Wild duck with celeriac fritter

Name: Wild duck with celeriac fritter
Ingredients: 100 g Port; 1 Water; 100 g Gravy; 20 g Sugar; Wild duck legs; 200 g Confit; 100 g Red wine; 1 Gelatin sheet; 1 l Chicken jus; 40 g Roux granules; 300 g Basic jus; 100 g Water; 10 g Ginger syrup; 15 g Vegetable gelling agent; 2 g 5-spice seasoning; 110 g Flour; 10 g Baking powder; 50 g Egg; Cream; Water; 265 g Celeriac; Chicken stock; 250 g Cherry coulis; 50 g Water; 50 g White wine; 25 g Yuzu juice; 25 g Sushi vinegar; 4 g Agar Agar; Smoked red beetroot

Wild duck with celeriac fritter, 5-spice jelly, cherry, beetroot and jus.Wild duck with confit duck leg, crispy celeriac fritter, smoked red beet and cherry gel. Finished with spicy 5-spice jelly, creamy celeriac cream and a rich jus.

Ingredients

100gGravy

Wild duck legs

200gConfit

1Gelatin sheet

100gPort

1Water

20gSugar

100gRed wine

1lChicken jus

40gRoux granules

300gBasic jus

100gWater

10gGinger syrup

15gVegetable gelling agent

2g5-spice seasoning

110gFlour

10gBaking powder

50gEgg

Cream

Water

265gCeleriac

Chicken stock

250gCherry coulis

50gWater

50gWhite wine

25gYuzu juice

25gSushi vinegar

4gAgar Agar

Smoked red beetroot

Preparation

Soak the gelatin in cold water.
Heat the jus.
Dissolve the gelatin in the warm jus.
Mix the jus with the confit.
Fill the molds with the mixture and freeze.
Remove from the freezer and do not let the molds thaw completely.
Place the bone inside.
Coat the duck legs with the 5-spice jelly.

Put the sugar, port, red wine, water and chicken jus in a pan.
Reduce to 700 ml.
Thicken with roux granules.
Use this as a base for the 5-spice dipping jelly.

Put the basic jus, water, ginger syrup, and 5-spice powder in a saucepan.
Add the vegetal.
Bring to a boil.
Use the warm jelly to coat the duck legs.

Cut the celeriac into pieces.
Put the celeriac in a saucepan with water, cream, and chicken stock.
Cook the celeriac and blend into a coarse cream. Weigh out 265 grams for the celeriac fritter batter.
Mix the celeriac cream with the flour, baking powder, and egg to make a batter.
Portion with a small ice cream scoop.
Fry at 180°C until the fritters are golden brown.

Put the cherry coulis, water, white wine, yuzu juice, sushi vinegar, and agar agar in a pan.
Bring to a boil. Let it boil for 1 minute.
Pour out and let it set.
Blend until smooth to make a gel.