside the mousse.
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