Duck Breast with Lebkuchen Spice Grape-Chestnut Sauce and Marrow Towers

Duck Breast with Lebkuchen Spice Grape-Chestnut Sauce and Marrow Towers

Serves 6

Method

Preheat the oven to 180 °C CircoTherm® convection. Using a knife, score the duck breasts crosswise on the fatty sides. Stir thelebkuchen spice into the molasses. Place an oven rack on a bakingsheet and arrange the duck breasts on top with the fatty sides up. Brush Molasses onto the fatty sides, season with pepper and coriander and refrigerate.

Grease the wells of a 6-muffin tin with 1 tablespoon olive oil. Cutthe marrow into quarters, remove the seeds and peel. Slice theflesh (there should be about 400 g) finely using a vegetable slicer.

In a bowl, mix together the marrow slices and the remaining ingredients. Season with black pepper. Fill the muffin tin with this mixture. Place the marrow towers on a rack on shelf level 1. Place the baking sheet with duck breasts on shelf level 3.

Cook together for 20 minutes at high steam intensity. In the meantime, briefly braise the finely chopped shallot in a saucepan with olive oil. Add the vegetable stock and simmer for 5 minutes.

Add the Chestnuts, pomegranate molasses, saffron and butter. Cut the grapes in half and add. Briefly bring the sauce to a boil. Season to taste with salt and a little pepper.

Shut off the added steam and set the large grill to 250°C. Broil the duck breasts for about 4 minutes until the skin becomes crisp. Season the duck breasts with salt, let stand briefly and then slice.

Reverse the marrow towers out of the tin, arrange on pre-warmed plates and garnish with barberries, sesame seeds and chili flakes. Serve the sliced duck breast with the sauce.

Ingredients

FOR THE DUCK BREAST
3 duck breasts (about 380 g each)
5 tablespoons pomegranate
molasses (available in Asian
markets)
2 teaspoons lebkuchen spice
Freshly ground black pepper
and coriander seed
Salt

FOR THE MARROW TOWERS
1 small orange marrow
(about 700 g)
5 tablespoons olive oil
1 tablespoon honey
1 heaping teaspoon cumin
2 teaspoons sesame seeds
¼ teaspoon sumac
(available in Asian markets)
½ teaspoon fresh thyme leaves
Grated peel from 1 organic lemon
About ½ teaspoon salt
Freshly ground black pepper

FOR THE GRAPE-CHESTNUT SAUCE
1 tablespoon olive oil
1 finely chopped shallot
150 ml vegetable stock
125 g cooked, vacuumpacked
chestnuts
1–2 tablespoons
pomegranate molasses
1 small jar saffron threads (0.1 g)
1 tablespoon butter
125 g seedless green grapes
Salt and freshly
ground black pepper
PLUS
1 6-muffin tin
1 tablespoon barberries, a few
chili flakes, sesame seeds and
thyme leaves for garnish