Description
“Ravintola Nokka” is one of Helsinki’s most popular restaurants. A classic choice is wild duck. Chef Ari Ruoho prepares it with roasted pumpkin, forest mushrooms and butter.Lightly smoked wild duck, oven roasted pumpkin and
black currant sauce.
2 Wild ducks
1l Game stock
1dl Blackcurrants
1 Onion
1 Celery stick
2dl Red wine
2tbs Red wine vinegar
Salt
Black pepper
2tbs Sugar free blackcurrant juice
200g Butter
Rosemary
Thyme
Garlic
Method:
Remove the wild duck's breast and the legs.
Cook the legs in the game stock slowly simmering for about 3 h or until the meat comes of easily of the bones.
Cut the wild duck carcass into smaller pieces and roast them in a sauteé pan.
Cut the onion and celery sticks into small cubes and caramelize them with the wild duck carcass.
Add the game stock so that it covers all the vegetables and the wild duck carcasses.
Let it simmer for 30 mins
Sieve the stock into a pot and add red wine and red wine vinegar.
Bring it to a boil and add the blackcurrants. Cook the sauce until it is reduced by half. Strain it.
Add 2tbs of blackcurrant juice and season the sauce with salt.
Smoke the wild duck breast with alder wood chips for 4 minutes.
Fry the breast skin side down in a pan with foaming butter, garlic, thyme and rosemary until the skin is golden brown and crispy. Turn the breast and fry for about 30 seconds.
Season them with salt and pepper. Put the breast in to a 140 degree Celsium oven and cook until the inside temperature is 42 celsius. Set aside until serving.
Fry the wild duck legs in butter until they are nice and crispy.
Oven roasted pumpkin:
1 pumpkin
1tbs oil
salt
Peel and cut it into pieces and season them with salt and oil. Roast the in a 200c until fully cooked (about 30-40 minutes). On top sprinkle some roasted pumpkin seeds.
Forest mushrooms and cabbage:
1 Cabbage
4dl Forest mushrooms
Cut the cabbage in to thin slices and cook in a pan with butter. Season it with salt.
Fry the mushrooms in a pan with rosemary and thyme until nicely browned and season with salt.
A seafood specialty from the Polish city of GdanskRecipe for herring tartare on Polish black bread
Ingredients
Serves two
2 herring fillets
2 slices of black bread or pumpernickel bread
2 tablesspoons of diced sour pickles
2 tablespoons of mayonnaise
2 tablespoons of diced onions
1 small...
Published 03/07/19
Simon Kaiser from the restaurant "Das Esszimmer" in Baden-Württemberg is promoting the comeback of an old breed of pig for gourmets, the Swabian Hall swine.Serves 6
Suckling Pig Loin
Ingredients:
1 loin/saddle or 2 separated cutlets/chops with the skin
of a Swabian Hall suckling pig
canola...
Published 01/11/19
The menu at the Sofie Hütte in the Val Gardena is more extensive and diverse than at the usual skiing chalet. Chef Markus Prinoth cooks bacon dumplings using typical products from the Dolomite region of South Tyrol.Makes 4 servings:
100 g Tyrolean bacon or 'Speck'
¼ onion
200 g day-old white...
Published 12/11/18