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De Steenput: Smoked duck breast with fried duck liver served with beetroot sauce and onion puree

Smoked duck breast with fried duck liver served with beetroot sauce and onion puree

A dish by De Steenput

arrowIngredients for 4 persons:

We score the duck breast on the skin.
chopping fresh herbs: 4 sprigs of thyme,
rosemary and coriander
2 tablespoons coriander seeds
4 tablespoons peppercorns
2 tablespoons juniper
10 bay leaves
Blending all this together.

arrowDo it yourself:

Rinse the duck breast well and dry with kitchen paper. We mix all the above herbs with 10 tablespoons of salts and rub the duck breast with this. We roll the whole in a towel and place it in the fridge for 12 to 18 hours. After that we will rinse the duck breast again and pat it dry again with kitchen paper.

Meanwhile, we set the oven to 30 ° and place the whole in the oven and let everything dry for 12 to 16 hours.

We then place everything in a smoke tray with smoke flour for 15 minutes on a low heat and then let everything cool in the fridge.

Cut thin slices, roll up and garnish your plate with this.

Beetroot sauce
Peel 1 beet, chop and cook until tender, add salt and pepper to the blender and let cool. Add to a piping bag and prepare to garnish.

Onion puree
2 finely chop the shallots, add a pinch of saffron and cook finely with a little salt, finely grind in the blender and let cool. Then add the whole in a piping bag and ready to garnish.

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