Risotto van Alkmaarse gort, pompoen, parmezaan en tuin kruiden Fazant, brioche toast, sjalot en sherry

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Ingrediënten:

Risotto van Alkmaarse gort,

Pearl Barley, Leeks, Olive oil or butter, Pumpkin, Vegetable stock, Parmesan, Herbs, Wild duck, Thyme, Brioche toast, Shallots, Sherry, Stroop

Scorch the duck to burn off any existing feathers, fill with sea salt and thyme

Seal in a hot pan on all sides

Roast in the oven until pink (approx.. 8 – 10 minutes)

Allow to rest

 Cut the Brioche toast to fingers

 Cut the leeks in to Fine julienne or Brunois, Cut the pumpkin into Macedoine

Fry the leeks in the olive oil or butter until tender without colour

Add the pumpkin and continue to cook with a light colour

Add the pearl barley and fry for 2 minutes to soften

Add the vegetable stock as required (as for risotto)

Finish with roughly chopped herbs and cold butter, Season to taste

Finely chop the shallot, sweat off in a little duck fat, flame with sherry, add the duck juices and a little stroop.

Dust the Brioche toast with Icing sugar and scorch

Tell yourself well done and drink a glass of wine!!!

Break down the duck to portion and reheat gently in the oven

Add the parmesan cheese to the risotto

Plate up

 

 

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