Ingredients
- 180 ml Duck Jus (Recipe below)
- 60 g butter
- 5 g chives
- 5 g chervil
- 5 g flat parsley
- 5 g tarragon
- 120 g smoked duck, sliced
- 120 g smoked duck, diced
- For the Kniddelen:
- 600 g flour, plain
- 180 ml milk
- 5 eggs
- 5 g salt
- 2 g pepper
- 120 ml cream
- 360 g quark
- For the Tumeric Tuile:
- 160 ml water
- 40 ml olive oil
- 15 g tempura flour 1g salt
- 2 g turmeric powder
- For the Duck Jus (500ml):
- 3000 g duck carcasses
- 25 g carrot
- 25 g leek
- 25 g celery
- 25 g onion
- ½ bulb of garlic
- 1 bay leaf
- 4 g black pepper
- 1 g thyme
- 150 ml red grape juice, unsweetened
- 150 ml white grape juice, unsweetened
Instructions
For the Kniddelen:
- Combine salt, pepper and flour in a bowl.
- In a separate bowl combine the eggs, milk, cream and quark.
- Blend both together carefully until the dough is smooth and soft. If the dough is too dry, add more milk / if it is too wet, add more flour
- Bring a big pot of water to the boil, season with salt.
- Use 2 tablespoons to portion the Kniddelen and place them carefully one by one into the boiling water
- Remove them when they float on top. Allow to cool.
For the Duck Jus:
- Clean the vegetables and cut into small dice. Cut the bulb of garlic in half.
- Cut the duck carcasses into pieces. Roast the duck in the oven at 180°C until golden brown (±1h) (stir from time to time for even colouration). Drain the fat.
- Deglaze the cooking pans with water.
- While the duck is roasting: sweat the vegetables, the onion and garlic in a large pot with a touch of duck fat or olive oil until fragrant, add the bay leaf and peppercorns. Deglaze with the red and white grape juices.
- Reduce until it caramelises.
- Add the bones and deglaze with water.
- Cover with water and add the thyme. Simmer slowly for at least 12h (add water as necessary)
- Strain through a fine chinois and then through paper towel.
- Allow to cool overnight
- Degrease and reduce until fragrant.
- Allow to cool.
For the Tumeric Tuile:
- Combine all the ingredients and mix well.
- In a very hot non-stick pan, bake one tuile at a time until crispy and bright yellow. Carefully remove from the pan and store between absorbent paper sheets.
- Store in an air-tight box until serving.
Finishing of Kniddelen with Smoked Duck:
- Wash, pat dry and finely chop the herbs.
- Fry the Kniddelen in a hot pan with oil until golden brown.
- Add the duck jus, the butter, and the diced smoked duck. Glaze the Kniddelen.
- Add the herbs (keep some herbs for decoration)
- Arrange on a plate and garnish with the thinly sliced smoked duck, the turmeric tuile and sprinkle the herbs on top.
Recipe: Kim Kevin de Dood
