DUCK TONGUE, WITH BABY LETTUCE, SPROUTS AND PINE NEEDLE GEL

DUCK TONGUE, WITH BABY LETTUCE, SPROUTS AND PINE NEEDLE GEL

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Volker Marecek
Benjamin McManus

Sous-vide duck tongue is accompanied by nettle puree, baby lettuce, pine needle gel and sprouts.

  • Sub Category Name
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

Ingredients for Duck Tongue
  • 1kg Duck Tongue
  • 150g Salt
  • 40g Sugar
  • 50g Duck Fat
  • 2 Twigs of Thyme
Ingredients for Nettle Puree
  • 250ml Vegetable Stock
  • 500g Nettle Leaves
  • 4g Gellan Gum
  • 2tsp Butter
  • Salt
  • Hint of Garlic
Ingredients for Pine Needle Gel
  • 5g Gellan Gum
  • 0.5l Water
  • Salt
  • 200g Pine Needle

Methods and Directions

Duck Tongue Method
  • Cure the duck tongue with salt and sugar for 3 hours. Vacuum the tongue with a spoon full of duck fat. Cook it for 10 hours at 85C. Cool to room temperature. Remove the tongue from the bags and remove the bone.
Nettle Puree Method
  • Put the vegetable stock over medium heat and blanch the nettle for 2-3 min. Drain and reserve the stock. Then put the leaves and garlic into the Thermomix and blend to a puree.
  • Boil 250ml vegetable stock with Gellan gum and add it into the puree with the butter.
  • Season and set it aside in the fridge to cool down.
  • When cooled and very hard, put the puree into the Thermomix, until you get a smooth paste,and then pass it through a fine sieve.
Pine Needle Gel Method
  • Brew the pine needles with water, like a tea and let it infuse for 5-10 minutes.
  • Pass and reheat the pine needle tea to 85°C, add the Gellan gum and salt (to taste), and let it cool down.
  • After it is cold and hard put the jelly into the Thermomix and mix on high speed for 2 minutes, pass through sieve and fill into a squeeze bottle.

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