- #Calcium Lactate Bath#
- 20g Special Ingredients Calcium Lactate
- 1 Litre Water, Blend And Allow To Settle
- #Crispy Pink Duck#
- Duck Brest
- #Five Spice Carrot Spheres#
- 250ml Carrot Juice
- 30g Caster Sugar
- 5g Five Spice
- 1.8g Special Ingredients Sodium Alginate
- 0.7g Special Ingredients Sodium Citrate
- #Garlic Noodles#
- 1 Sheet Of Rice Noodles
- 2 Cloves Of Garlic Roasted And Pureed
- #Ginger And Pineapple Foam#
- 200ml Pineapple Juice
- 1 large Piece Of Ginger
- 100ml Boiling water
- 50g Sugar
- 15g Salt
- 4g Special Ingredients Lecithin
- #Soy Emulsion#
- 80ml dark soy sauce
- 0.2g Special Xanthan Gum
Crispy Pink Duck, Garlic Noodles, Five Spice Carrot Spheres, Peppers, Soy Emulsion, Ginger And Pineapple Foam Using Special Ingredients Calcium Lactate, Sodium Alginate, Sodium Citrate, Lecithin And Xanthan Gum - @maisie_munchies
Crispy Pink Duck, Garlic Noodles, Five Spice Carrot Spheres, Peppers, Soy Emulsion, Ginger And Pineapple Foam Using Special Ingredients Calcium Lactate, Sodium Alginate, Sodium Citrate, Lecithin And Xanthan Gum - @maisie_munchies
Recipe Created By: Maisie Campbell @maisies_munchies
Ingredients
Method
1) Make Calcium Lactate Bath and allow to settle.
2) Peel and chop ginger and add to pineapple juice, add sugar and salt then boiling water and cover container and allow to infuse, reheat over hot pan of water occasionally.
3)Add the duck to a hot dry pan skin side down until crispy then turn and cook for a further 2 minutes before transferring to an oven at 180°C for 15 minutes (depending on weight of breast.) Allow to rest after cooking and before carving)
4) Roast and puree two cloves of garlic. Cook rice noodles in lightly salted water then combine with pureed garlic.
5) Combine all ingredients for the Five Spice Carrot Spheres and blitz well then pass to remove any air and using a pipette or syringe drop small droplets into the Calcium Lactate bath allowing to Spherify for 30 seconds before removing and rinsing with molecular spoon.
6) Blend the Dark Soy Sauce with Xantham Gum.
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