Variation of Barbarie Duck Breast with Red Cabbage Cream and Black Nut Mayonnaise

Preparation

1. For the duck confit: season the duck legs and braise in the goose fat in the oven at 140 °C for approx. 90 minutes. Allow to cool. Separate the meat from the bones and chop.
2. Sauté the shallots in goose fat and olive oil and douse with the soya sauce. Add the duck stock and pour over the duck meat. Mix well and season to taste.
3. For the red cabbage cream: sauté the onions in goose fat. Add the sugar and caramelize. Add the red cabbage and douse with the red wine. Add the vegetable stock and season to taste. Cover and allow to simmer until the liquid has evaporated.
4. Add the QimiQ Cream Base and the remaining ingredients and blend smooth using an immersion blender.
5. For the black nut mayonnaise: blend the ingredients together with an immersion blender until smooth.
6. Season the duck breast and slowly fry until crispy. Fry on the other side until crispy. Cook in the oven at 140 °C until the required core temperature is achieved.
7. Serve the barbarie duck breast with the duck confit, red cabbage cream and black nut mayonnaise.