Sauté parsnips with leeks and onion. Add chicken broth and
simmer for 30 minutes. Then put in the hand blender. Stir in a
liaison of cream and egg yolk. Keep the preparation warm.
Remove the skin and pick the meat from the prepared confit
duck leg. Pull it into threads. Make raviolis from wonton
sheets. Brush the edges of one sheet with egg yolk, place in
the center a filling of duck confit, chopped pistachio and sliced
pipe onion.
ingredients - info
parsnip
leek
onion
chicken stock
cream
eggs
salt & pepper
wonton sheets
duck confit
Place a second sheet on top, pressing the edges well with a
fork. Poach the raviolis for about 3 minutes or until they float.
Make puree of shelled white beans and sautéed shallot with
crispy fried bacon.
In the dinner plate: this is not a soup, so the plate filling
should not look like one either. In the center of a deep plate,
scoop a spoonful of mashed beans. Place a cushion of ravioli
on top. Cover the ravioli with shredded duck finlets. Pour the
velouté around the construction. Finish with a few drops of
truffle oil and tufts of chervil.
parsnip velouté with duck leg ravioli
pistachios
spring onions
white beans
bacon
shallot
duck finlets
truffle oil
butter
chervil
taste and tradition
the fiery passion
Sauté parsnips with leeks and onion. Add
chicken broth and simmer for 30 minutes.
Then put in the hand blender. Stir in a liaison
of cream and egg yolk. Keep the preparation
warm.
Remove the skin and pick the meat from the
prepared confit duck leg. Pull it into threads.
Make raviolis from wonton sheets. Brush the
edges of one sheet with egg yolk, place in the
center a filling of duck confit, chopped
pistachio and sliced pipe onion.
ingredients - info
parsnip
leek
onion
chicken stock
cream
eggs
salt & pepper
wonton sheets
duck confit
Place a second sheet on top, pressing the
edges well with a fork. Poach the raviolis for
about 3 minutes or until they float.
Make puree of shelled white beans and
sautéed shallot with crispy fried bacon.
In the dinner plate: this is not a soup, so the
plate filling should not look like one either. In
the center of a deep plate, scoop a spoonful of
mashed beans. Place a cushion of ravioli on
top. Cover the ravioli with shredded duck
finlets. Pour the velouté around the
construction. Finish with a few drops of truffle
oil and tufts of chervil.
parsnip velouté with
duck leg ravioli
pistachios
spring onions
white beans
bacon
shallot
duck finlets
truffle oil
butter
chervil
taste and tradition
the fiery passion
