Marinated Duck with Chanterelles Gris and Black Pudding, Served with Pickled Cherries

An elegant and bold dish, this marinated duck is infused with aromatic spices before being perfectly seared to a crisp, golden finish. Earthy chanterelles gris and the deep, velvety richness of black pudding add layers of umami, while the tart-sweet pickled cherries provide a bright contrast. A true harmony of flavors, this dish is a celebration of autumnal indulgence, offering a balance of rustic warmth and refined sophistication.

Marinated Duck with Chanterelles Gris and Black Pudding, Served with Pickled Cherries

Difficulty Level: Hard
Calories: 750
Cooking Time: 180 min

Ingredients:

For the duck marinade:
  • Cinnamon sticks
  • Whole clove
  • Garlic cloves
  • Fresh thyme
  • Orange peel
  • Coriander seeds
  • Fennel seeds
  • Star anise
  • Olive oil – very little
  • Juniper berries
For cherry gel:
  • Cherry Puree – 1 kg
  • Kirsch – 100g
  • Water – 100g
  • AGAR – 10g
For black pudding:
  • Pork Blood – 750g
  • Cream – 500g
  • Fleur de Sel – 2g
  • Pork fat, small dice – 50g
  • Shallot, brunoise – 20g
  • Garlic, brunoise – 10g
  • Sourdough bread, small dice – 80g
  • Brandy – 25g
  • Sherry – 25g
  • Sherry Vinegar – 25g
For pickled cherries:
  • Water – 600g
  • White Wine Vinegar – 200g
  • Olive Oil – 200g
  • Sugar – 100g
  • Fleur de Sel – 10g
  • Cinnamon – 6 sticks
  • Cloves – 10pc
  • Star Anise – 5pc
  • Black Peppercorns – 3pc
  • Whole nutmeg, grated – 5pc

Instructions:

 

  1. First of all, marinate the duck breasts.
  2. In addition, you will have lots of to do, so the duck imbued with sauce well.
Prepare all ingredients and then:
  1. Pan sear on the skin side to render the fat.
  2. Saute the chanterelles gris with butter.
  3. Pan sear the black pudding and heat in a 200C oven for 5min.
  4. Arrange the mushrooms, pickled cherries, and black pudding on the plate
  5. Slice the duck breast and arrange on top as a real queen of the meal.
  6. Now a little art. Squeeze some dots of cherry gel around the plate. Creatively, trusting inner feeling of beautiful.
  7. Spoon a little cherry gastrique and duck jus.
For sauce gastrique:
  1. Make a semi dark dry caramel in a deep sauce pot; deglaze with red wine vinegar.
  2. Add port wine and dissolve caramel.
  3. Add duck sauce or fortified chicken jus
  4. Infuse with fresh thyme.
  5. Add the melted butter, to adjust acidity level.
For cherry gem:
  1. Boil the AGAR in the water for 3 min until no taste of AGAR remains.
  2. Add remaining ingredients and combine over medium heat for 1min.
  3. Pour onto a tray and allow to set in the refrigerator for 2hrs.
  4. Cut the jelly into small cubes and blend.
  5. Add water if needed, to assist in blending until completlely smooth.
  6. Pass through a tamis and reserve in asqueezie bottle.
For black pudding:
  1. Saute the pork fat, shallot, and garlic until soft.
  2. Add sourdough and allow to cool.
  3. Combine all ingredients together and pour into a hotel pan lined with cling film.
  4. Steam at 85C for 35min.
  5. Fresh a little and cool.
  6. Cut into desired shapes (even into small hearts).
For pickled cherries:
  1. Simmer the water, sugar, salt, and all spices for 15min.
  2. Remove from heat and add remaining ingredients.
  3. Cool
  4. Halve 1kg fresh cherries and remove the pits.
  5. Place in vacuum bags with the pickling juice and vacuum seal
  6. Refrigerate for 24hrs.

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