Wild duck pho with wonton made from confit wild duck leg
Recipe by Viktoria Fuchs
- 2 large onions
- 1/2 bulb of garlic
- 150 g ginger
- 2 carrots
- 1 celeriac
- 2 Wild tent carcasses
- 1 leek
- 10 stalks of lemongrass
- 2 Galangal tuber
- 2 Wild Tent Cologne
- 2 bay leaves
- 2 star anise
- 1/2 cinnamon stick
- 10 white peppercorns
- 1 carnation
- Salt
- Juice of 2 limes
- The Chili Flock
- fish sauce
- 16 stalks of coriander
- 8 sprigs of mint
- Chili oil
- 8 Shitakepilze
- Sunflower oil for frying
- 2 sprigs of mint
- 4 coriander stalks
- possibly fish sauce or soy sauce
- 8 wonton wrappers
- 1 egg white
- Salt
- 125g Mini-Plus
- 250 g sugar snap peas
- 2 bunches of Pak Choi
- 200 g Edamame
- 200g udon noodles
- Salt
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Halve the onions, garlic, and ginger (with the peel on). Wash the vegetables. Cut the carrots diagonally, chop the celery into large chunks, and roast everything cut-side down in a cast-iron skillet without oil.
- Roast the wild duck carcasses in the oven on a baking sheet at 180 degrees for 30 minutes.
- Slice the leek into rings and wash it. Finely chop the lemongrass and galangal. Place the roasted vegetables, roasted carcasses, legs, leek, and spices (lemongrass, galangal, bay leaf, star anise, cinnamon, peppercorns, cloves, and salt) in a large pot and cover with cold water. Slowly heat the broth and simmer for at least 4 hours.
- Once the cooking time is complete, remove the drumsticks from the broth, remove the meat from the bone, and chop it finely. Remove two carrot pieces, one piece of celery, ginger, and galangal from the broth and chop them finely as well.
- Strain the cooked broth through a fine sieve or cloth. Then season the broth to taste with lime juice, chili flakes, fish sauce, and 8 coriander sprigs. Finally, strain it again through a fine sieve or cloth.
- For the wonton filling, finely chop the shiitake mushrooms (removing the stems) and sauté them in a pan with a little sunflower oil. Finely chop 2 sprigs of mint and 4 sprigs of coriander and combine everything (mushroom mixture, carrots, celery, and meat) until smooth. Season with soy sauce and fish sauce to taste.
- Place the wonton wrappers on the work surface and lightly brush the edges of each with egg white. Spread about 20 g of filling onto each wrapper and fold it in half to form a half-moon shape. Cook the wontons in a small pot of salted water for 2–3 minutes until cooked through.
- Halve the baby corn and snow peas and cook them together with the bok choy and edamame in plenty of salted water until tender. Cook the udon noodles according to the package instructions. Tip: Leftover filling freezes well.
Concept: A family-run establishment with exemplary Black Forest hospitality. Three set menus (seasonal, classic, and "wildly delicious") and a large à la carte selection. Cuisine: Viki Fuchs and her team work primarily with regional products, but the head chef interprets them sometimes refreshingly unconventionally, as with the wild boar dim sum or the wild boar blood sausage with deer hearts, venison berries, and grilled octopus, and sometimes more traditionally, as with the venison loin with kohlrabi and preserved Kaiserstuhl plums. All heartily delicious. Wine: The wine list has a Baden focus, but French wines are also well represented. Atmosphere: Hearty and traditional in the best sense. Waitstaff wear traditional dress; it's simply part of the culture here. Cozy rooms, the most rustic being the "Alte Stube" (Old Room) with its wood-paneled walls and tiled stove. Conclusion: Potential to become a favorite restaurant – a mix of Black Forest warmth and impressive culinary skill.
