Guest Chef recipes

Royal duck

Category: Main course

Preparation time: 12 hours & execution time: 20 minutes

Ingredients for 1 portion:

  1. For the duck
  2. For the Risotto
  3. For the sauce
  4. Fleur de sel
  5. Soy Lecithin


  1. For the duck
    • Bone the duck leg and marinate with salt and Aztec flavor.
    • Stuff with chestnuts and wild cherries, wrap tightly with plastic wrap, seal in vacuum bag and cook in sous-vide at 70 degrees for 12 hours.
    • Remove the bag and reserve the juices from the duck.
    • Finish in the oven until it gets a golden color.
  2. For the Risotto
    • Soak the wheat and the quinoa – bulgur in boiling water.
    • Sauté the chopped onion with a little olive oil, add the rice and sauté. Add the white wine and the chicken stock slowly. Cook until the rice is smooth enough.
    • Add the wheat and the quinoa bulgur and bind the risotto with the sweet pumpkin cream and the parmesan.
  3. For the sauce
    • Soak the morchelles in the water.
    • Sauté the onion and  add the morels and the  liquid from the wild cherries, the duck juice and the gravy.
    • Glaze with a little butter, salt and season with Aztec flavor.

We would like to thank Aneton restaurant for their hospitality.

Chef: Vasilis Zois