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Rose Blush Duck Glazed Carrot Pumpkin Fudge 15
Part 1: Crispy Duck Breast
  • 10 Large Duck Breast
  • Salt and Pepper
Cara Buat
  1. Clean the duck breast by cutting of the excesses skin and fat.

  2. Score the duck skin with a sharp knife (careful to not cut into the flesh).

  3. Make sure the duck breast is on temperature prior to cooking.

  4. Season (with salt & pepper) the duck breast on the meat side not on the skin side. (make sure the skin is dried).

  5. Start cooking with no oil on medium/high heat, skin side down. (the fat from the duck breast will cook in its own fat).

  6. Cook to a golden crispy color.

  7. Once to prefered color, turn duck to its meat side and cook for about 1-2min.

  8. Take out the duck and allow to rest for 5 min before cutting.

  9. Season the skin with salt & pepper.

  10. Depending onthe side of the duck breast, you need a core temperature of 55ºC/131ºF.

Part 2: Rose Blush Pumpkin Fudge
Cara Buat
  1. Cut and clean pumpkin.

  2. Cut into large pieces and season with little olive oil, salt and pepper.

  3. Spread out on a baking tray with parchment paper.

  4. Roast at 230ºC/446ºF for about 30min. (until the pumpkin is highly roasted).

  5. Transfer pumpkin from oven into a food processor. Blend.

  6. Add cream and Rose Blush. Blend to a smooth paste.

  7. Taste and season to preference.

  8. Strain through a fine sifter.

  9. Reserve in refrigerator until needed.

  10. Note: warm up desired amount before plating.

Part 3: Infused Vegetables Garnish
  • 10g Rosemary
  • 10g Thyme
  • 250g Sunflower Oil
  • To Taste Salt
  • 10 Mini Orange Carrots
  • 10 Yellow Carrot
  • 10 Purple Carrot
  • 1 Pumpkin
Cara Buat
  1. Heat the oil to 50ºC/122ºF. Add herbs. And allow to infuse for 1 hour.

  2. Peel the carrots (leaving the green part on it for presentation).

  3. Cut pumpkin into slices of 0,5 cm thick and cut with 2cm round cutters.

  4. Blanch the vegetables shortly (al dente).

  5. Cool down in ice bath to stop the cooking process.

  6. Take out of ice bath and place in separate containers.

  7. Pour herb oil over the top of each type of vegetable to infuse.

  8. Cut and use when needed.

  9. Torch the pumpkin slightly create some color and roasted flavor.

Part 4: Rose Blush Duck Sauce
  • 1000g Veal Stock (jus de veau)(demi-glacé)
  • 200g Duck Cut Scraps, Bones etc.
  • 1 Onion (cut roughly)
  • 2 Garlic Cloves (chopped)
  • 5g Fresh Yhyme
  • 5g Fresh Rosemary
  • Salt / Black Pepper (by taste)
  • 8g deZaan Rose Blush cocoa powder
Cara Buat
  1. In a large pot, add some oil. Bring to high heat.

  2. Add duck scraps and cook to caramelization.

  3. Add onion, garlic and herbs. Cook until nicely colored.

  4. Deglaze with the veal stock and reduce on low heat till 50%.

  5. Strain the sauce through a fine sifter and taste.

  6. Season with salt & pepper to preference.

  7. Add deZaan Rose blush cocoa powder and mix thoroughly.

Part 5: Assembly
Cara Buat
  1. Once all components are made.

  2. Slice the length of the purple carrot and keep them in ice water to curl and crisp up.

  3. Start with placing the infused carrots onto the plate.

  4. Place one pumpkin disc at the top left side.

  5. Right underneath add a quenelle of rose blush pumpkin fudge.

  6. Place two round of the purple carrots playfully around the plate.

  7. Add one mini carrot above.

  8. Add garnish decoratively over the plate (fresh purple garnish & beet cress.

  9. Place the sliced duck breast (skin side up) on the right side of the vegetables.

  10. Dust lightly the duck with deZaan Rose Blush cocoa powder.

  11. Finish with sea salt and serve with duck sauce on the side.


Jelajahi kakao dan unduh buku resep kami

8 koki, 30 resep, 1 bahan utama.

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