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
