For this seasonal recipe, we looked at the flavor profile of gooseberries (physalis) as a starting point. These fruits share herbal, green notes (like that of a cooked potato) in common with pumpkins and also cashews, as well as some surprising roasted popcorn-like characteristics. Duck and gooseberries both possess fruity and floral aromas, however, the roasting of the duck imparts other roasted, caramellic qualities. Meanwhile, the anise sauce shares floral, spicy clove-like notes and citrus, coriander-like aromas.
Preparation
Anise Sauce
- 20 g shallot, diced
- 1 bay leaf
- 1 sprig thyme
- 20 g cognac
- 200 g veal fonds
- salt, to taste
- powdered liquorice, to taste
In a small sauce pan, fry the shallots together with the bay leaf and thyme. Deglaze with cognac and add veal stock. Reduce until desired consistency. Pass through a sieve. Finish with butter and season. Add liquorice powder to taste.
Candied Gooseberries
- 20 gooseberries
- 100 g apple juice
- 50 g white sugar
- 0.5 star anise
Combine all of the ingredients in a large pot on low heat. Allow the mixture to candy, being careful not to let it boil. Allow the gooseberries to cool in the syrup.
Cashew Crumble
- 10 g cashews, coarsely chopped
- 1.5 g tarragon, chopped
- 0.5 lime, zest roughly grated
- salt, to taste
- pepper, to taste
Combine cashews, tarragon and lime zest in a small bowl and mix. Season with salt and pepper, to taste.
Roast Duck
- 2 duck fillets
- a knob of butter
- salt, to taste
- fresh pepper, to taste
- pumpkin purée, as desired
Season the fillets with salt and pepper. Melt butter in a pan and place the fillets skin-side down in a pan until golden brown. Flip to seal the other side, then cook the duck according to desired doneness in a preheated oven at 150°C.
Allow to rest for a few minutes before slicing the meat to desired thickness.
