Robata Grilled Duck

with cherries with burnt bread espuma, liquorice basil, apple, mulberry powder

Robata Grilled Duck

with cherries with burnt bread espuma, liquorice basil, apple, mulberry powder
Duck Breast

The Day Before: Wash ducks thoroughly and dry well. Remove the legs and thighs and reserve for another time. Pound the spices and mandarin peel in a mortar and pestle and combine with the salt and kecap manis. Rub the mix all over the duck. Marinate the ducks in the fridge uncovered overnight.

The Day Of: Prepare a charcoal fire to approximately 400°C. Remove the ducks from the fridge and bring to room temperature before grilling.

Grill the ducks slowly, 25cm above the flame on a fine grilling rack, turning regularly. After 25 minutes, remove from heat and rest for 20 minutes. Return to heat to caramelise.

Duck Sauce

Heat a heavy-based pot on a high heat. Place the endives in the pot cut side down in a little olive oil and continue to cook until very caramelised. Add the onion and cook until lightly coloured. Add the verjuice and cook until it is reduced by half, coating the endive well. Add the apple juice and mulberry juice, reduce over a high heat to half. Add the chicken stock and dates, and continue to cook over medium heat until the whole mixture is reduced by half. Strain the mixture through a fine mesh strainer. In a clean pan, continue to reduce the sauce to a thick syrup-like consistency.

Burnt Bread Base

Grill Miche slices over a very high heat charcoal grill until the colour of burnt toast.

Combine burnt bread with milk and steam the mixture in a covered stainless steel bowl for 10 minutes. The bread should form a porridge consistency. Transfer the mixture to a Thermomix and blend on high speed at 90°C for 10 minutes. Pass the mixture through a fine strainer.

Burnt Bread Espuma

Combine egg, yolks, cream and burnt bread base in a Thermomix. Cook the mixture to 80°C for 6 minutes on a medium speed. Reduce the speed and check the consistency – it should have thickened to the consistency of mayonnaise. Add the butter in a slow stream on slow speed until well incorporated. Season to taste with salt, pepper and a little lemon juice. Strain the cooked mixture through a very fine mesh strainer. Fill a thermo espuma vessel and charge with 1 gas charger. Shake well and stand for 10 minutes before using. Continue to shake as you use the espuma, it will stay at the right temperature for 1 hour.

To Serve

Remove the breast from the grilled duck and place on a warm plate. Add the cherries to the sauce, with a little extra virgin olive oil and red wine vinegar if acid is required.

Serve over the duck, garnish with the apple slices, and basil leaves. Discharge the bread espuma into a bowl and spoon onto the plate. Dust with mulberry powder and serve.

Chef’s tip: To make mulberry powder, dehydrate mulberries and crush into fine powder. To replicate the Robata grill at home, the closest alternative is a charcoal barbecue.

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