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.