Volker Marecek
Executive Chef
Ingredients
- 600g confit of duck legs (skin and meat finely julienne)
- 100g button mushrooms
- 2 finely chopped shallots
- 10ml olive oil
- 200ml whipped cream
- 20g finely sliced chive
- 100g foie gras
- 2 eggs
- Flour for dusting
- Breadcrumbs for coating
- 75g Italian parsley
- 45g coriander
- 25g dill
- 150g mayonnaise
- 1lime zest and juice
- 10ml chardonnay vinegar
methods
1. Chop the mushrooms. Place olive oil in a frying pan with the mushrooms and shallots until golden brown. Season generously and add the cream. Cook for 2-3 minutes, pour into a bowl, and set aside.
2. Add the shredded duck and the julienne of the skin, chive, and foie gras to the mushroom mix. Adjust the seasoning and place it in the fridge covered.
3. Roll the mixture, freeze, and flour, egg, and breadcrumb the duck.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
