Turku Menu 2019 - Kaskis: Roasted duck breast
Time required: Several hours
Ville Kinnunen and Joonas Kallio from Kaskis, which was in third place of the Turku Menu 2019 competition, prepared duck breast with braised small onions, duck pasty, and red cabbage purée. The recipe also contains gooseberries marinated in port for three months. You can replace them with quickly pickled gooseberries or leave them out altogether.
PLEASE NOTE! The recipe was made by top-level chefs for restaurant conditions. It is extremely demanding, some ingredients are difficult to acquire, seasoning has been left to the sense of taste, and many ingredients are marked in grams in order to achieve perfect accuracy. In addition, the recipe may include too much of some components compared to what is necessary for a portion, because in a restaurant kitchen the components do not need to be used at the same pace. However, the recipe provides an interesting view of the operating principles of a restaurant kitchen, and the most enterprising readers can try to prepare a top-level restaurant dish at home.
10 whole ducks
Cut and clean the fillets from the duck, store the rest of the duck. Close the fillets into a vacuum bag with the thyme and rapeseed oil, cook at 56 degrees in the circulator for 30 minutes. Leave to rest for at least one hour, season with salt and pepper. Fry with the skin down, and finish with butter froth.
Braised small onions
10 small onions
1 black garlic
Peel and halve the onions. Mix the peeled black garlic into an emulsion with the oil, port, and spices in a blender. Close the onions into a vacuum bag with the emulsion, and cook at 90 degrees in a steam oven for 18 minutes.
Gooseberries in port
1 kg gooseberries
1 bottle of good port
Store the gooseberries in the port for approximately three months.
2.5 dl milk
25 g yeast
7 dl flour
50 g butter
Prepare the dough similarly to a traditional wheat dough. Dissolve the yeast into lukewarm milk. Add the egg and flour and knead for a moment. Add the room-temperature butter and salt, and knead for a few more minutes. Leave the dough to rise in a warm place until it has approximately doubled in size. Divide the dough in half. Roll the pieces into bars and divide each bar into approximately 20 pieces. Roll the pieces into balls, cover them, and leave to rise.
Legs and wings of one whole duck
200 g risotto rice
2–3 dl white wine
finely chopped thyme
10 g axunge
Place the duck legs and wings into a vacuum bag with rapeseed oil, and bake at 80 degrees in a steam oven for four hours. Detach the meat from the legs and wings, and allow to cool. Chop the shallot into small cubes and sauté in a pan until translucent. Add the rice and mix until the rice is translucent. Add the white wine, bring to a boil, and add the vegetable broth in stages until the rice is almost overdone. Season with the axunge, thyme, salt, and pepper. Prepare the filling from the overcooked meat and rice.
Red cabbage purée
1 large red cabbage
20 g red wine
20 g sherry
20 g port
20 g red vinegar
25 g axunge
25 g sugar
Cut the cabbage into thin strips and close it into a vacuum bag with the wines, vinegar, and sugar. Cook at 90 degrees in a steam oven for 1.5 hours. Peel and chop the onions and apples, and caramelise in a pot. Strain the cabbage and collect the broth. Mix the cabbage, apples, and onions in a blender into an even purée; adjust the composition with the axunge and broth. Season with sugar and salt.
Compile the portion according to the picture or in the way you wish.
Check out other recipes from Karu for Turku Menu 2019 competition:
- Turku Menu 2019 - Karu: Whitefish of the Rising Sun
- Turku Menu 2019 - Karu: The duck flew to the east
- Turku Menu 2019 - Karu: Many kinds of berries
Check out other recipes from Göran for Turku Menu 2019 competition:
- Turku Menu 2019 - Ravintola Göran: Whitefish and boletus
- Turku Menu 2019 - Ravintola Göran: Duck three ways, beetroot, and redcurrant sauce
- Turku Menu 2019 - Ravintola Göran: Sea buckthorn, white chocolate, and meringue