DUCK ASPIC WITH CAVIAR AND SOUR CREAM

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DUCK ASPIC WITH CAVIAR AND SOUR CREAM

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Ingredients

Adjust Servings:
5 sheets gelatine
1 cup cold water
2 duck carcasses
2 tablespoons Oil
1 carrot
50 grams celery root
1/2 Onion
10 Peppercorns
1 pinch sea salt
10 star anise
2 litres poultry stock
100 grams sour cream
50 grams caviar
12 chervil leaves
Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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  1. Pre-soak gelatin in cold water.
  2. Finely chop carcasses and brown in oil. Cut vegetables into small pieces, add to carcasses and continue to brown.
  3. Sauté onion in a skillet. Then add to carcass mixture together with peppercorns, sea salt and star anise.
  4. Top off with fish stock and simmer for 2 hours.
  5. Strain stock and blend with pre-soaked gelatin.

To Finish:

  1. Pour gelatin mixture into deep plates and refrigerate. Spoon sour cream into a pastry bag and pipe a diamond shape.
  2. Fill diamond shapes with sour cream and caviar.
  3. Garnish with chervil leaves.

Heinz Winkler

Born on 17th July 1949 in Brixen, South Tyrol in Italy, Heinz Winkler started in 1963 his apprenticeship and found his passion for cooking.

From 1973 to 1977 he perfected his culinary knowledge and ability as Chef de Cuisine in renowned Hotels and Restaurants in France, Germany and in Switzerland (Kulm Hotel St. Moritz, Schlosshotel Pontresina, Hotel Bad Schachen)

On the way towards the “Stars”

He was fascinated by the “Nouvelle Cuisine” and joined in 1978 the team of the internationally famous Paul Bocuse. After working together with Eckart Witzigmann he took over the Restaurant Tantris in Munich as chef and in 1981 – he was just 31 years old – he was honoured with the third Michelin star. Two Michelin stars he achieved as the manager of the Tristan Restaurant on the Isle of Mallorca.

The “Residenz Heinz Winkler“

It was in 1991 he made his life’s dream come true and fulfilled his personal vision, creating his own hotel and restaurant in Aschau in the beautiful Upper Bavaria. And Heinz Winkler’s “Cuisine Vital“ became a true magnet for guests and celebrities from all over the world.

The Restaurant “Jerobeam” was named several times as the best Restaurant in Moscow under the aegis of Heinz Winkler and the Restaurant “Las Dunas” in Spain achieved one Michelin star, supported by Heinz Winkler.

In 2011 he celebrated brilliantly the 20th anniversary of the “Residenz Heinz Winkler” and in 2013 he was celebrating 50 years of Heinz Winkler’s art of cooking.

Awards of Heinz Winkler

Annual honorings

Guide Michelin: 21 times three Michelin stars

Gault Millau: 3 times 19,5 points and 18 times 19 points

Varta Guide: 15 times 3 toques

Feinschmecker Magazine: 14times 5 suns

Aral Schlemmeratlas: 1 times 5 cooking spoons

American Academy of Hospitality Sciences: 16 times “Five Star Diamond Award” for Heinz Winkler and the Hotel Residenz Heinz Winkler

Additional honorings

Federal Cross of Merit on the blue cord

“Grand Prix del Arte de la Cocina” by
“L’ Académie Internationale de la Gastronomie”

Cultural award of the European Economy “Restaurateur of the year” by the Gault Millau guide “Commissaire Général” of Eurotoques
Honorary member in the “Chef of the Chefs” club Gold medal for “Europa à Tavola” in Italy

Federal cross of merit

Heinz Winkler is the first chef in Germany to be awarded the Federal Cross of Merit.

Reasons for the award:

Star chef Heinz Winkler revived a formerly distinguished tavern from the 14th century and earned the establishment international reputation. At only 31 years of age, Winkler received a gastronomical degree of nobility. At that time he became the youngest chef of all times, to be awarded the Guide Michelin’s three stars.

He has set an example for the youth as he has elevated the professional image of the chef through his top performance, economic independence, entrepreneurial vision, and personal risk-taking. He has helped cooking to become an art form and a part of cultural heritage, and has built a bridge to the local cultural tradition. He has also created a culinary regionAll in all, Heinz Winkler has decisively contributed to the worldwide reputation of German gastronomy. He has taught at numerous international cooking schools, e.g., in Italy, Spain, Japan, USA, Hong Kong, and Thailand.

Cookbooks

“Die Klassiker der Cuisine Vitale” – 24,90 Euro
ISBN 3-8652-8228-8, bound edition – Neuer Umschau Buchverlag

“Heinz Winklers Heilpflanzen für Geniesser” – 29,90 Euro ISBN 3-8304-2109-5, Haug Verlag

“Highlights der Kochkunst” – 29,80 Euro published by Collection Rolf Heyne, 5th edition, 2001

“Frühstück” – 13,- Euro published by Siemens GmbH

”Glücksmenu” – 15,50 Euro
ISBN 3-431-03600-7 Ehrenwirth Verlag

Heinz Winkler cooked for many famous celebrities such as

Former German Chancellor Helmuth Kohl Former German President Walter Scheel

Fiat-Chef Gianni Agnelli

Larry Hagman

Brooke Shields

Reinhold Messner

Jean Paul Belmondo

Dietlinde Turban und Lorin Maazel

Pia Zadora

John D. Rockefeller

Riccardo Muti

Milla Jovovich

Christoph Walz

Mario Adorf

Bernd Eichinger

Franz Beckenbauer

Her Royal Highness Queen Silvia of Sweden

His Royal Highness King Carl Gustav of Sweden

His Royal Highness King Juan Carlos of Spain

President of the United States George Bush

President of Russia Wladimir Putin

 

Star Hotel RESIDENZ HEINZ WINKLER

A festive venue for the art of living

When Heinz Winkler opened his RESIDENZ in the Bavarian town of Aschau in 1991, he was motivated by the dream of an ideal combination of lifestyle and well-being, culture and exclusive food. The former chef of the restaurant Tantris, decorated with three stars, renovated the traditional Hotel Post with a lot of grace and style, and thus created a place which turns this dream into reality for his guests. With this in mind, the host does not only manage the restaurant, which was honoured with three stars by the Guide Michelin for the 21st time in 2007 and became a new pilgrimage site for gourmets, but also the hotel with its 32 rooms and suites, and its unique ambiance.

A lot of what confers the RESIDENZ its flair of luxury cannot be bought with money: the picturesque scenery between the lake Chiemsee and the Chiemgau mountains, beneath the Kampenwand rocks, about 30 minutes by car from Salzburg and Munich. The RESIDENZ is tucked in a four- season vacation paradise: sailing on the Chiemsee, skiing on the Kampenwand or Steinplatte mountains, golf and tennis in idyllic sceneries, the Salzburg Festival and the Herrenchiemsee royal palace. And right in the middle of it: the amenities of the RESIDENZ and the pleasures of one of the best cuisines worldwide.

Luxury and charm

The RESIDENZ HEINZ WINKLER was formerly called “Hotel Post”. The building’s history dates back to 1405; it had supra-local significance as a post station. Celebrity chef Heinz Winkler purchased the late medieval building in 1989 and re-modeled it into a modern, but tradition-conscious residence. Two thirds of the 32 comfortable double rooms and suites are luxurious apartments in maisonette style. The Residenz Vital Resort offers a variety of wellness programs, a laconium with steam bath and Finnish sauna, as well as a counter current pool.

The Residenz also boasts representative rooms for high-level or casual business meetings and travel parties. “We do not pretend to offer all the luxuries of a large hotel facility. This would have disturbed Aschau’s proverbial snugness. I think we have achieved a good compromise between luxury and local charm.” In the restaurant, you will not find any trace of the overcharged and authoritative atmosphere so characteristic of a gourmet restaurant. It is bright, warm and unostentatiously friendly.

In the kitchen, the master and his team create the dishes that melt on their gourmet guest’s tongues. In the wine cellar, there is enough space for about 25,000 bottles, among which there are quite a few noble and rare Chateau wines from Latour to Lafite, some dating back as far as 1874. The exceptional wine list offers as many as 950 positions.

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