Recipes
Main course
Trilogy of breast of duck, gingerbread and Kriek LindemansIngredients:
3 breasts of duck
1/4 celeriac
2 shallots
1 bunch of flat leaf parsley
8 slices of gingerbread
Preparation:
Sear the duck filets on both sides but always start on the side with the fat. In the meantime prepare the celeriac puree by cooking the celeriac with the potatoes and the cream. When mashing the puree season with salt, pepper, and nutmeg. Briefly toast the slices of gingerbread on both sides. Cook the legumes and fry them briefly with the oyster mushrooms. Remove the fat from the pan that was used to sear the duck and then fry 2 slices of gingerbread with finely chopped shallots, extinguish with Kriek and meat stock. Allow to simmer for about 10 minutes, sieve and bind with a bit of corn starch.
Presentation:
Place a piece of gingerbread on a plate and pipe on a tower of celeriac puree. Cover with the second slice of gingerbread. Place a fan of duck slices on the puree, pour some sauce on the meat, and cover with a bit of the oyster mushroom and legumes mixture. Decorate with a bit of chopped chives.
