Duck Served in Jelly with Side Salad
- 1 duck leg (each 200g)
- Salt and peppers
- 6 white Gelatin sheet
- 400 milliliters chicken stock
- 3-5 tablespoons of White vinegar
- 2 shallots
- 1 teaspoon pickled green peppercorns
- 150 grams Yogurt (0.1% fat)
- 1-2 teaspoons of grated Horseradish
- 1 bunch Chives
- 100 grams lamb's lettuce
- 3 teaspoons Raspberry vinegar
- 2 tablespoons olive oil
- Leeks (for garnish)
Cut the duck breast crosswise and season with salt and pepper. Place the duck breat skin-side-down in a pan (with fireproof handle) and fry for about 2 minutes. Flip and roast for about 12-15 more minutes in a preheated oven at 170°C (gas mark 2-3, fan: 150°C) (approximately 340°F). Remove, let cool and set aside.
Soak gelatin in cold water for 5 minutes. Season the chicken stock with the vinegar, salt and pepper and bring to a boil. Add the gelatin to the broth and dissolve. Let cool.
Peel the shallots and cut into rings. Fry in a pan with the fat from the duck until golden brown, then let cool. Pour the cooled - but still liquid - gelatin mixture into ramekins (with flat bottoms, such as soufflé dishes). Fill the ramekins with the mixture to about 1/2 cm deep (approximately 1/4 inch) and let solidify. Cut the roasted duck breast into slices about 3 mm thick (approximately 1/8 inch) and layer into the ramekins. Then add half of the fried shallot rings and 2-3 green peppercorns on top. Top off with the gelatin mixture and chill for about 3 hours.
Season the yogurt with salt and pepper. Cut the apple into very small pieces and combine with the horseradish and yogurt. Cut chives in rolls and fold in. Rinse and drain lettuce. Mix vinegar with salt, pepper and olive oil to make a vinaigrette and drizzle over the salad.
Place the ramekins with the duck jelly briefly in hot water, remove by carefully sliding a knife around the edges and set each duck jelly mixture on a plate. Top with the remaining horseradish. Garnish with chives and serve with the salad and the apple-horseradish yogurt.