Wild duck with Oriental gravy, pointed cabbage and black garlic

Name: Wild duck with Oriental gravy, pointed cabbage and black garlic
Ingredients: 5 Spring onion; 25 g Shallots; Salt & pepper; 225 g Balkenbrij (Livar); 30 g Clarified butter; 4 g Knorr Primerba garlic; 2 g Knorr Primerba thyme; 5 Wild duck; 15 g Red wine vinegar; 20 g Honey; 15 g Butter; 32 g Soy sauce (Tomasu sweet & spicy); 4 g Knorr Professional corn starch express brown; 30 g Sunflower oil; 3 Small pointed cabbages; 3 Knorr Professional authentic veal stock; 110 g Hellmann’s real mayonnaise; 25 g Black garlic puree; 140 g Chopped kale; 30 g Roast onion crumble

Wild duck with oriental gravy, roasted pointed cabbage, black garlic cream and crispy kale with onion crumble.Ingredients for 10 people.

Ingredients

5Spring onion

25gShallots

Salt & pepper

225gBalkenbrij (Livar)

30gClarified butter

4gKnorr Primerba garlic

2gKnorr Primerba thyme

5Wild duck

15gRed wine vinegar

20gHoney

15gButter

32gSoy sauce (Tomasu sweet & spicy)

4gKnorr Professional corn starch express brown

30gSunflower oil

3Small pointed cabbages

3Knorr Professional authentic veal stock

110gHellmann’s real mayonnaise

25gBlack garlic puree

140gChopped kale

30gRoast onion crumble

Preparation

Cut up the ducks and confit the legs.
Season the duck breasts with salt and pepper and fry them in butter until medium rare.
Slice the duck breasts, balkenbrij and spring onion, and thread them together onto a skewer.
Grill the skewers on the barbecue.
Braise the shallots together with the garlic and thyme in butter.
Add the honey and deglaze with vinegar.
Add the veal stock, reduce the mixture and thicken with cornstarch.
Strain the sauce and season with 20 grams of soy sauce.
Halve the pointed cabbages lengthwise with a knife.
Brush them with some olive oil and season with salt and pepper.
Place them cut side down on parchment paper on a baking tray.
Roast them for about 20 minutes at 170°C and set the oven fan to low.
Mix the garlic purée with 12 grams of soy sauce and the mayonnaise to make a garlic sauce.
Dry 40 grams of kale in the microwave at 700 watts.
Rub the dried kale through a fine sieve.
Fry the remaining chopped kale until crispy in some oil.
Squeeze the garlic sauce onto the kale and finish with the kale and crumble.
Sprinkle with the kale powder.
Place the pointed cabbage together with the skewers and drumsticks on the plates and spoon the sauce alongside.