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

Created by
  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium

Brussels waffle

Ingredients Preparation
  • 30g
    yeast
  • 75cl
    lukewarm UHT milk
  • 50g
    flour

Dissolve the yeast in the lukewarm milk and thoroughly blend into the flour in a bowl.

  • 200g
    softened butter
  • 6As needed
    whole egg(s)
  • 100g
    Nibs
  • Q.S.
    sea salt

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.

Coffee snow

Ingredients Preparation
  • Q.S.
    coffee
  • Q.S.
    grape seed oil
  • Q.S.
    maltodextrine

Allow the coffee to infuse in the grape seed oil, strain and mix with the Maltodextrin.

Wild duck

Ingredients Preparation
  • Q.S.
    wild duck filet

Keep the skinned wild duck filet vacuum-packed for 2 hours in a warm water bath at 56°C.

  • Q.S.
    butter
  • Q.S.
    chicory

Slice the chicory in two lengthwise and stew for 10 minutes in butter and water.

  • Q.S.
    mirepoix vegetables
  • Q.S.
    Banyuls
  • Q.S.
    butter
  • Q.S.
    duck off cuts & drumsticks

Make a poultry stock from the cuts and drumsticks of duck together with the mirepoix, finished off with Banyuls and butter.

  • Q.S.
    Sao Thomé

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.

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