STYLE

Recipe with

a Regional

Flavour

Duck breast

with chestnut puree

Ingredients: 250g duck breast, salt,

pepper, thyme, 35g butter, 50ml

rapeseed oil, 200g potatoes, 20g

peeled almonds, 2 eggs, 20g panko

breadcrumbs, 120g bok choy, 30g

boiled chestnuts, 50g root parsley,

80ml 31% cream, 20g shallots, 5g hot

peppers, 3g garlic, 50ml Kikkoman

soy sauce, 50g honey, 5g ginger, 20ml

sesame oil, 15ml rice vinegar, 3g sesame

seeds, 15g smoked baby potatoes

Preparation: Clean the duck breast and cut

the upper part with the fat crosswise. Then

season the breast with salt and pepper, add

thyme and a bit of butter. Seal in a vacuum bag,

sucking all the air out. Prepare the breast sous

vide at a temperature of 64 degrees for 1.5 hours.

Remove the meat from the bag and grill to color only

the fatty parts golden. Then steam the bok choy in hot

water and transfer it to an ice bath. Grill in olive oil with

a little salt.

Cut shallots into pieces, add hot peppers, ginger, garlic and

fry briefly in sesame oil, add rice vinegar, soy sauce, honey and

boil. After cooking for a while, add the smoked baby potatoes

to the sauce and blend everything into a smooth cream. Dry roast

the sesame seeds in a pan. Boil the potatoes or bake them in skin; after

cooling, sieve and add thyme, salt, pepper, dry roasted sliced almonds, eggs

and mix thoroughly. Shape into small balls, cover them in whipped egg and then

in the panko breadcrumbs. Fry in the rapeseed oil until golden.

Text: Aleš Salomon

Foto: archiv Viktorka – Plzeňská tankovna, Martin Poštulka

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