Sour cherry soup, duck breast, goat cheese – An elegant summer recipe from Bencé Molnár, chef of Arany Caviár
Ingredients (for 4 people):
400 g pitted sour cherries
10 gooseberries
1 lime peel
100 g parsley
200g oil
80g sugar
10 g only
80 g homemade elderberry syrup
40 g calamansi ecet
60 g smoked duck breast ham
80 g goat cheese
Preparation:
Put the cherries in a saucepan, cover with water, sugar, salt and sparkling water and steam for an hour, then strain and add the elderberry syrup and vinegar, mix and cool. Cut the cherries into small cubes. Mix the goat cheese with the grated lime zest, and cut the duck breast into thin slices. Blend the parsley with the oil, then strain to make green oil. Cut the gooseberries into thin rings.
Place the cherries in a serving ring, then layer the goat cheese cream, duck breast ham and gooseberries on top. Drizzle with a little vegetable oil and finally pour over the cold soup.
