DUCK TONGUE, WITH BABY LETTUCE, SPROUTS AND PINE NEEDLE GEL
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Benjamin McManus
Volker Marecek
Sous-vide duck tongue is accompanied by nettle puree, baby lettuce, pine needle gel and sprouts.
- Sub Category Name
Food
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
- 250ml Vegetable Stock
- 500g Nettle Leaves
- 4g Gellan Gum
- 2tsp Butter
- Salt
- Hint of Garlic
- 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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/04/2024
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