Wild duck

level 2

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 components

Used Callebaut products

Brussels waffle

IngredientsPreparation
  • 30g
    yeast
  • 75cl
    lukewarm UHT milk
  • 50g
    flour

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

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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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.

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.