This duck actually has it good! Star Chef Rolf Straubinger has come up with an idea of how to perfectly present a delicately roasted seasoned duck – from both a culinary and visual point of view. And, naturally, he serves up what autumn has to offer: from spicy Brussels sprouts, aromatic pumpkin to crispy-sweet Opal Apples. Forget the grey season! Autumn is both colourful and delicious with this sophisticated appetizer recipe.
Appetizer for 4 people
2 Barbary duck breasts (parried, skin finely cut crosswise)
4 fake duck liver mushrooms 80 g pumpkin/Opal® Apple Chutney
80 g of pumpkin puree
16 Brussels sprouts leaves (blanched)
40 g pumpkin oil tapioca
12 slices of Opal® Apple thin)
8 sponge gourd seasoning salt
Duck Liver Mushroom
250 g of chicken liver
15 g of butter
20 g of shallots, in strips
25 g of apple, in slices, without core and peeled
15 g Madeira
15 g Calvados
15 g port wine, red
1/8 l dark veal stock
3 ½ leaves of gelatine (soaked)
65 g whipped cream
Pâté spice, sea salt, nutmeg, pepper
Brown the chicken liver in brown butter. Add the shallots and apple and also sauté, deglaze with alcohol and reduce. Add the stock and reduce by about half. Add the milk and season to taste with sea salt, nutmeg, pâté spice and pepper. Puree the soaked gelatine in a blender. Put on ice, cool and stir until 20° C and fold in the whipped cream. Fill the finished mousse into silicone mushroom moulds and allow to coagulate.
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