Ingredients for the duck legs

  • 4 duck legs
  • ½ carrot
  • 1 onion
  • ¼ celery bulbs
  • 1 bay leaf
  • 1 clove of garlic
  • 1 tomato
  • Salt, pepper
  • 2 dl jus
  • 2 dl bouillon

Preparing the leg of duck

Pre-heat the oven to 140 °C. Fry the duck legs skin-side down until golden yellow, remove from the fat and put in a stew pot. Sweat the carrot, onion, celery bulbs, bay leaf and garlic clove in the frying pan, mix with the tomato, salt and pepper and lay over the duck legs. Pour on the bouillon and jus. Stew on the hot air setting for 120 minutes at 140 °C. Remove the legs, pull off the subcutaneous fatty layer and twist out the lower bones.

Ingredients for the picked black salsify

  • 4 black salsifies
  • 10g of sugar
  • 50cl white wine vinegar
  • 5g of salt
  • 150cl of water
  • 2g of mustard
  • Estragon

Cooking level for the duck legs

With pre-heat120 minutes | hot air setting at 140 °C

Ingredients for the sauce

  • Orange peel
  • Sugar
  • Freshly squeezed orange juice
  • Star aniseed

Preparing the pickled black salsify

Bring the sugar, white wine vinegar, salt, water, mustard and estragon to the boil and add the black salsifies. Vacuum-pack and steam for 45 minutes.

Ingredients for the aubergine caviar

  • 2 aubergines
  • Olive oil
  • Salt, pepper
  • Garlic
  • Orange zest
  • Fresh herbs

Cooking level for the pickled black salsify

With pre-heat45 minutes | steam at 95 °C

Ingredients for the black salsify

  • 8 black salsifies
  • Butter
  • Bouillon
  • Salt, pepper, nutmeg

Preparing the sauce

Sieve the stewing stock and reduce. Caramelise the sugar in a frying pan until light-caramel coloured, deglaze with orange juice and reduce. Sieve into the reduced duck stew pot and again reduce to the required thickness. Add the orange peel and star aniseed for five minutes, sieve and put the legs into the sauce and heat.

Preparing the aubergine caviar

Halve the aubergines and score the flesh. Sprinkle the surfaces with lots of salt and leave to stand for 20 minutes. Crush and dab the aubergine. Remove some of the salt with kitchen roll. Lay the aubergine halves, cut-side down, on a greased baking tray and bake on a hot air setting for 20 minutes at 180 °C. Spoon out the aubergine caviar and put into a sieve. Cut the dry mass coarsely. Sweat the garlic in a little olive oil; add the aubergine caviar, season with salt, pepper and orange zest. Add fresh herbs.

Cooking level for the aubergine caviar

With pre-heat
20 minutes | hot air at 180 °C

Preparing the black salsify

Pre-heat the oven to 95 °C on a steam setting. Peel the black salsifies, put into a container and cover, or alternatively vacuum pack, and steam for 45 minutes at 95 °C. Remove the black salsify from the bag and glaze it in a frying pan with 2 tbsp of bouillon and a little butter.

Cooking level for the black salsify

With pre-heat
45 minutes | steam at 95 °C