Duck breast with king oyster mushrooms
The duck breast with king oyster mushrooms and apple-romaine salad comes from Michelin-starred chef Simon Schlachter. He cooks at the Pavo restaurant, which belongs to the Burghotel Falkenstein in the Allgäu region.
- 2 Entenbrust (zB Barbarie)
- 1 apple
- 2 Romana-Salatherzen
- 100g pancetta, cut into thin strips
- 100 g king oyster mushrooms (cleaned)
- Salt
- freshly ground black pepper
- Juice and grated zest of 1 organic lime
- 35 g brown sugar
- 30 g white wine vinegar
- 250 ml apple juice
- ¼ vanilla bean
- 1.5 tsp cornstarch (mixed with a little water)
- 20 ml hazelnut oil
- 30 g salted peanuts
- 30 g Butter
- Garnish with parsley tips and, if desired, daisy leaves.
- Wash the duck breast, dry it, and remove any tendons and membranes. Score the skin in a diamond pattern, then season with salt and pepper.
- Preheat the oven to 100–120 degrees Celsius (conventional oven setting). In a hot pan, sear the duck breasts skin-side down without any added fat. After about 5 minutes, turn them over and cook for another 2 minutes. Transfer the pan to the oven and cook for 20 minutes, or until the internal temperature reaches 60 degrees Celsius.
- For the apple vinaigrette, cut the apple into fine cubes, mix with lime juice and zest, and let it rest.
- Caramelize brown sugar in a saucepan, deglaze with apple juice. Add vinegar and vanilla bean and simmer for about 5 minutes. Thicken with a little cornstarch. Add diced apple and hazelnut oil, bring to a boil once, and let cool. Season with salt.
- Quarter the romaine lettuce hearts and marinate thoroughly in the cooled apple vinaigrette. Then roughly chop the salted peanuts and sprinkle them over the lettuce.
- Fry the pancetta strips in a pan until crispy and transfer them to a paper towel to drain. In the same hot pan, fry the cleaned king oyster mushrooms in butter until golden brown, and season with salt and pepper.
- Halve the duck breasts and arrange them skin-side up next to two quarters of lettuce and king oyster mushrooms. Drizzle with vinaigrette, skewer pieces of pancetta, and garnish with parsley and daisy leaves.
Concept: Fine dining with sharing dishes at the boutique hotel Blaue Burg. Young chef Simon Schlachter aims to emphasize the shared culinary experience, with everyone starting together at 6 pm. Cuisine: After years of training in various top kitchens (apprenticeship at the Königshof in Munich, stints at the Dolder Grand, Ophelia in Konstanz, and with Andreas Caminada in Switzerland), Simon Schlachter realizes his very personal vision of haute cuisine – a culinary world tour: Appetizer plates include langoustine with fennel, mango, and saffron; veal with Jerusalem artichoke, horseradish, and mushroom; rösti with spinach, truffle, and quail egg; and bao bun with pulled pork and BBQ sauce. For the main course, he combines, for example, beef, onion, and Béarnaise sauce. Wine: The wine pairings are also internationally inspired, with the non-alcoholic option being homemade. Atmosphere: The large, round tables underscore the sharing concept. The deep blue cushions are wonderfully comfortable. Conclusion: An innovative culinary journey with a very personal style.
