> Korean Fermented Foods > Korean Kimchi & Le Cordon Bleu
Korean Kimchi & Le Cordon Bleu
  • 2 duck legs, 100g coarse salt, 5 cloves garlic, unpeeled and crushed, 1 sprig thyme, 500g egg goose (or duck) fat

    Garnish 250g fava (broad) beans, shelled, 500g carrots, 50 ml olive oil, 100g beachu kimchi, finely sliced, 50g hazelnuts

    Jelly : Duck carcass, 50 ml olive oil, 4 shallots, roughly chopped 4 cloves garlic, unpeeled and crushed, 50 ml white wine, 700 ml water, Salt, 2 1/2 leaves gelatin (5g)

    Sauce : 3 tomatoes, peeled and seeded, 1 tablespoon tomato paste, 50g baechu kimchi, 1/2 bunch of chives, finely chopped

    1,2 Marinate the duck legs in the coarse salt with the unpeeled, crushed garlic and the sprigof thyme for 20 minutes. Rinse under cold running water and pat dry using paper towels.

    3 Put the marinated duck legs in a medium sized saute pan and cover with the goose (or duck) fat. Cook slowly over low heat for approximately 1 1/2 hours. Allow to cool at room temperature for about 30 minutes. Remove the duck legs from the cooking fat while still warm and transfer to a wire rack to drain. Take the flesh off the bones, and finely slice it. Set aside.

    4,5 Garnish : Blanch the fava (broad) beans for 10 seconds in boiling water and refresh in iced water. Remove the skins from the beans. Set aside. Peel and cut the carrots into small cubes. Heat the olive oil in a medium-sized saute pan over low heat, add the carrots, cover and sweat for 3 minutes. Add the kimchi and cook for 2 minutes. Add the reserved fava (broad) beans and cook for 2 minutes. Be careful to control the temperature during cooking. Drain and cool quickly to conserve the original color of the vegetables. Chop the hazelnuts and set aside.

    6,7,8 Jelly : Chop the duck carcass into small pieces. Heat the olive oil in a saute pan; add the piece and color. Add the chopped garlic and cook for a few minutes. Discard the cooking fat, deglaze the pan with the white wine and reduce. When the wine has completely reduced, add the water, a little salt and simmer slowly for 45 minutes to clarify. Do not allow to boil. Soften the gel tin in ice water. Strain the bouilon through a fine cloth and add the softened gelatin. Set aside. It is important to have a yield of 700ml of liquid. If the bouilon has cooked too quickly, add water to obtain this yield.

    9 Sauce : Put the peeled and seeded tomatoes into the bowl of a food processor, add the tomato paste, the kimchi and 4 tablespoons of jelly. Process until smooth. Set aside.

    10,11 Carefully combine the finely sliced duck meat, the garnish of carrot, fava (board) beans and kimchi plus the reserved hazelnuts. Divide the mixture equally between 6 small bowls, pouring the warm jelly into each one. Transfer to the refrigerator for about 1 hour or until firm.

    12 To serve : Pour the sauce onto the surface of each jelly and spronkle with chopped chives. Serve chilled.