Guest Chef recipes

Glam duck

Category: Main course

Preparation time: 1 hour and 20 minutes & execution time: 3 minutes

Ingredients for 1 portion:

  1. 200 gr. Duck fillet
  2. 70 gr. Sweet pumpkin cream
  3. 2 pcs Colorful baby carrots
  4. 5 gr. Mango Pearls
  5. 3 gr. Fried onion
  6. 2 gr. Cacao pepper allspice – raspberry
  7. 2 gr. Chinese five spices mix (Asia, China)
  8. 2 gr. Fleur de seul, Guerande I.G.P.
  9. 400 ml Gravy sauce


For the sauce (500 grammars gel broth):

  1. We use 2 kg of duck bones, 2 white onions with their skin, 1 carrot with the skin, 1 piece of leek, 1celery, 2 pieces οφ bay leaf, 4 sprigs of rosemary, 4 sprigs of thyme, 10 pieces of peppercorns and then add 2 liters of water and 400 ml gravy sauce.
  2. Let it boil for 1.5 hour.

Duck fillet:

  1. Clean and portion the fillet, marinating it with 5 spices.
  2. Sauté the fillet in 180ο C.
  3. Sauté with butter, rosemary and garlic until it reaches 52°C.
  4. Let it rest for 5 minutes.

For the carrots:

  1. Blanch for 1.5 minute and cool them down in ice.
  2. Season with butter, thyme and cacao pepper.

For the sweet pumpkin cream::

  1. Dilute the sweet pumpkin cream with vegetable stock and aromatic thyme butter.

Dish decoration:

  1. Cut the duck fillet in two items of 80 grams.
  2. Add two quenelles of sweet pumpkin and dots around the plate.
  3. Place the carrots on the top of the puree along with the fried onion.
  4. Add the mango pearls in the fillet.
  5. Pour the sauce that was created in the beginning.

Special credits to SNOB Athens restaurant for their hospitality.

Chef: Konstantinos Akouros