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Duck leg with black beer and cranberry sauce with potato puree
Duck leg with black beer and cranberry sauce with potato puree

16. 3. 2020 Duck leg with black beer and cranberry sauce with potato puree

Duck leg with black beer and cranberry sauce with potato puree

Cooking with

Wheelbarrow Vyhne

Restaurant: Wheelbarrow Vyhne
WWW: www.kolkarenvyhne.sk/
Address:

The fact that Vyhne is a village with a rich brewing and spa history is widely known. However, not many people know that Vyhne was also famous for its bowling alleys in the interwar period. Bowling gained popularity not only among the locals but also among tourists from the surrounding area. And since after a good game it was necessary to refresh oneself, the local sportsmen built a bowling alley connected with a restaurant where they could enjoy good food and local beer on tap. The bowling alley restaurant has survived to this day, with minor interruptions, and offers traditional food and local beer specials in addition to the sporting activities. Beer, as an essential part of Vyhní's history, is also closely linked to the cuisine of the restaurant itself and is part of many of the chef's recipes. Join us today for a recipe for delicious duck leg confit in black beer sauce.

Raw materials

  • duck legs
  • salt
  • cumin
  • duck / goose fat
  • thyme
  • sterilised onions
  • dried cranberries
  • butter
  • black beer
  • broth
  • cranberry jam
  • potatoes
  • milk
  • butter

How to do it

1

Duck legs

Clean, wash and dry the duck legs. Season with salt and add whole caraway seeds and a sprig of thyme. Place the legs in a deeper roasting tin and pour over the duck fat (or you can use goose fat, which is more readily available) so that they are covered. Roast the legs for about 12 hours at 80 degrees. Remove the thighs from the fat and roast in the oven at 190 degrees for 3-4 minutes to get a golden and crispy crust before serving.

2

Sauce

Prepare the sauce from sterilized onions, which are chopped and sautéed in butter with dried cranberries. Pour in black beer and add a little duck stock (if you don't have any, use hen stock or demi-glace base sauce), a few thyme leaves and let it boil for approx. half to a third. Add cranberry jam to taste and a knob of well-chilled butter to thicken the sauce.

3

Puree

Boil the potatoes in salted water, drain the water, add butter and manually mash. Season to taste with salt, add hot milk and beat to a smooth puree.

Duck leg with black beer and cranberry sauce with potato puree

Products used

Stainless steel soup ladle

Stainless steel soup ladle

10.68 €
Detail
Table fork - Delta

Table fork - Delta

3.38 €
Detail
Monoblock table knife - Delta

Monoblock table knife - Delta

5.12 €
Detail
Duck leg with black beer and cranberry sauce with potato puree
BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

A little piece of Switzerland hidden in central Slovakia. This is what you could call the Salamandra Resort in Hodrus-Hamry. Above the hotel stretches a ski slope and right in front of it lies the Hornohodrušský tajch. Those who want to combine silence, the charm of greenery for walks and swimming in the open air will certainly find the right atmosphere here. We, however, came to hunt for a new secret recipe from master chef Robert Hudak. In his own words, Robo is living the American dream. He started out in the kitchen on a cruise ship and fortune has been with him from the start. He befriended a Slovakian chef, and he and his colleagues mentored, taught and perfected his cooking. After a few years as a chef, he was already running his own kitchen on the ship. He finished his world cruise after 4 years and anchored alongside Executive Chef Martin Korbelic in the kitchen of Salamadra Resort. When cooking, he enjoys learning and perfecting new gastronomy, but always comes back to simplicity, beauty and good tasting food. He revealed to us the recipe for the most requested dish for an evening beer - Beef Tenderloin Tartare with Roasted Garlic Puree.
BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

Cooking with

Robert Hudak

Restaurant: Salamandra Resort
WWW: www.salamandra.sk/
Address:

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