The first chanterelles are now in the displays of the market feeders. How nice that you can look forward to a new seasonal ingredient at the end of the asparagus season. Chef Jan-Philipp Iwersen combines the fine mushrooms with a beetroot cream and wild green cauliflower. Alternatively, romanesco or broccoli are also suitable.
Recipe for four people
Preparation time half an hour
Start with the beetroot cream the day before
4 female duck breasts, approx. 160 g each
200 g Rote Bete
salt and pepper
300 g chanterelles, cleaned
1 red onion, sliced
2 tbsp flat-leaf parsley, finely chopped
300 g chervil bulbs, alternatively parsley root
300 g wild cauliflower, alternatively cauliflower florets, sliced
For the beetroot cream, cover the beetroot with salt the day before dinner and cook in the oven at 180 degrees Celsius for about an hour, depending on the size, then let it cool in the salt bed. Peel the beets and puree them finely. Then season with raspberry vinegar and, if necessary, with sugar. Refrigerate. Warm up before serving and season again to taste.
Peel the chervil bulbs or parsley roots and cut in half lengthways. Then slowly cook in butter over a mild heat. Finally, season with salt and pepper.
Carefully cut the duck breasts crosswise on the skin without cutting into the red flesh. Salt lightly on both sides and fry on the skin side in a pan over medium heat. Do not add any fat. Then continue cooking in the oven at around 130 degrees Celsius for eight minutes.
Fry the cleaned chanterelles vigorously in a pan with a little vegetable oil. After a few minutes, add the onion slices and flat-leaf parsley. Finally, season with salt and pepper.
Fry the cauliflower (romanesco or broccoli) in a pan with a little vegetable oil and butter until golden brown. Finally, season with salt, pepper and nutmeg.