DUCK WITH BEETROOT & SHROPSHIRE BLUE

Methods and Directions

• Carve squares into the skin of the breast using a knife.
• Salt it with Colloroso salt for at least one night in the fridge.
• Wash the breast with water and then place it in a vacuum bag with the orange zest.
• Put in an oven at 75C, and pierce a core temperature meter into the duck.
• The core temperature needs to be 57C and then cooled down.
• Bake it in a frying pan to brown the skin.
• Let it cool down and slice the breast using the cutting machine at Position 1.

• Roast the beetroot in the oven at 170C for 1 hour until cooked.
• Peel off the skin of the beetroot.
• Cut 30 nice 1cm cubes. Place these on the blini when your bake them. Then, purée the remaining beetroot in the thermo blender.

• Add the milk, beetroot purée and yeast to a pan and heat slowly.
• Heat until it dissolves the yeast.
• Mix this with the flour, egg yolk, water, Aceto and salt homogeny.
• Raise it to room temperature for approximately 1 hour.
• Whisk the egg whites until airy. Mix it twice with the beetroot mixture.
• Bake it in a frying pan with clarified butter. Place a cube of beetroot in the middle.
• Bake them on both sides at a low heat until they are done.
• Once they have cooled down, cut them with a round cookie-cutter.

• Reduce until you get a thick syrup.

• Cut into small pieces of 1cm.