Ingredients:
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- Cuts of emperor meat csn.
- Duck fat
- Salt
- Black pepper ground Kotányi Gastro
- Garlic DARTA
Garnish:
- Green beans whole DARTA
- Sweet potato pieces DARTA
- Potato chips in shell McCain
- Butter 82% Belgian
Preparation:
Rub the Caesar well with salt and pepper, melt the duck fat in a heatproof dish, add a few cloves of garlic and cover the fat completely, cover and cook at 80-90 degrees for about 3-4 hours. Drain the fat and leave the Caesar to cool. Meanwhile, prepare the garnish.
Sauté the sweet potato cubes in a little butter with salt and pepper, puree them with a hand blender, strain through a sieve and add about 20 dkg of soft butter per kilo. Season to taste with salt and pepper.
For the green beans, slice garlic and sauté in butter until soft. For the potato crisps, heat the rendered fat in a pan to 160-170°C and fry until crispy.
While the potatoes are frying, cut the chanterelles into 20-25 dkg pieces, finely coat the skin and fry them after the potatoes. It is good when the skin is blistered and golden brown.
To serve, slide the mash over the plate, pile the beans on top, top with the crispy Caesar and then the potato chips.
