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Рецепт Duck Carpaccio And Upside Down Apple And Polenta Cake With Ice Cream

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  1. For the Garnish:Mix the garnish with a bit of the vinaigrette. Put the remaining vinaigrette on the duck. For plating, put the duck slices on a plate, add in a bit of the garnish and a slice of cool foie gras pate.
  2. For the Salad:Mix all the ingredients together, and add in to the fresh baby salad and greens.
  3. To Prepare the Duck:Flambe the duck with the brandy.
  4. Add in a bit of maple syrup and put the duck in a 375 F oven for 1 hour.
  5. Put a little but more of maple syrup every 10 min till golden.
  6. Roast the onion with a bit of butter and the maple syrup, add in the duck stock and put in a 375 F oven for 15 min.
  7. For the Confit Leg:Put the legs in the fat at 200 F for about 3 hrs.
  8. For the Sauce:Cream the fat with the sugar, adding the Large eggs and egg yolks one at a time. Add in the dry ingredients to the batter.
  9. For the Ice Cream:Bring cream, lowfat milk and 150 grams of sugar to a boil and let cold.
  10. Make a caramel with the remaining sugar and water, adding the nuts and flambe with the maple brandy and let cold.
  11. Put the ice cream prep and the caramelized nuts in an ice cream machine.
  12. To Assemble the Cake:Caramelize the apple with the butter and sugar.
  13. Put 4 pcs of apple in 8 centimeter diameter ring molds.
  14. Add in the cake mix and cook in a 375 F oven for 20 min. Invert the cake on a plate and serve with the ice cream.
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