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QimiQ
Benefits
Creamy indulgent taste with less fat
Smooth and creamy consistency in seconds
Longer presentation times without loss of quality
Ingredients for 10 portions
600
g
Barbarie duck breast
Salt and pepper
Vegetable oil,
to fry
For the duck confit
6
Duck legs
Goose fat,
to confit
100
g
Shallot(s),
finely sliced
Olive oil
60
ml
Soya sauce
100
ml
Duck stock
Cilantro,
finely chopped
Sea salt
Black pepper,
freshly ground
For the red cabbage cream
250
g
QimiQ Cream Base
100
g
Onion(s),
finely sliced
100
g
Goose fat
40
g
Sugar
600
g
Red cabbage,
cut into strips
125
ml
Red wine
100
ml
Vegetable stock
80
g
Blackberry jam
Cinnamon,
ground
Salt
Black pepper,
freshly ground
For the black nut mayonnaise
250
g
QimiQ Classic,
unchilled
180
ml
Rapeseed oil
100
g
Black walnuts
4
cl
Rum
0.5
Lemon(s),
juice only
Orange zest,
freshly grated
1
pinch(es)
Salt
Method
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.