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Gaggenau: Sid Sahrawat’s Hay smoked duck, charred mushrooms, mushroom and truffle purée, wasabi leaves

Duck is so popular on restaurant menus, but we often shy away from cooking with it at home. With a good oven like Gaggenau you can recreate a restaurant quality duck dish at home. Smoking the duck like this recipe suggests adds another dimension to the flavour profile and the earthiness from the duck marries perfectly with the mushrooms and truffle.

Serves 2
For the duck (for 2 people)
1 duck crown (2 breasts)
Salt to season

Preheat Gaggenau oven to 100 degrees C Hot Air. Place the duck on a wire rack skin side up. Season the duck generously with fine salt. Cook for 45 mins or until internal temperature is 52 degrees C.

For the mushrooms:
200 gms oyster mushrooms
50 mls lite soy
1 tsp grated ginger

Place the mushrooms on a wire rack and caramelise by using a blow torch. If you don’t have a blow torch, sear the on high heat for 30 second in a hot pan with a splash of olive oil. Once mushrooms are caramelised, mix the soy and ginger together and brush on the mushrooms.

For the mushroom and truffle purée
500 grams button mushrooms sliced
5 garlic cloves lightly crushed
100 mls chicken stock
1 tbsp black truffle paste (I use Tutto Gusto Crema Tartufata from Sabato)
200 mls cream
Salt to season
100 mls olive oil

Heat a stainless-steel saucepan until very hot (heat setting 8), pour in the olive oil followed by the garlic, cook the garlic for about 30 seconds on medium heat (heat setting 6) or until cooked without much colour. Add the mushrooms and cook on high heat (heat setting 7.5), once mushrooms are almost cooked deglaze with chicken stock. Cook for another couple of minutes and then add the cream and truffle paste. Cook for a further 5 minutes until the mushrooms are cooked and cream reduced by half. Take off the heat, season and blitz to a fine purée.

To assemble:
Hay to smoke the duck – any pet store has hay available, you can also use woodchips.
10 wasabi leaves or watercress leaves

Preheat Gaggenau oven to 200C Hot Air.
Place some hay under the resting rack, put the duck crown on top of the rack. Prepare enough tin foil to cover the resting rack and tray when smoking.
Smoke the duck using a smoking gun. Cover with tin foil as soon as there is enough smoke produced. Leave covered for 5 minutes.

If you do not have a smoking gun, you can place the duck on a wire rack with woodchips in a foil below or a roasting tray below and light the wood chips. Cover the duck with tin foil to achieve the same effect as a smoking gun.
Using a sharp knife, carefully carve the breasts from the crown following the middle bone of the duck crown. Place the duck breasts skin side down in a cold pan and sear on medium to high heat (Heat level 7.5) and caramelise the duck breast until the skin is very crisp which will take around 5 minutes. Flip the duck and remove from the heat. Remove the duck from the pan in 30 seconds and place on a resting rack.
Warm the purée in a saucepan and mushrooms in the oven for a couple of minutes.
Spoon the mushroom purée in the middle of the plate, followed by the oyster mushrooms.
Carve the duck breast down the middle and pat dry any juices.
Place close to the purée and mushrooms. Finish with fresh wasabi leaves or herbs of your choice

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