Potato tartlet with wild duck rillette and apple gel

Name: Potato tartlet with wild duck rillette and apple gel
Ingredients: 1 Sprig of rosemary; 300 ml Sunflower oil; 2 Thyme sprigs; 300 g Duck fat; 1 Potato skin; 1 Punch set; 2 Hernutter baking mold; 750 g Duck legs; 2 Garlic cloves; 0.5 Apple; 0.5 units.theelepel Salt; 1 Celery stalk; Salt and pepper to taste; 3 units.eetlepel Mayonnaise; 1 units.eetlepel Crème fraîche; 50 g Salt; 50 g Sugar; 1 Clove; 750 ml Water; Thyme; Rosemary; Garlic; Bay leaf; 500 ml Apple juice; 5 g Agar Agar

Crispy potato tartlet filled with a creamy rillette of slow-confited wild duck.Finished with fresh apple gel for a beautiful balance between rich, savory, and fresh-sweet.

Ingredients

1Potato skin

1Punch set

2Hernutter baking mold

1Sprig of rosemary

300mlSunflower oil

2Thyme sprigs

300gDuck fat

750gDuck legs

2Garlic cloves

0.5Apple

0.5units.theelepelSalt

1Celery stalk

Salt and pepper to taste

3units.eetlepelMayonnaise

1units.eetlepelCrème fraîche

50gSalt

50gSugar

1Clove

750mlWater

Thyme

Rosemary

Garlic

Bay leaf

500mlApple juice

5gAgar Agar

Preparation

Cut out the potato skin with the largest cutter from the punch set.
Fry the potato skin for 5 seconds at 170°C and place immediately on a baking mold.
Place a second baking mold on top so the potato skin keeps its shape.
Let cool completely between the molds.
Store the tartlets dry and crispy until use.

Briefly sear the duck legs in a pan.
Place the seared legs together with the duck fat, sunflower oil, thyme, rosemary, garlic, and salt in a pan.
Cook the legs for about 2 hours at low temperature, then shred the meat from the legs.
Cut the apple into fine brunoise and finely chop the celery.
Mix 200 grams of shredded duck meat with 3 tablespoons of mayonnaise, 1 tablespoon of crème fraîche, the fine apple brunoise, and the finely chopped celery.
Season further with pepper and salt if desired.

Mix the water with salt, sugar, cloves, rosemary, thyme, garlic, and bay leaf.
Place the duck legs in the brine.
Let the legs brine overnight in the refrigerator.
Remove the legs from the brine and pat them dry.

Mix the apple juice with the agar agar in a pan.
Bring to a boil while stirring and let it boil for 1 minute.
Pour the mixture into a container and let it set completely in the refrigerator.
Blend the set mixture in a blender until smooth to make a gel.
Put the apple gel in a squeeze bottle.