Autumn Court: Finnish Wild Duck Legs

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The “Ravintola Nokka” in the old port is one of the most popular Restaurants in Helsinki. The classics are on the menu: wild duck. Chef Ari Ruoho, you are prepared with pumpkin and mushrooms in Butter.

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Autumn Court: Finnish Wild Duck Legs

Recipe

Wild duck with roasted pumpkin and a Sauce of Black currant

  • 2 wild ducks
  • 1 Liter of broth from the Wild
  • 1dl Black currants
  • 1 onion
  • 1 Stick Of Celery
  • 2 dl red wine
  • 2 TBSP red wine vinegar
  • Salt
  • Black Pepper
  • 2 TBSP sugar-free Black currant juice
  • 200g Butter (preferably salted Butter)
  • Rosemary
  • Thyme
  • Garlic

Preparation:

Breast and leg of wild duck, separate.
The legs in the wild broth for about 3 hours to simmer or until the meat easily from the bone solve.
The bones of the wild duck cut into small pieces and sauté in a pan.
The onion and the celery stick cut into small cubes and together with the bones caramelize.
With the broth so that the vegetables and the bones are covered everything together and simmer for 30 minutes.
The broth in a pot by seven, and the red wine and red wine vinegar.
This then bring to the boil, and the Black currant. Put the sauce again and simmer until half is evaporated, and then pour through a sieve. 2 TSP Black currant juice and salt.
The breast of wild duck with alder wood chips, smoke for 4 minutes.
The breast pieces with the skin side sear in a pan in Butter, garlic, thyme and rosemary until the skin is Golden brown and crispy. The breast pieces for 30 seconds and season with salt and pepper.
The breast pieces in a 140 degree Celsius preheated oven while cooking, until the internal temperature of the meat is 42 degrees Celsius. Before Serving, let it rest.
The legs of the wild duck, fry in Butter until they are nice and crispy.

 

Oven Roasted Pumpkin

  • 1 pumpkin
  • 1 tablespoon Oil
  • Salt

Peel the pumpkin and cut it into pieces, then add salt and Oil. Then at about 200 degrees Celsius to roast (about 30 to 40 minutes) until they are cooked. In the end, roasted pumpkin seeds and sprinkle.

 

Forest mushrooms and cabbage

  • 1 head of Cabbage
  • 40g mushrooms

The cabbage in thin strips and fry in a pan in Butter, add salt.
The mushrooms in a pan with rosemary and thyme, roast and salt.

 

Good Appetite!