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–+ servings
Servings: 2 people

Duck with apples, apple jelly and apple foam

Author: Redaktion
Keyword: Dinner, Duck, Duck Breast, Food For Guests, Molecular Gastronomy, New Year, Party
Cook Time: 1 hour 5 minutes
Metric - US Customary

Ingredients

  • 200 gram Duck Breast
  • 5 gram Bynke wild wormwood
  • 7 gram Thyme
  • 275 gram Apples about 2-3 apples
  • 50 gram White Wine
  • 85 gram Lemon Juice
  • 65 gram Sugar
  • 5 gram Cinnamon
  • 1 Star Anise
  • 1 pinch Cardamom
  • 1 Vanilla Pod
  • 150 gram Apple Juice
  • 1.5 gram Gellan Gum
  • 50 gram Calvados
  • Peppercorns 2-5 pcs.
  • 1.5 Gelatin Sheets
  • 100 gram Yogurt

Instructions

Duck breast

  • -
    1. Take a vacuum bag.
    2. Put the duck breast, wormwood/wild wormwood, lemon, and thyme in the bag.
    3. Vacuum seal the bag.
    4. Set your sous vide to 56 °C.
    5. Place the bag in your sous vide.
    6. Let the duck breast cook for 30 minutes.
    7. Take the bag out of the water.
    8. Unpack the duck breast and pat it dry with a cloth/tea towel.
    9. Put a bit of ghee or a mixture of butter and oil in a very hot pan.
    10. Fry the duck breast skin-side down until the skin is crispy. Remember that the duck breast is fully cooked and just needs the skin to be crisped.
    11. Remove the duck breast from the pan.
     

Apples

  • -
    1. Find a pot.
    2. Pour white wine, sugar, cinnamon, star anise, half a vanilla pod, and cardamom into the pot.
    3. Bring it to a quick boil.
    4. Let the marinade cool.
    5. Meanwhile, peel one apple and remove the core.
    6. Marinate the apple in 25 ml of lemon juice.
    7. Pour the apple with lemon juice into a vacuum bag.
    8. Pour the cooled marinade into the vacuum bag.
    9. Vacuum seal the bag.
    10. Set your sous vide to 62 °C.
    11. Let the apple cook for 20 minutes.
    12. Then place the finished apple in a bowl of ice-cold water.
     

Apple jelly

  • -
    1. Take a pot.
    2. Pour apple juice, 10 ml lemon juice, thyme, and peppercorns into the pot.
    3. Place the pot on the stove.
    4. Let it simmer for 10 minutes.
    5. Strain the liquid through a sieve.
    6. Mix gellan gum into the liquid.
    7. Pour it back into the pot.
    8. Bring the liquid to a boil.
    9. Add 10 milliliters of Calvados.
    10. Pour the jelly into a mold.
    11. Let it cool.
    12. Cut the jelly into small, evenly-sized cubes just before serving.
     

Apple-Calvados foam

  • -
    1. Pour water into a bowl.
    2. Soak the gelatin in the water.
    3. Peel the remaining apples and remove the core.
    4. Cut the apples into small pieces.
    5. Put the apple pieces, the remaining lemon juice, and Calvados into a blender.
    6. Blend everything into a smooth and homogeneous purée.
    7. Mix a bit of the applesauce with the last half of the vanilla pod, sugar, and yogurt.
    8. Squeeze the water out of the gelatin.
    9. Put the gelatin and apple juice in a pot.
    10. Let the gelatin melt over low heat.
    11. Mix 1.5 tablespoons of the applesauce/yogurt mixture into the warm gelatin and apple juice.
    12. Pour it into the rest of the applesauce/yogurt mixture and stir everything together.
    13. Find a 0.5 L siphon bottle.
    14. Let the mixture pass through a sieve directly into the siphon bottle.
    15. Attach the gas cartridge and shake the bottle vigorously.
    16. Chill the bottle in the fridge for 1-2 hours before use.

Notes

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