For your enjoyment…

Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!

From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…

In March 2019 – recipe by Gerasimos Kavalieris – new chef of the decorated Restaurant “Das Schick”:

Duck breast . Cocoa . Earth fruits     

Ingredients for 4 people:

4 pieces duck breast (female)
1 tbsp olive oil
1 tbsp butter
1 clove of garlic
1 sprig rosemary
sea salt

40 g cocoa beans, roasted and crushed

1 Hokkaido pumpkin, washed, seeded, cut into slices
½ tsp caraway, ground
1 orange, juice and zest
½ vanilla pod (pulp)
2 tbsp olive oil
1 sprig thyme
1 – 2 tbsp cider vinegar
salt, pepper, nutmeg grated

12 pieces chervil tuber
100 g brown butter
½ sprig rosemary
1 clove of garlic
sea salt (coarse)

8 white mushrooms, peeled
50 g brown butter
½ sprig thyme
sea salt (coarse)

100 g parsley
100 g sunflower oil
salt

50 g pearl onions, peeled
1 tbsp sugar
1 tsp cider vinegar
2 juniper berries
100 g vegetable stock

Preparation

Clean the duck breast, cut the skin, fry with olive oil on the skin side for 3 minutes, turn around and fry for another minute. Cook at 170°C for 7 minutes. Leave to rest for 10 minutes and then moisten in a pan with butter, garlic and rosemary, finish with sea salt.

Marinate the slices of Hokkaido pumpkin with all the above ingredients and cook at 220°C for 12 minutes. Put the most beautiful pieces aside (3 – 4 pieces per portion), mix the remaining pumpkin into a fine puree. Season the puree with sea salt, pepper and nutmeg.

Cook the chervil bulb in brown butter with rosemary and garlic for 15 minutes at 85°C or until the bulbs are soft. Season to taste with sea salt.

Cook the mushrooms in brown butter, adding the thyme sprig for flavouring, until soft, season to taste with sea salt.

Mix parsley with sunflower oil at 50°C, pass through a cloth, season with salt.

Bring pearl onions to the boil once with the ingredients mentioned and put aside (onions should cool in the liquid).

Arrange all components decoratively, finish with cocoa beans and duck/poultry jus – see photo.

Have fun cooking and enjoy your meal!