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
POSITIV 1/2022 ǀ 111