Quinoa charlotte, pouch egg, dried duck breast
INGREDIENTS serve 8:
3 whole dried duck breasts
200 g quinoa
8 large eggs
2 tablespoons white vinegar
75 g carrots cut into 1 cm cubes
75 g chopped onions
50 g celery stalks cut into 1 cm cubes
80 g button mushrooms cut into 1 cm cubes
½ teaspoon green curry
½ teaspoon golden curry
5 saffron pistils
1 pinch saffron powder
Zest of 2 oranges
5 sage leaves
2 egg yolks
1dl olive oil
1.5 dl dry white wine
½ litre chicken broth
8 circles 6/7 cm in diameter and 4 cm high
1 sheet of parchment paper
Sweat all cut vegetables in 1 tablespoon of olive oïl.
Add spices, quinoa, sage and orange zest.
Moisten with chicken broth, cook over a medium heat, stirring constantly.
Quinoa grains are cooked when they have burst.
Add the white wine and bring to a boil for 1 minute and strain through a sieve.
Mix the stock with the egg yolks and the remaining olive oil.
Mix with quinoa. Add the orange zest and sage. Check the seasoning. Place in the fridge to chill.
Line the inside of the 8 circles with parchment paper strips. Allow for 2 x the perimeter to be sure.
Then layer the slices of dried duck breast, overlapping them slightly (as for a charlotte).
Then fill them with the quinoa mixture.
In a saucepan, boil the water and white vinegar.
When simmering, pour in the eggs one by one and cook for 2/3 min.
Cool them in ice water.
Drain them, arrange them gently on the mini charlottes.
Carefully remove the circles and paper strips.