Wild duck
with Sao Tomé, chicory and Brussels waffle with coffee snow (4 - 20 people)
(Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
Brussels waffle
| Ingredients | Preparation |
|---|---|
|
30 g
yeast
75 cl lukewarm milk 50 g flour |
Dissolve the yeast in the lukewarm milk and thoroughly blend into the flour in a bowl. |
|
200 g
soft butter
6 eggs 100 g Callebaut cocoa nibs NIBS-S Fleur de sel |
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 |
|---|---|
|
Coffee
Grape seed oil Maltodextrin |
Allow the coffee to infuse in the grape seed oil, strain and mix with the Maltodextrin. |
Wild duck
| Ingredients | Preparation |
|---|---|
| Wild duck filet | Keep the skinned wild duck filet vacuum-packed for 2 hours in a warm water bath at 56°C. |
|
Chicory
Butter |
Slice the chicory in two lengthwise and stew for 10 minutes in butter and water. |
|
Duck off cuts and drumsticks
Mirepoix Banyuls Butter |
Make a poultry stock from the cuts and drumsticks of duck together with the mirepoix, finished off with Banyuls and butter. |
| dark chocolate Callebaut Origin 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.
