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Duck Wellington with Crepe Suzette
Hoofdgerecht

Duck Wellington with Crepe Suzette

3 uVoor 4Nutri-Score D€€€
van @cedriklorenzen7 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • duck breast (skin removed, trimmed)Vlees600 g
  • spinach (blanched and patted dry)Groente en fruit300 g
  • chicken breast (diced, for the mousseline)Vlees250 g
  • truffle (finely chopped)Groente en fruit15 g
  • egg white (for the mousseline)Zuivel1 stuk
  • cream (cold)Zuivel150 ml
  • puff pastry (chilled)Bakkerij500 g
  • egg (beaten, for the egg wash)Zuivel2 stukken
  • onion (sliced)Groente en fruit2 stukken
  • port wineDranken200 ml
  • beef stockVoorraadkast300 ml
  • butterZuivel40 g
  • potato (peeled and boiled)Groente en fruit600 g
  • gruyere AOP (grated)Zuivel120 g
  • guanciale (diced)Vlees80 g
  • flour (for the crepes)Voorraadkast60 g
  • milkZuivel250 ml
  • sugarVoorraadkast60 g
  • orange (zested and segmented, juice reserved)Groente en fruit3 stukken
  • lemon (zested and juiced)Groente en fruit1 stuk
  • vanilla (pod, seeds scraped)Voorraadkast1 stuk
  • mascarponeZuivel250 g
  • Grand MarnierDranken60 ml
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g

per portie

Voedingswaarden

1.091kcal

Koolhydraten
80 g
Eiwitten
44 g
Vetten
66 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Koekenpan
  • Steelpan
  • Mengkom
  • Keukenmachine
  • crepe pan
  • Zeef
  • Garde
  • Pureestamper
  • Bakkwast

stap voor stap

Bereiding

  1. Prepare the chicken truffle mousseline

    • Blend the chicken breast with the egg white, salt and pepper until smooth.
    • Add the cold cream and chopped truffle, blend again until light and refrigerate.
    Stap 1

  2. Make the onion port jus

    • Caramelise the sliced onion in butter until deep golden.
    • Deglaze with the port wine, add the beef stock and reduce until glossy.
    Stap 2

  3. Cook the potato guanciale croquettes

    • Mash the boiled potato with the grated gruyere and crisped guanciale.
    • Shape into croquettes and chill until firm.
    Stap 3

  4. Assemble the Duck Wellington

    • Lay the spinach leaves flat, spread the mousseline and place the duck breast on top, then roll tight.
    • Wrap in puff pastry, seal the edges and brush with egg wash.
    Stap 4

  5. Bake the Wellington

    • Bake on a preheated tray at 200 °C until the pastry is golden.
    • Rest before slicing and trimming the edges.
    Stap 5

  6. Make the crepe batter

    • Whisk the flour, milk, eggs and sugar into a smooth batter and rest.
    • Cook thin crepes in a buttered pan and set aside.
    Stap 6

  7. Prepare the orange lemon cream filling

    • Whip the mascarpone with the orange and lemon zest, lemon juice and vanilla seeds.
    • Fold in the cream until smooth and chill.
    Stap 7

  8. Make the orange vanilla sauce

    • Reduce the orange juice with the sugar and Grand Marnier until syrupy.
    • Add the vanilla and keep warm.
    Stap 8

  9. Fill and serve the crepe Suzette

    • Fill the crepes with the orange lemon cream, fold and heat through.
    • Serve hot with the orange vanilla sauce, orange segments, orange zest and mascarpone vanilla ice cream.
    Stap 9
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