For 4 people
For the teal 2 boned teals 50 g of sunflower, pumpkin, sesame, flax and poppy seeds 2 oysters 30 g of seaweed (sweet bean, lettuce and wakame) 40 g of sauce 2 cloves of garlic Oil
For the sauce Vegetables: onion, carrot and leek Spices and herbs: rosemary, thyme, black pepper and pink peppercorns Bones of 2 teal Conero red wine 300 g of blood from game or another animal
For the teal Rub the boned teal with the garlic, season with salt, pepper and oil and roast quickly. Chop the seaweed and roughly cut the oysters.
For the sauce Add the teal bones to the vegetables, the spices and the herbs. Cover with the wine and marinate for 12 hours. Drain and set some marinade to one side. Renew the vegetables and fry gently. Fry the bones in a separate pan and add them to the vegetables. Place everything in a large pan with about a quarter of the marinade and the blood and cover with water. Boil for 3 hours, filter and reduce again until you have a dense, tasty stock. Whisk when ready to serve with a little cold butter. Presentation Divide the teal into three pieces. Arrange it on a plate, alternating with the seaweed and oyster. Cover with the sauce and sprinkle with seeds. Serve.
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