FUT Eroeffnung Jan Windszus 07092019 02425

Try out

Restaurant im Futuirum

Recipe for the Holidays

In this pre-Christmas time, and specially for you, the chefs at the Restaurant at Futurium are going to lift the lids off their saucepans to reveal their favourite recipe for the Holiday season. Bon appétit and happy holidays!

FUT Eroeffnung Jan Windszus 07092019 02425

Duck breast and celeriac mash with yuzu, fermented chilli, pickled apple and kimchi

INGREDIENTS

Two duck breasts (alternative: vegetarian products like seitan)

  • 30ml soy sauce
  • 10g Korean chilli flakes
  • 10ml sesame oil
  • 20ml mirin
  • Celeriac
  • 100g butter
  • 10ml yuzu juice
  • Salt
  • Sugar
  • Pepper
  • Three Granny Smith apples
  • 100ml rice vinegar
  • 10g ginger
  • Three stalks of coriander
  • 100ml apple juice
  • Kimchi

PREPARATION

Celeriac mash

Place the celeriac on a bed of salt and cook it in the oven (at 180 degrees) for one hour. Then mix it with 100ml brown butter and 10ml yuzu juice, and mash everything together. Season to taste with salt, sugar and pepper.

Duck/Seitan

Marinate two duck breasts (or seitan) with 30ml soy sauce, 10g Korean chilli flakes, 10ml sesame oil and 20ml mirin (sweet Japanese rice wine).

Preheat the oven to 160 degrees. Make diamond-shaped incisions in the skin without cutting into the meat. Fry in the pan at high heat for 3–4 minutes (skin-side down). Turn and fry the meat-side briefly. Cook in the oven until done. Cooking time is around 15–20 minutes, depending on weight. The inside of the meat should be slightly pink.

Pickled apple

Core the three Granny Smith apples and cut them into slices. Pickle overnight in a mixture of 100ml rice vinegar, 75g sugar, 10g ginger, three stalks of coriander and 100ml apple juice.

Serve duck, celeriac and apple garnished with a little kimchi.

Bon appétit and happy holidays!