Mashed corn salad with soft-boiled and confit duck with go chu jang meat gravy

We got this recipe from chef Marijn Leenhouts of De Boterkapel in Domburg. It pairs very well with Winter Rosé, which they also serve at the Zeeland restaurant and which suits this time of year. - TEXT + IMAGE EDITORS

Mashed corn salad with soft-boiled and confit duck with go chu jang meat gravy

You will need this:

• 150-160 g duck breast

STAMPPOT

• 600 g floury potatoes
• 75 g lamb's lettuce
• 50 ml whipped cream
• 50 g butter
• salt and pepper

GO CHU JANG-JUS

• 200 ml demi-glace (basic sauce)
• 5 g soya
• 30 g mirin
• ½ small onion
• 1 clove of garlic
• 5 g go chu jang
• 3 g miso

Tips: You can easily get the ingredients for the sauce from the toko. In addition, make sure the duck breast is pre-cooked. Conveniently, vacuum-pack the meat the day before and cook it for 2 hours in a 50°C hot water bath. Baking is also possible, but preferably not in the oven.

This is how you make it:

Start with the sauce. Sweat the garlic with the onion, add the go chu jang and miso. Deglaze with the soy, mirin and demi-glace, and reduce gently until two-thirds of the sauce remains.

Boil the potatoes in a little water with some salt until tender. Drain and mash finely or run them through a mash cutter. Stir the cream and butter into the mash and mix in the lamb's lettuce. Season with salt and pepper, and keep warm.

Remove the duck breast from the vacuum and pat dry. Cut the fat crosswise and fry the meat on the fat in a dry pan until golden brown. Sear the other side quickly and let rest in aluminium foil for 5 minutes. Transect the meat and dress the plate.

Confit duck leg

The confit duck leg is added last as a quenelle on the dish.

You will need this:

• 5 duck legs
• 1 kg duck fat
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 2 bay leaves
• 4 cloves of garlic
• salt and pepper

This is how you make it:

Sprinkle the duck legs with salt and pepper and leave to brine for 24 hours. Rinse them with cold water and pat dry. Heat the duck fat with thyme, rosemary, bay leaf and optional garlic. Add the legs and cook gently for 2 hours at 95°C. The legs are cooked when the duck fat runs clear again. Let them cool completely in the fat and store at 4°C in the congealed fat. Pluck the duck before use, divide the meat into small pieces and season with a little of the go chu jang gravy.

Wine

Winter Rosé from Weingut Gebrüder Ludwig from the Moselle Valley. The nose is expressive and spicy with hints of red fruit jams. On the palate, the wine is round and layered, and well balanced with mild acidity. In the finish, you taste a hint of bitterness. Drink chilled at 12°C.
WINTERROSE.EN

Want to know more about Winter Rosé ? Read here more.

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