Duck leg with carrot and rye bread
Put the duck legs in a high pan with the goose fat or oil. Make sure the bolts are properly under.
Ingredients for 4 People
- goose fat or sunflower oil
- duck leg
- Marne Limburg Mustard
- (mini) carrot
- phyllo dough
- egg yolk
- horseradish
- Rye bread
Preparation method
Put the duck legs in a high pan with the goose fat or oil. Make sure the bolts are properly under. Preserve these bolts for 4 hours, take them out of the oil and let them cool. Pick the bolts completely clean. Cut them fine with a knife and season with the Marne Limburg mustard, salt and pepper. Now you can make a part of it (rilette) but that is not necessary. Warm up again. Cut the carrot into beautiful pieces and blanch it until al dente. Stew with a little butter and salt. Place a slice of phyllo dough on your cutting board. Brush this with egg yolk. Grate fine horseradish on top. Sprinkle with a little salt. Do this 2x and put on top of each other. Bake for 10 minutes at 160 degrees and break into pieces. Crumble the rye bread completely.
Serve all “dishes” on 1 plate.
