Duck, coffee, fig, Tahoon Cress

• Tahoon® Cress
• oxheart cabbage
• butter
• nutmeg
• cocoa nibs
• salt flakes
• mousseline from parsley root
• fried duck liver
• mole (spice mixture)
• duck gravy

For duck preparations:

• 2 ducks
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 1 tbsp butter
• 2 cloves of garlic
• 3 tbsp sunflower oil
• 4 spring roll sheets
• salt
• pepper
• 5 dl olive oil

For coffee lacquer:

• 5 cl red port
• 5 cl madeira
• 2 dl espresso
• 13 year old balsamic vinegar
• Kahlua liqueur

For the fig:

• 1 fig
• 5 cl red port
• 5 cl of fig balsamic vinegar
• 3 black peppercorns
• 4 coriander grains
• 10 g of sugar
• 1 cardamom pod

Cut the legs out of the duck and preserve it in olive oil with the thyme, rosemary and garlic. Pick the meat, make small pouches in the spring roll sheets and fry until crispy.

Remove the breasts from the carcass, cut slightly crosswise, fry crispy on the skin side, fry briefly on the meat side, regularly stirring with the butter and let the meat rest.

For the paint, reduce the port and madeira by half, add the remaining ingredients and season. Prick the fig, boil the remaining ingredients and marinate the fig for 2 weeks.

Cut the fig into 4 slices. Blanch the loose pointed cabbage leaves, cut long ribbons, roll them up and baste with the melted butter and nutmeg.

Heat them briefly in the oven and burn them with the gas burner. Apply the lacquer to the plate and add the duck, pointed cabbage and fried liver.

Add the fig and the crispy spring roll, garnish with Tahoon® Cress and sprinkle with some mole.

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Himmel un Äd

Kaygasse 2, Keulen
Tel 0049 221 200 80
www.hotel-im-Wasserturm.de

Recipe: Mathias Maucher
Source: Culinaire Saisonnier 83 - Winter 2016