Turku Menu 2019 - Ravintola Göran: Duck three ways, beetroot, and redcurrant sauce


For 16
Difficulty: Difficult
Time required: Several hours

Restaurant Göran’s second place in the Turku Menu 2019 competition was won with a menu containing a main course of duck three ways: overcooked, loaf, and roasted. Elisa Palokankare and Noora Kangosjärvi chose redcurrant sauce, redcurrant vinaigrette, deep-fried potato balls, and beetroot purée as the accompaniments.

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.

8 whole ducks

Cut up the ducks. Store the breasts, legs, wings, and spines.

Redcurrant sauce
8 duck spines
5 onions
6 cloves garlic
2 l beef stock

Roast the duck spines in the oven at 175 degrees for 45 minutes. Sauté the onion and garlic in a frying pan. Mix the ingredients in a pot and cook for 5 hours. Strain the broth and boil down to half. Add the beef stock and boil down to half again. Season with salt, sugar, and vinegar.

Redcurrant vinaigrette
50 g vinegar
50 g sugar
100 g redcurrant

Boil the currants in the vinegar and strain. Place the sugar and vinegar in a blender, add oil until the mixture emulsifies. Add salt.

Overcooked duck
legs and wings of the ducks
6 onions
5 branches of thyme
200 g butter

Place the legs, wings, onions, and thyme in a pot and cover with water. Boil for approximately two hours. Fry the butter on a pan until brown and strain through a cloth. Remove the meat from the legs and wings, season with salt and the brown butter. Roll into a bar with cling film and put in a cool place.

Duck loaf
8 duck breasts
2 branches of thyme

Weigh and chop the breasts. Weigh the same amount of cream as you have the breasts. Measure 1.5% salt from the combined weight of the cream and duck breasts. Use a cutter to drive the breasts and salt into an even mass, and add the cream in a thin stream. Spread the mass onto a cling film, place the overcooked duck roll in the middle, and roll into a bar. Cook in a 75-degree steam oven until 62 degrees in the middle. Cool, cut into portions, and fry in butter until crispy on the surface before serving.

Duck breast
8 duck breasts

Pack the breasts into a vacuum bag. Cook in a 55-degree steam oven until 40 degrees in the middle. Add salt and fry the surface on a pan in butter. Leave to rest.

Deep-fried potato balls
750 g boiled potatoes
3 dl corn starch
1½ tsp. baking powder

Press the potatoes through a mincer, add the corn starch, baking powder, and salt. Roll into balls of 60 grams and deep-fry.

Beetroot purée
1 kg beetroots
200 g butter
150 g cream

Boil and peel the beetroots. Use a stick blender to mix with butter and cream until even, and add salt.

Beetroot chips
4 beetroots

Use a slicing machine or mandoline to cut the beetroots into thin slices, and cut them round. Rinse the chips, dry them, and deep-fry. Add salt.

Compile the ingredients onto a plate as you wish or according to the picture.

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