Wild Duck with Hokkaido Squash and Arabica by Bo Bech

Wild Duck Pumpkin

For 4 people

Ingredients:
2 wild ducks
Hay
1 Hokkaido squash
1 lemon
1 orange
1 tablespoon Acacia honey
200 grams salted butter
100 grams espresso
2 tablespoons maple syrup
1 tablespoon coriander seeds

Method:
Remove the legs from the wild ducks (reserve these for another use), leaving as much skin on the breasts as possible. Remove the wishbone and innards.

Place hay in the bottom of a large high-sided pot and rest the wild ducks on the hay. Set the hay afire, so it burns the wild ducks. Let the hay almost finish burning, then cover the pot with a lid to suffocate the flames. Let the wild ducks smoke for 10 minutes, then keep chilled until use. The wild ducks may be smoked a couple of days prior to use.

Bake the Hokkaido squash in the oven at 200 degrees Celsius for an hour, then let rest for about 30 minutes.
Slice open the squash, remove the seeds and scrape out the flesh. Squeeze the lemon and orange and strain the juice. Blend the Hokkaido squash to a smooth pure, adding orange and lemon juice to taste. Sweeten with Acacia honey, if needed (we never add salt).

Brown the salted butter until foamy. Add espresso and maple syrup and keep the sauce warm.

Grill the skin of the wild ducks on all sides. Roast the wild ducks in the oven at 200 degrees Celsius for 8-10 minutes, depending on their size, and let rest for five minutes.

Slice off the breasts and lay them skin-side down on the grill for a few seconds, then slice thinly and season with salt and toasted crushed coriander seeds.

Fan out slices of wild duck on a plate. Place a spoonful of Hokkaido squash puree on the side and pour the brown butter-maple syrup-espresso sauce over the duck.

Cook more from this book
Baked white onion with tamari
Turbot with fennel ravioli

Read the review 

Buy this book
In My Blood

Turbot with Fennel Ravioli on Gruyere by Bo Bech

Turbot Gruyere Fennel.jpg

For 4 people

Ingredients:
1 turbot, 3 kilo
4 fennel bulbs
3 whole star anise
1 lemongrass stalk
2 tablespoons grapeseed oil
200 grams Gruyere cheese
200 grams salted butter
4 tablespoons yogurt Black pepper

Method:
Rinse and dry the fennel bulbs. Slice thinly on a mandoline and transfer to a pot, adding the grapeseed oil. Bruise the lemongrass stalk with the back side of knife, then transfer to a tea bag along with star anise. Add the tea bag to the pot. Place a piece of wet parchment paper over the fennel and roast at medium heat until tender and caramelised. It may stick a bit to the bottom of the pot.

Remove the pot from the heat and let stand for a few minutes. Stir the pot well so that the caramelised bits in the bottom dissolve. Return the pot to the heat. Let the fennel become tender and golden, then remove the tea bag. Blend the fennel smooth and add salt to taste. The consistency must be very thick. Transfer the puree to a piping bag.

Slice Gruyere cheese as thinly as possible, using a deli meat slicer if possible. Cut out circles of the cheese using a cutting ring about four centimetres in diameter. There should be 16 circles per dish. Place half the slices on a parchment-lined baking pan. Pipe a dot of fennel puree on the middle of each circle of Gruyere cheese and carefully place another circle on top, so that it floats on top of the puree.

Bake the raviolis at 90 degrees Celsius, until the top slice of cheese has melted over the fennel puree and touches the bottom slice. Remove the raviolis from the oven and let them cool slightly, then turn them over and season with black pepper. Blend the remaining cheese with 100 grams of melted butter and strain. Pour off the water from the cheese fat when cooled.

Melt the remaining 100 grams of salted butter slowly without boiling. Pour into a transparent bowl, so the clarified butter can be seen clearly on top and the whey rests on the bottom. Let stand for a few minutes while it separates completely. Use a strainer to separate the clarified butter.

Fillet the turbot from the bone, remove the skin and divide the fish into eight pieces of equal size. Cook the turbot in clarified butter on a hot pan. Cook the prettiest side first, so that it will face upward when serving.

Swirl a spoonful of yogurt onto a plate and add a few drops of cheese fat. Place two pieces of turbot on the plate and arrange four raviolis on each piece of turbot.

Cook more from this book
Wild duck with Hokkaido Squash
Baked white onion with tamari

Read the review

Buy this book
In My Blood

Baked white onion with tamari, ginger, lime and sesame by Bo Bech

White onion.jpg

For 4 people

Ingredients:
4-6 large white onions
1 lemon
4 tablespoons sesame seeds Sichuan pepper
50 grams ginger juice
50 grams lime juice
50 grams tamari
50 grams acacia honey
50 grams toasted sesame oil

Method:
Whisk together ginger juice, lime juice, tamari and acacia honey. Add toasted sesame oil to taste.

Bake the whole onions at 200 degrees Celsius for about 30 minutes until tender (the baking time will depend on the size of the onions). Slice off the bottom of the onions and split each in half lengthwise. Divide each onion half into wedges and sprinkle with grated lemon peel, salt, Sichuan peppercorns, salt and sesame seeds.

Arrange the onion wedges on a plate and pour sauce into each wedge. The dish can be eaten as finger food.

Cook more from this book
Turbot with fennel ravioli on Gruyere
Wild duck with Hokkaido Squash

Read the review

Buy this book
In My Blood by Bo Bech