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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