Wild duck
Game, red meat or poultry and chocolate can make for great pairings. In this recipe, the bittersweet flavours of duck are combined with a very mild, but aromatic chocolate, which is used to spice up the sauce. Light waffles with cocoa nibs add extra bitter notes and crunch to the dish.
Recipe
Brussels waffle
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Dissolve the yeast in the lukewarm milk and thoroughly blend into the flour in a bowl. |
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Stir in the butter. Carefully blend in the whipped egg whites together with the salt and the cocoa nibs. |
Allow to rise for a minimum of 3 hours before cooking in a waffle iron. |
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Coffee snow
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Allow the coffee to infuse in the grape seed oil, strain and mix with the Maltodextrin. |
Wild duck
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Keep the skinned wild duck filet vacuum-packed for 2 hours in a warm water bath at 56°C. |
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Slice the chicory in two lengthwise and stew for 10 minutes in butter and water. |
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Make a poultry stock from the cuts and drumsticks of duck together with the mirepoix, finished off with Banyuls and butter. |
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Finally to complete the sauce, finish with a few small pieces of chocolate until you obtain a subtle balance of taste. |
Finishing and presentation
Lay the chicory on the plate, surrounded by the sauce, topped by the wild duck. Place the waffle alongside the preparation and finish with the coffee snow. |
