RECLAIMED - Wild duck tataki
Wild duck breast tataki with popcorn
Recipe for wild duck breast tataki served with crispy chicken nuggets and popcorn. This dish is for true gourmets and is easy to make in a small kitchen. The Connoisseur Asian Black Pepper sauce is the perfect finishing touch. The sauce perfectly complements the flavor of the duck.
Preparation
Cook the duck breast until crispy medium-rare and cool in ice water. Pat dry and season with 5 grams of Peruvian spices.
Bake the sweet potatoes in their skins at 220°C for 30 minutes and remove the skin.
In a food processor, blend the baked sweet potato and 15 grams of World Grill - Fuego Peru into a smooth cream.
Bake the popcorn corn and season with the Peruvian spices.
In the Hobart with the butterfly, mix together: icing sugar, orange juice, Gomasio, melted butter and flour into a smooth batter and let it rest for 1 hour in the refrigerator.
Spread the batter on a baking mat and bake in the oven at 160 °C hot air for 5-8 minutes until golden brown.
Slice the red onion into thin half-rings. Roughly chop the cilantro.
Mix the beech mushrooms with the halved onion rings and toss with 50 grams of Asian Black Pepper sauce. Add the lime juice and cilantro.
Before serving, brush the duck breast with 10 grams of World Grill - Fuego Peru.
Divide the mixture with the beech mushrooms on a plate and slice the duck breast on top.
Garnish the dish with the remaining Asian Black Pepper sauce, popcorn and the Gomasio kletskop.
Ingredients
- 4 stuks wilde eendenborst
- 50 g beukzwammen
- 1 rode ui
- 30 g popcorn mais
- 8 g World Spice Blend - Peru kruiden fijn met zout pure (artnr 1192883)
- 600 g zoete aardappel
- 25 g World Grill - Fuego Peru (artnr 492902)
- 150 g poedersuiker
- 100 g sinaasappelsap
- 80 g Gomasio Grof met zout (artnr 1188866)
- 50 g gesmolten boter
- 30 g bloem
- 1 limoen
- 8 takjes koriander
- 100 g Asian Black Pepper sauce (artnr 477506)