Part 1: Rose Blush Puff
Ingredients
Method- 50g deZaan Rose Blush Cocoa Powder
- 100g Water (quantity 1)
- 500g Flour
- 15g Salt
- 200g Water (cold - quantity 2)
- 100g Butter (cubes)
- 300g Dry Butter
- Combine the deZaan Rose Blush cocoa powder and 1st quantity of water (100g), preheat to 45˚C/113˚F, and blend thoroughly until smooth. Let it stand to hydrate for a minimum of 3 hours.
- Sift the flour and salt together to combine.
- Add the cocoa–water mixture together with the 2nd quantity of water (200g) and the flour and mix to form a dough.
- Add the butter cubes and mix for about 10 minutes to develop enough gluten. Then let the dough rest in a refrigerator for a minimum of 1 hour.
- Roll out the dough to about 1cm thickness (at least double the length of the dry butter and slightly wider).
- Place the dry butter in the middle of the dough and seal it by closing it like a book. Roll out and make the 1st fold.
- Roll out again and then make the 2nd fold.
- Roll out again and then make the 3rd fold (the Book Fold method makes 3 folds in total). Both the baking temperature and time depend on the recipe, size, and form of the dough.
- Bake into taco-shaped thin strips (10cm L x 3cm W).
Part 2: Crispy Duck Breast
Ingredients
Method- 10 Duck Breasts (large)
- Salt & Pepper (to taste)
- Clean the duck breasts by cutting off the excesses skin and fat.
- Score the duck skin with a sharp knife (careful to not cut into the flesh).
- Make sure the duck breasts are on temperature prior to cooking.
- Season (with salt & pepper) the duck breasts on the meat side and not on the skin side (also make sure the skin is dried).
- Start cooking with no oil on medium/high heat and skin side down (the duck breast will get cooked in its own fat).
- Cook to a golden crispy color.
- Once to prefered color, turn the duck to its meat side and cook for about 1-2 minutes.
- Take out the duck and allow to rest for 5 minutes before cutting.
- Season the skin with salt & pepper.
- Depending on the side of the duck breats, you need a core temperature of 55ºC/131ºF.
- Cut into 2x2cm squares for taco plating.
Part 3: Avocado Rose Blush Cream
Ingredients
Method- 450g Ripe Avocado
- 16g deZaan Rose Blush Cocoa Powder
- 1 Lime (juiced)
- Mix all the ingredients in a blender until a smooth crèam and pass through a fine sieve.
- Place the mixture in a piping bag and reserve.
Part 4: Assembly
Method- Once all the components have been made, start by adding a small amount of the avocado cream to the center of the plate.
- Add the taco-shaped strip of puff pastry onto the cream (parallel).
- Add the small cut crispy duck squares (5 pieces).
- Add small dollops of cocoa avocado cream in between the duck pieces.
- Place the avocado batonnet on the top of the cream.
- Garnish with some herbs or cress.
Note: Fresh avocado needed for garnish (cut into batonnet).
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