Recipes from Stefan Lenz
Duck / Vinegar / Smoked Celery
20 pieces of plums
100ml red wine vinegar
80g Muscavado sugar
40ml plum juice
Pimento; Assam long pepper, bay leaves, ginger
Blanch the plums and remove the skin, bring the remaining ingredients to a boil. Pour the boiling liquid over the peeled and halved plums and let it steep.
50g nut butter
100ml chicken stock
Peel and dice the celeriac, sauté in the nut butter and deglaze with chicken stock and cream. Boil the celery, let the liquid almost evaporate at the end of the cooking time. Process in the Thermomixer to a fine puree, smoked with the Smoking Gun.
Cook the celery cubes with smoked butter in the Sous Vide cymbal at 86 degrees for 20 minutes. Shake in iced water and sauté briefly before serving.
2 pieces of duck legs
50g root vegetables
50ml red wine
50ml red port wine
Laurel, juniper, allspice, pepper
Braise the duck legs classically, remove from the bone and finely dice. Pass the duck stock through a microsieve and cook to a syrup-like consistency. Mix the syrup with the meat and process to a homogeneous mass. Season well with salt and pepper and use the potato dough to make bags.
250g potato floury cooked, pressed
50g double handle flour
20g nut butter
Salt, pepper, nutmeg
Process everything to a smooth dough.