Wild duck with cacao crumble, jerusalem artichoke cream and caramelized hazelnuts

This recipe is inspired by the Dutch Chef Sergio Herman, following the session with distilled spirits and esprit in Oud Sluis.

Ingredients:

2 wild ducks
150 gr peeled Jerusalem artichoke
1 dl poultry stock
1 dl milk
1 dl cream
250 gr goose fat
100 gr finely chopped iceberg lettuce
100 gr enoki mushrooms
2 tbsp. coarsely chopped cilantro
2 tbsp. Soy sauce
2 tbsp. Hoy sin sauce
½ tbsp. Thai fish sauce
1 teaspoon of chili sauce
1 teaspoon of candied lemon
4 sheets of brick dough
100 gr finely ground crispy sourdough bread
50 gr crushed pistachio nuts
10 gr. Crué from cocoa beans
1 teaspoon of valrhona cocoa powder
3 dl duck gravy + dash of Heaven on Earth Esprit
8 caramelized hazelnuts

Preparation:

Confit the duck legs in goose fat at low temperature (+/- 90 C) with onion and garlic. Pick the meat from the legs and chop finely. Boil the Jerusalem artichokes to cream in poultry stock, milk and cream. Mix the candied meat with the finely chopped enoki mushrooms, finely chopped iceberg lettuce, add the candied lemon and coriander, season with fish sauce, chili sauce, hoysin sauce and soy sauce. Roll this mixture up into nems in brick sheets. Bake the ducks on the carcasses in the oven for about 8 minutes at 195 C and baste with fat. Let it rest at 65 C for about 1 ½ hours. Fry the nems in clarified butter and cut the fillets from the carcass. Reduce the sauce slightly and add the cooking juices, add a few drops of Heaven on Earth Esprit.

Finish:

Arrange everything neatly together, finish the duck with the sauce and sprinkle the mixture of bread, pistachio and cocoa on top, decorate with caramelized nuts and draw stripes of Jerusalem artichoke cream on the side.

Gingerbread ice cream

Basic necessities:

ice cream maker *
mixer
sieve
refrigerator
freezer

Ingredients for about 1.2 liters of ice cream mix:

830 grams of whole milk
170 grams of whipped cream
180 grams of fine granulated sugar
20 grams of egg yolk
2 cinnamon sticks
2 cloves
4 crushed peppercorns
1/2 vanilla pod
8 grams of Van Wees Speculaas Esprit
6 grams of cornstarch.

Preparation:

Beat the egg yolk with 20 grams of sugar until frothy. Mix 20 grams of sugar and some cold milk with the cornflour. Heat the whole milk, the whipped cream and the rest of the sugar together with the spices and the scraped-out vanilla pod to a temperature of 67 ° C and add the cornflour mixture while stirring. Heat to between 80 ° and 85 ° C and keep the mass at this temperature for 10 minutes. Then let it cool down to about 67 ° C and add some of the warm mass to the egg mass. Mix everything together, strain out the herbs and allow to cool to below 20 ° C. Place the mix in the refrigerator for about 12 hours.

Turn the ice off in the ice maker the next day. Serve the ice cream with a glass of Van Wees Speculaas liqueur.

* If you don’t have an ice cream maker, you can use our lavender parfait recipe. In this case, heat the milk with the herbs specified in this recipe and the esprit for about 10 minutes. Make sure that it does not come to boil and cool the milk before adding to the eggs.