Loin of duck, served with iodised complements; crumbles and shavings of summer truffle, by Andoni Luis Aduriz

11 July 2012
Loin of duck, served with iodised complements; crumbles and shavings of summer truffle, by Andoni Luis Aduriz

(Serves four)

For the duck stock 500g chickpeas
2.5kg duck carcasses
10ml extra virgin olive oil
1.25 litres water
250g onion
2 cloves garlic

For the duck tenderloin 2 duck carcasses
4g transglutaminase powder

For the iodised garnish 2 small branches pepper dulse (Osmundea pinnatifida)

For the truffle 50g black truffle (Tuber melanosporum)

To finish Extra virgin olive oil
16 blueweed flowers (Echium vulgare)

To prepare the duck stock, soak the chickpeas for 24 hours. Clean the carcasses and remove the guts. Cut the carcasses into small pieces using scissors. Place the pieces on a baking sheet, add some olive oil and put them in the oven at 160°C for 45 minutes, until they turn a golden colour.

Put the carcasses and the drained chickpeas into a pot along with the water, onion and garlic. Put the pot over heat. When it breaks into a boil, bring down to a simmer and leave to reduce for 4 hours until the stock acquires a thick, sticky texture.

Remove the tenderloins from the carcasses with a sharp knife. Remove the nerve that crosses the tenderloins by pulling it and cutting it little by little on a chopping board. Spread the loins on top of a chopping board and sprinkle with the transglutaminase powder using a tea strainer.

Place the loins four at a time on square sections of greaseproof paper and roll them in order to make long duck rolls. Put them in a vacuum bag and seal them applying maximum pressure. Refrigerate for at least 12 hours before use.

For the garnish, wash the pepper dulse in plenty of water and remove the parts closest to the stalk. Their flavour will be quite iodised. Cut off and set aside the most attractive branches.

To prepare the truffle, brush it to remove all impurities and any remaining soil. Set aside between two slightly damp cloths.

For service, place the duck tenderloins on a baking sheet and coat them with olive oil. Sear them on a hot grill (griddle) and add the table salt. Leave them to stand in a hot cupboard at 45°C for 15 minutes. Next, heat them in a salamander grill (broiler) at 150°C.

Trace a line with the duck stock on a flat plate and place a duck tenderloin over it. Shave off slices with a truffle mandolin. Arrange the summer truffle shavings, pepper dulse and blueweed flowers naturally around the tenderloin.

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