Nose to Tail recipe with our partner OTTO GOURMET

We have developed a nose-to-tail recipe in cooperation with our partner OTTO GOURMET. Try it now and enjoy!

In cooperation with our partner OTTO GOURMET, we have developed a nose-to-tail recipe - we don't want to withhold this from you, dear friends of Happy Foie:

With this nose-to-tail recipe we want to offer you a way to prepare duck in a completely sustainable way. Below are several individual recipes, all of which can be taken separately or as a holistic recipe. Have fun cooking!

What you can expect: the leg as a gimmick on the plate as a ragout, the leg skin baked crispy as chips and we use the carcass to make duck jus.

The duck fillet (belly and breast fat) is used for roasting and the liver is used in the form of our tender, creamy Happy Foie, the organically certified alternative to conventional foie gras - the new standard, 100% enjoyment, 0% stuffing!

Ingredients for about 4 people:

a whole duck, e.g. B. Miéral Excellence Muscovy Duck
Juice of about 3-4 oranges
orange zest
Aceto Balsamico old and high quality
light soy sauce
salt to taste
Root vegetables according to your mood and taste (such as carrots, celery, parsley root, etc.) and, if necessary, other vegetables that you feel like eating (brussels sprouts, tomatoes, pre-cooked potatoes, what do I know ...)
1-2 tbsp tomato paste
2-3 liters of fruity red wine (preferably Burgundy/Pinot Noir)
three bay leaves
juniper berries
Dried lingonberries/cranberries
several sprigs of rosemary
at least one glass each of Happy Foie Duck and Happy Foie Duck truffled

AND ABSOLUTELY : If you fancy more flavors or dumplings or red cabbage and and and ... - please don't let yourself be restricted by one recipe. Trust your taste buds and experiment happily!

Preparation:

Here we go. We start with the legs: separate the legs from the duck. With a cut at the ankles down to the bone, we expose the drumstick meat. Now cut the skin lengthwise and pull it away from the meat (if necessary, cut the connective tissue from the meat with a sharp knife - the healer the skin is loosened overall, the better it is.) The flesh of the legs is relatively connective tissue and can therefore be excellent processed as a ragout. To do this, we cut it from the bones, chop it up into pieces with an edge length of approx. 1 cm and turn it in a mixture of approx. 1 tablespoon each old balsamic vinegar and soy sauce (per leg) and a pinch of salt. Cut roots and other vegetables into adequate cubes.

Omit Flom in the pan, add the leg meat and vegetables and fry relatively hot, tomato (i.e. continue frying in the tomato paste) then deglaze with plenty of fruity red wine, add three bay leaves, juniper berries and a handful of cranberries (dried) and sprinkle with plenty of rosemary and the juice and fill up with the zest of an organic orange. Put in a roaster

and simmer uncovered for 30-60 minutes at approx. 170°C. Since the amount of connective tissue in the legs depends heavily on the type of duck, the age of the animals and where they come from, you should try a piece more often as a test of how well done it is. When the meat is juicy and tender, pull the whole thing out of the oven and set aside - the final seasoning comes at the end!

We rub the skin of the legs with a little orange juice and some salt. Then place in a coated pan, place baking paper on top, weigh the whole thing down with a saucepan and bake slowly in the pan at approx. 130-140°C until crispy. Maybe turn the skin in between (it's always worth checking so that the skin doesn't get too dark! This can take a surprisingly long time).

We make a dark, Christmassy sauce from the carcass and the neck: Chop up the carcass, breaking open the leg bones (bone marrow!) and fry in Flom fat in a roasting pan. Add rosemary, salt and then deglaze with 100 ml orange juice and 1-2 bottles of red wine and reduce to a third. Add some old Aceto and set aside. When the ragout is done, remove the juniper berries and bay leaves, and sieve to collect all of the leftovers. Reduce this further in a saucepan together with the sauce from the carcass until it thickens a little, with salt, vinegar, rosemary and orange juice - and what else you have the buck for (types of pepper, spices from the Christmas bakery, truffles ...) - to taste Then comes the highlight: We carefully add 2 tablespoons of “Truffled Happy Foie Duck” to the lukewarm, cooled sauce and dissolve it in it. This is how we easily get a fantastic variant of the Perigueux sauce, in which we put the duck ragout. To serve, we can then carefully heat this ragout with the sauce to not more than 60°C (this is the serving temperature you aim for). We then put the crispy skin upright as chips in the ragout when serving - looks great and tastes crazy good!

Finally we prepare the breast fillet with the skin and a fried slice of happy foie (we want the skin crisp again, of course, but with pink meat!). Wash the meat, pat dry, score the skin crosswise and sear in a pan over medium heat WITHOUT fat on the skin side. As soon as it is browning, turn and sear on the fleshy side. Rub the skin side with salt while it is sizzling. Measure the core temperature with a meat thermometer. As soon as it's towards 55°C, take the duck out of the pan and let it rest for 5 minutes.

Quickly put the relaxed duck breast skin side back into the hot pan and pull the skin until crispy (the core temperature should be around 65°C). Let a second coated pan get very hot. Take the duck breast out of the pan as soon as the skin is crispy and let it rest for a moment. During this time you can arrange the preheated plates with ragout, sauce, chips, and also a few dumplings of the "Happy Foie Ente mit Truffle" (should there be anything left, or did you already snuff it away while cooking ?? ?). Then quickly sear the Happy Foie (cut into slices) in the hot coated pan for 10 seconds on each side and immediately remove from the pan.

Cut the duck breast open and put it on a plate with the ragout, add the fried happy foie – if you happen to have some truffles on hand, throw them on top!

And then there is only one thing left: off to the table where the hungry guests are waiting and then enjoy! Of course the dish, but as a chef also the satisfied smacking of the guests ...