Wild duck from Alblasserdam with smoked, soft cooked bacon from Baambrugse piglet

(For 4 servings)

Smoked, soft-cooked bacon:

• 1 kg pork belly without rind from the Baambrugse piglet
• 15 g white peppercorns
• 15 g Szechuan pepper
• 1 pc cinnamon stick
• 5 st cloves
• Colorozo salt
• hay

Roscoff onions:

• Roscoff onions (pink onions)

Paint of the duck:

• lavender honey
• star anise
• juniper
• cinnamon
• clove

Legs of the mallard:

• 2 wild ducks
• duck gravy
• butter
• Red wine

Baby corn:

• baby corn cobs
• butter
• sugar
• salt

Celeriac fondant:

• 1 celeriac
• butter
• duck gravy
• garlic
• thyme
• rosemary

Beetroot:

• fresh red beets
• Tchuli pepper
• salt

Mini mushrooms:

• mini mushrooms
• butter
• pepper and salt

Wild duck (Pieter van Meel):

• a wild duck (ready to cook)
• butter
• pepper and salt
• herbal honey lacquer
   
• Tahoon Cress

Smoked, soft-cooked bacon:

Sprinkle the bottom of an oven sled with the salt. Then cover the salt generously with hay. Blend the peppercorns, Szechuan pepper, cloves and the cinnamon stick in the coffee grinder into a powder. Rub the bacon with the spice blend and place it in the sledge. Then cover the piece of bacon with hay and salt.

Put the piece under pressure in the cold store for 24 hours. Rinse the bacon and let it dry for at least 12 hours in the cold store. Smoke the bacon cold on a mixture of beech and cherry wood for 12 hours. Let the bacon ripen for 12 hours in the cold store. Vacuum the bacon with 2 dl hay stock and cook for 12 hours at 72°C in the Röner.

Roscoff onions (pink onions):

Wrap the onions in aluminum foil. While smoking the bacon, place the onions in the smoldering wood and roast them. After roasting, peel the onions and cut them into 0.5 cm thick slices.

Paint of the duck:

Grind the spices using a coffee grinder or a mortar. Heat the honey over low heat. Add the ground spices to taste.

Legs of the mallard:

Prepare the wild ducks. Fry the legs in the butter, deglaze with red wine and reduce to 1/3 amount. Then deglaze the legs with the duck gravy. Cook the legs at a maximum of 80°C on low heat.

Beetroot:

Wash the beets before use. Squeeze half through the juicer. Put the beet juice with the remaining beets, the Tchuli pepper and the salt in a pan and cook until tender. Clean the beets and cut them round. Turn a cream from the cut into the thermomix.

Baby corn:

Blanch the baby corn on the cob with the butter, sugar and salt until al dente. Peel the corn on the cob. Roast the corn on the cob briefly in the oven before giving.

Celeriac fondant:

Peel and wash the celeriac. Cut the celeriac into 2.5 cm slices and cut them out round, 3 cm in diameter. Fry the celeriac in the butter and add a clove of garlic, a sprig of thyme and rosemary. When the celeriac is evenly golden brown, deglaze it with the duck gravy. Let the celeriac slowly cook in the gravy.

Mini mushrooms:

Wash the mini mushrooms briefly. Dry the mushrooms well. Rissole the mushrooms in the butter before giving them and season them with salt and pepper.

Wild duck from Pieter van Meel:

Pepper and salt the duck inside and out. Fry the duck on the carcass in the butter. When both breasts are nicely cooked, turn the duck on its back and coat the breasts with the herbal honey lacquer. Place the duck at 160°C for nine minutes and paint the breasts again every three minutes. Let the duck rest for at least 9 minutes and then cut the breasts off the carcass.

To finish the dish, use Tahoon Cress and fresh lavender flowers.

Recipe: Martijn Hendrikse