Gastronomixs

Duck and hibiscus bombe

Creation by Jeroen de Zeeuw, Restaurant De Zeeuw, Haarlem, the Netherlands.

Duck and hibiscus bombe

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Ingredients

500

ml

hibiscus juice

23

g

vegetal

1

 

star anise

2

 

juniper berries

 

 

salt and pepper

1

kg

duck leg confit, warm

Preparation method

  • Shape the duck leg confit into balls, insert a toothpick into each of these, and place in the freezer.
  • For the hibiscus jelly, bring the hibiscus juice, star anise, juniper berries, salt, and pepper to the boil and allow to infuse.
  • Strain the liquid and bring to the boil with the vegetal.
  • Dip the frozen balls of duck confit in the hibiscus jelly.
  • Repeat this process twice and set aside to cool on a tray in the refrigerator.

Serving suggestions

  • This bombe is a perfect side dish for a main course or to serve with game.
  • Serve with components of apple, beets, orange, celeriac, apricots, almonds, oxheart cabbage, cherries, mushrooms, lentils, and potato.

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