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13 September we had a fantastic cooking experience at the Genussbühne of Gourmesse 2018 in Zurich. For an audience of real food enthusiast, we demonstrated two delicious variations featuring Duck Confit. We talked the audience through how to make Duck Confit themselves, although you can perfectly use ready-made candied duck legs, and all the other items used in our dishes. So they learned to make red cabbage sorbet, hoisin crème, wasabi mayonnaise, red cabbage crème and terrine.

All those skills led to the creation of two amuses:

Tuna Ravioli filled with Duck Confit, served with hoisin crème, pickled ginger and wasabi mayonnaise.

Duck Confit terrine with red cabbage cream, foie grass mousse, thinly sliced smoked duck breast and red cabbage sorbet.

To get both full recipes, please register here.

We are already looking forward to next year’s edition and hope to see many of you there.

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