@cedriklorenzen: Epsiode 50 | How to make her fall in love. #dinner #Foodie #dessert #cooking First course: Oven-roasted duck breast, served with sweet carrot puree, duck croquettes, sweet baby carrots in parsley butter and honey, herb oil, and veal jus. Taste 8/10 Second course: Classic creme caramel. Taste 9/10 Notes: The majority of both course elements can be prepped in advance. Creme caramel, including the confit duck leg, must be made the day before. Confit duck leg: - 2 duck legs - 2 sous vide bags - 20g sea salt - 2 sprig of thyme - 2 peppercorns Confit duck leg croquettes: - Jus from confit duck leg - duck fat - balsamic vinegar - sea salt to season - egg - flour - breadcrumbs - vegetable oil for deep-frying Veal jus: - 2 shallots, peeled and sliced thinly - 6 chicken wings - 2 garlic cloves sliced thinly - 1 carrot peeled and sliced thinly - 2 sprigs of thyme - 1000g of veal stock - 250g of port - Mascavado sugar to season Carrot puree: - 250g of carrots, peeled and diced - 250g of carrot juice - 135g chicken stock - 1/2 tsp xanthan gum - sea salt to season Herb oil: - 10g chives - 10g parsley Oven roast duck breast: - 1 Duck Breast - 2 sprigs of thyme - 45g butter - 1 garlic clove - sea salt to season Approximate cooking succession: - Confit duck leg - Veal jus prep - Carrot puree - Herb oil - Dessert prep - Duck croquettes - Duck breast - Plating 1 - 1st course - Plating 2 - 2nd course

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Sunday 14 July 2024 17:32:52 GMT