Gastronomixs

Purple duck

Our guest chef for this month is Sang-Hoon Degeimbre from Belgium. At the age of five, South Korean-born Sang-Hoon was adopted by a Belgian family. When he was fourteen he discovered his love for cooking and started preparing meals for his large family. When he completed his studies at the hotel school, Sang-Hoon started working at several different catering companies, wine bars, and restaurants. During this period he also discovered his passion for wine. Then in 1997, he opened his first restaurant, L’air du temps. In his restaurant, Sang Hoon combines local ingredients, many of which he grows himself, with innovative culinary technology. His kitchen is a combination of classic, Belgian, and Korean cuisine while wine also plays an important role in his restaurant. He values classical culinary knowledge and believes that chefs need to understand why ingredients need to be prepared in a certain way. Once you have mastered the basic skills and knowledge, you can start to experiment with modern techniques. Sang-Hoon created a list for himself in which he describes the different preparation methods for each ingredient from experiences which he has collected over the years. This has allowed him to develop his cooking style to what it has become today.

‘I am a Korean-born Belgian man, and a citizen of the world.’

Creation by Sang-Hoon Degeimbre, L’air du temps**, Éghezée, Belgium.

Serves 4

Purple duck

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Ingredients

50

g

red cabbage/red onions

30

g

sushi-su

2

g

salt

10

 

red onions

150

g

water

25

g

salt

50

g

sugar

100

g

white vinegar

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tapioca

 

 

red cabbage juice

500

g

acidic red onion juice

5

g

agar agar

250

g

chopped red onions

500

g

red wine

1200

g

chicken stock

500

g

red cabbage juice

70

g

sushi-su

120

g

butter

 

 

duck breasts

 

 

salt

200

g

red cabbage jus

30

g

sushi-su

10

g

white vinegar

2.4

g

agar agar

100

g

egg white

330

g

seed oil

50

g

red cabbage jus

50

g

sushi-su

5

g

salt

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100

g

hoisin sauce

50

g

sushi-su

50

g

water

3

g

agar agar

Preparation method: duck breast
  • Salt the duck breasts on the skin side.
  • Place on the griddle to colour the skin and meat.
  • Cool to 3°C, pull vacuum, and cook for 1.5 hours at 56°C.
  • Leave to cool.
  • Place on the griddle skin side down and bring back to the right temperature in the oven. 
Preparation method: red cabbage mayonnaise
  • Blend all the ingredients together.
Preparation method: hoisin balls
  • Combine all the ingredients.
  • Bring to the boil.
  • Using a syringe, drip the liquid drop by drop into the nitrogen or cold oil.
Preparation method: red cabbage jelly
  • Combine all the ingredients.
  • Blend and leave to rest for a few hours in the fridge.
  • Bring the mixture to the boil and pour into a mould.
Preparation method: diced red cabbage and red onions
  • Chop the cabbage/onion.
  • Mix well with the sushi-su and salt.
Preparation method: pickled red onions
  • Peel and quarter the onions.
  • Combine with the remaining ingredients.
  • Cook covered over a low heat for two to three hours
Preparation method: red cabbage tapioca soufflé
  • Cook the tapioca in water for twelve minutes.
  • Drain, rinse, and add the red cabbage juice (one and a half times the volume of the tapioca)
  • Finish cooking and spread on a Silpat mat.
  • Leave to dry in the oven at 65°C.
  • Soufflé in the oil at 180°C.
  • Salt lightly.
Preparation method: red onion jelly
  • Mix the agar agar with the juice.
  • Allow to set a few hours in the fridge.
  • Bring to a boil and pour into a mould.
  • Leave to set in fridge then blend, strain, and keep in a cruet.
Preparation method: red cabbage sauce
  • Reduce the red onions with the red wine until no liquid remains.
  • Fill up to 3/4 with the chicken stock and red cabbage juice.
  • At the last moment add the sushi-su and whisk in the butter.

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