Chef Sebastian Breitinger, Professor of
Culinary Arts at V.M Salgaocar Institute of International Hospitality Education
(VMSIIHE), shares two of his favourite recipes which
champion in the New Year 2022.
The deletable poached red wine pears is a refreshing take that goes outside the norm of
what one would expect.
Rillettes are traditionally made with pork,
this modern take on rillette uses duck and is guaranteed to impress your guests
POACHED RED WINE PEARS:
(Serves 10 pax)
INGREDIENTS:
|
1.8 |
kg |
Pears(10 nos) |
|
2 |
litres |
Red wine |
|
400 |
g |
Sugar |
|
100 |
g |
Orange (zest to taste) |
|
5 |
g |
Cinnamon stick |
|
200 |
g |
Apple |
|
20 |
g |
Mint leaves |
|
500 |
ml |
Vanilla ice crem |
|
|
|
|
PROCEDURE:
- Peel the pears and poach them in red wine, sugar,
cinnamon, and lemon zest, until well cooked through.
- Take the pears from the pan. Boil the remaining
liquid to reduce it by half so that it’s syrupy.
- Serve each pear with the cooled syrup, a slice of
orange, and mint.
- Accompany with vanilla ice cream
DUCK RILLETTE
(Serves 5 pax)
INGREDIENTS:
|
1.8 |
kg |
Duck (leg) |
|
500 |
g |
Duck fat from the same duck |
|
200 |
g |
Garlic |
|
10 |
g |
Bay leaf |
|
20 |
g |
Thyme fresh |
|
20 |
g |
Pepper corn(crushed) |
|
40 |
g |
Salt |
|
250 |
g |
Onion |
PROCEDURE:
- Clean the duck legs from the excess fat and
reserve the same in a pot.
- Place the duck legs
in a dish, skin down and sprinkle salt, pepper, thyme, bay leaf, and
garlic. Cover it and let it rest for 12 hours.
- Add little water to the fat and melt it on slow
fire then pass it through a fine strainer.
- After marinating, debone the legs and place them
skin down in the fat, so they are fully covered (add some oil if you do
not have enough duck fat).
- Heat the fat and let the legs confit at 70-80°C
until nice and tender.
- Cut onions in brunoise and confit them separately
in some duck fat.
- Remove legs from fat and mash with a potato
masher, add onions.
- On an ice bath stir slowly the required fat till
observing a nice paste consistency.
- Once done, let it rest for some time in the
refrigerator and serve on toast with fresh onion rings.
