Receta Duck Carpaccio And Upside Down Apple And Polenta Cake With Ice Cream

• 50 ml minced shallots
• 50 ml apple cider vinegar
• 100 ml extra virgin olive oil
• 15 ml minced chives
• 15 ml minced fennel
• 1 x salt and pepper For the Garnish
• 1 x apple in thin julienne
• 1 x fennel in thin julienne For the Salad fresh baby salad and greens
• 50 ml minced shallots
• 50 ml rice vinegar
• 100 ml extra virgin olive oil
• 50 ml roasted mustard seeds
• 50 ml maple syrup
• 1 x salt and pepper To Prepare the Duck
• 4 lb duck
• 100 ml maple brandy
• 300 ml maple syrup
• 1 x salt and pepper
• 1 x onion minced in 2
• 50 ml maple syrup
• 100 ml duck stock For the Confit Leg
• 500 ml duck fat Legs of the duck For the Sauce
• 175 ml duck fat or possibly 175 ml butter
• 250 gm sugar
• 3 x Large eggs
• 6 x egg yolks
• 150 gm flour
• 125 gm cornmeal
• 1 tsp baking pwdr For the Ice Cream
• 666 ml cream
• 333 ml lowfat milk
• 350 gm sugar
• 100 gm nuts
• 100 ml water
• 100 ml maple brandy To Assemble the Cake
• 4 x apples, peeled and minced in 12 parts
• 100 gm sugar
• 100 gm butter

Direcciones