Jakub actually prepared two recipes, so there will be more soon. And instead of wine pairing, Milan prepared a great cocktail: and I don’t have to tell you that we can appreciate that. Well, it was fun, so hope to see you soon again, guys!

For 4 portions

2 duck breasts
20 g butter
5 pcs juniper
thyme
clove of garlic
salt and pepper

300 g  red cabbage
1 grapefruit
1 tsp maple sirup
2 tbs olive oil
1 tbs balsamico
some roasted almonds

Cut the cabbage using a mandoline slicer thinly. Cut out the grapefruit segments and prepare a dressing of the grapefruit juice, olive oil, balsamico and maple sirup. Mix everything together and sprinkle with roasted almonds.

Cut into the skin and sear the duck breasts in a pan until they get nice and pink. Add a spoon of butter, salt, garlic, thyme and juniper and pour it lightly over the meat. Take it out and let it rest. Cut into thin slices and once it’s on a plate, pour over some hot butter.

CALVADOS SOUR

40 ml Busnel VSOP
15 ml Grand Marnier
15 ml grapefruit fresh juice
15 ml lemon
10 ml honey

Put all the ingredients in a shaker and shake it well. Strain through a sieve to a chilled glass. Calvados works really fine in combination with the light salad: its aromatics completes the flavours.

The post Atelier Cocktail & Bistro: seared duck on juniper, red cabbage and grapefruit salad, almonds appeared first on Oh My Chef.

For 2 portions

300 g duck meat (cook ahead, as in the previous recipe)
1 purple carrot
1 carrot (regular orange one)
20 g mint
20 g peas sprouts
10 ml rice vinegar
5 ml kikkoman soy sauce
1 clove of garlic
30 ml duck sauce (previous recipe)
salt and pepper

Dough

300 ml plain flour
100 – 120 ml warm water
salt
potato starch (or corn)

First, let’s prepare the dough: mix salt with flour and slowly pour in water, until you have a slightly sticky, tougher dough. Let it rest for 20 minutes. Divide the dough into 2 parts, roll it out and coat with starch. Pass it through a pasta machine until it’s very thin. Don’t be afraid to use the starch generously and cut the rolled dough into squares about 10 cm to 10 cm.

Shred the meat into small bits and mix with the sauce. Season with salt and pepper and add pressed garlic. Shape balls that weigh about 20 g. Spread the dough with starch dissolved in some water, wrap each of the balls separately and cut off the dough on the top. The result should be similar to money bags. Steam these in a bamboo steamer for about 6 minutes.

Peel the carrots and use a peeler to slice them. Drizzle with vinegar and soy sauce. Let them rest and squeeze out the water. Add the herbs and mix well. You are ready to serve! Enjoy 🙂

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We were super lazy this time and used some pre cooked duck breasts. Well, but you don’t have to do that, in fact, we encourage you not to. You can use chicken leftovers from stock preparation, minced pork or even prawns. In this case, you are only limited by your imagination and courage. We also decided to add some kaeshi sauce: which is normally used with soba noodles, but also goes pretty well with the rolls. We know they wouldn’t be very happy about this in Japan. We are sorry, Japan!

For 4 portions

1 duck breast
12 pcs rice paper
1 smaller carrot (sliced)
1/2 kohlrabi (sliced)
4 pcs Chinese mushrooms (soaked in hot water and sliced)
20 g rice vermicelli noodles (cook ahead)
1/2 red bell pepper
salt and pepper 

Salad

50 g Chinese cabbage
50 g red cabbage
10 ml rice vinegar
5 g locust honey
5 g black sesame seeds
10 ml soy sauce 

Kaeshi

20 ml mirin
50 g granulated sugar
80 g Kikkoman soy sauce

Cut squares into the skin of the duck breast and sear it skin side down in a pan. It doesn’t have to be hot, in fact, it’s better if it warms up gradually, the cooks out better this way. It takes about 5 minutes, then you can cut it into smaller pieces and sear again. Season with salt.

Rice paper is quite easy to use, just moisten it with water, I usually use a bigger plate with small amount of water. Moisten the paper and arrange on it the noodles, mushrooms, veggies and meat. Roll. Just fold in the edges and roll away from you. The more you make, the more confidence you’ll have: it’s always about the amount of filling and technique.

Cut the cabbage thinly and season. You can also use it as a filling.

The last thing you need to make is the sauce: reduce the mirin to half, add sugar and let it dissolve. Add the soy sauce and let it simmer. Serve cold: it can stay in you fridge for several months, so you can also give it a try with soba noodles. Enjoy!

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