iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Wild Duck / Wild Apples / Apple Jelly / Apple-Calvados Espuma

Wild Duck / Wild Apples / Apple Jelly / Apple-Calvados Espuma
  • 130 g sugar
  • 170 ml lemon juice
  • 100 ml white wine
  • 2 × vanilla bean(s)
  • 2 g star anise
  • 1 g cardamom
  • 280 ml apple juice
  • 10 g cinnamon sticks
  • 15 g lemon thyme
  • 3 g gellan gum
  • 400 g wild duck breast
  • 10 g mugwort
  • 5 × crab apples
  • 100 ml Calvados
  • 5 × kubeben pepper corns, crushed
  • 80 g Basic Textur

Ingredients

  • 130 g sugar
  • 170 ml lemon juice
  • 100 ml white wine
  • 2 × vanilla bean(s)
  • 2 g star anise
  • 1 g cardamom
  • 280 ml apple juice
  • 10 g cinnamon sticks
  • 15 g lemon thyme
  • 3 g gellan gum
  • 400 g wild duck breast
  • 10 g mugwort
  • 5 × crab apples
  • 100 ml Calvados
  • 5 × kubeben pepper corns, crushed
  • 80 g Basic Textur
Add to shopping list

Preparation:

Wild Duck:

Vacuum-seal the wild duck breast in a bag together with the mugwort and 10 g of lemon thyme, and cook sous-vide in a water bath at 56 °C (130 °F) for 30 minutes. Then remove from the vacuum bag and briefly fry skin down until crispy.

Wild Apples:

Peel 2 x apples and remove the core, marinate in 50 ml lemon juice and place in a vacuum bag. Make a stock from the white wine, sugar, cinnamon stick, star anis, cardamom and 1 x vanilla bean, leave to cool, then pour into the vacuum bag with the apples. Vacuum-seal, and cook sous-vide in a water bath at 62 °C (145 °F) for 30 minutes. Plunge into ice cold water.

Apple Jelly:

Bring 200 ml of apple juice with 5 g of lemon thyme and Kubeben pepper to a boil, leave to simmer for 10 minutes, then strain, mix in the gellan gum, bring to a boil and add 20 ml Calvados to taste. Place the jelly in a mold and leave to cool. Cut into small, equal-sized cubes before serving.

Apple-Calvados Espuma:

Soak the gelatin in cold water. Peel 3 x apples, remove the cores, cut into small pieces, and puree in a blender with 120 ml of the lemon juice and 80 ml of Calvados until smooth. Mix together the apple puree (about 50 g/1.8 oz), 1 x vanilla bean, 100 g of sugar, and yogurt. Squeeze out the gelatin, place in a pan with the apple juice, and dissolve over a low heat. Mix 3 tablespoons of the apple and yogurt mixture into the warm gelatin. Then mix in the rest of the apple and yogurt mixture. Pass through the iSi funnel & sieve directly into a 0.5 L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Share

Share this page