Ingredients
Duck Liver-Cream
160 gr Duck Liver
2 Egg Yolks
60ml lukewarm milk
60ml lukewarm cream
Salt
Pepper
6ml Rice Wine
6ml Brandy
Chinese Cabbage marinated with X.O. Sauce
15 gr dried shrimps, finely chopped
¼ Chilli, chopped
15ml Thai Fishsauce
10ml dark Soyasauce
5ml Sesame-Oil
1gr. Ginger, grated
¼ Garlic, chopped
125ml Sunflower-Oil
40gr Chinese Ham, chopped brunoise Style
20gr Chinese Cabbage
Egg sauce
2 Eggs
8ml Glutinous Rice Wine
A pinch of sugar
A pinch of salt
20gr sweet potatos
50ml chicken broth
3ml Soy-Sauce
Egg sauce
200 gr Sea Salt
40 gr Brown Sugar
A pinch of fresh Oregano
2 Egg Yolks
10ml Apple-Juice
5ml Sake
10ml Coconut-Oil
Seaweed chip
140ml Water
100ml Sunflower-Oil
15gr Flour
5gr Seaweed Powder (mixed Nori-Seaweed)
Salt
Method
Duck Liver Cream
Mix all ingredients for 3 minutes at 40° in a thermomix. Fill the mass in an oven-proof dish and steam it in the oven for 5 minutes at 90°. Take the liver out of the oven and let cool down.
Chinese Cabbage marinated with X.O. Sauce
For the Marinade-Sauce: Mix all ingredients except the Chinese Cabbage. Chop the Chinese Cabbage finely in Julien cut. Marinate it with the marinade sauce and add a pinch of salt.
Egg sauce
Bake the sweet potato in the oven at 170° till they are soft. Peel them and puree them. Put aside. Leave the 2 eggs to brew for about 25min at 70°. Peel them and mix the 2 yolks with the rice wine, the sugar, the salt, the sweet potato puree, the chicken broth and the soy-sauce. Pass the sauce through a sieve. Before arranging on the plate, heat very gently so that you get a creamy sauce. But caution, take care that you do not heat the sauce too much otherwise you will get some scrambled eggs 😉
Egg sauce
Mix salt, sugar and oegano in a bowl, make a well in the middle and put the 2 egg yolks in it. Cover the bowl with a lid and let it rest for about 8 hours in the fridge. Through this technique, the yolk gets hard on the outside and has a gel-like consistence on the inside. Clean the yolks carefully with water. For the marinade, mix the apple-juice, the sake and the coconut-Oil. Marinate the yolks with it.
Seaweed chip
Mix all ingredients and pour the batter thinly in frying pan and bake the chip. Turn after about 1 minute and remove the chip carefully with tweezers. Let cool down on a clean paper towel.
To serve
Open one egg with an egg-opener. Remove the yolk and the egg-white and cook the eggshell for about 5min in boiling water. Let it cool down and remove the skin that is inside the eggshell. Fill the eggshell with the soft egg-core, add the about 1/4 of duck-liver cream. Add some beet root powder for decoration and pour 1/2 tablespoon of the egg-sauce on top of it. Place 1 tablespoon of the Chinese Cabbage on a plate. Put 1/2 tablespoon of the egg-sauce next to it. Place the filled eggshell onto the Chinese Cabbage. Break the seaweed chip into four pieces and garnish the egg with it.
Find out more about Weyringer Restaurant Wallersee here | www.weyringer-wallersee.at