Bresc BV

Zebra merguez with various structures of carrot, bulgur and ras el hanout - main course

Ingredients

4

500 g jowl
250 g shoulder
250 g zebra
100 g Bresc Tapenade dates
100 g Bresc Ras el hanout spice mix
7 g salt

500 g carrots
100 g white rice
100 g white wine vinegar
100 g sugar
20 g rose water
20 g Bresc Ras el hanout spice mix
10 g lemon juice

15 g Bresc Ras el hanout spice mix
10 g lime juice
3 dl purple carrot juice
3 g agar agar

100 g carrots 
5 g ras el hanout 
1 dl olive oil 
1 lemon (juice)

100 g carrots
20 dl rose water
2 dl white wine
1 dl lime juice
20 g sugar
5 g ras el hanout

100 g bulgur
10 g coriander, chopped
10 g mint, chopped
10 g chives, finely cut
5 dl poultry stock
5 g Bresc Ras el hanout spice mix
0.5 dl white wine
0.5 dl white wine vinegar
0.5 dl olive oil

100 g carrots
5 g Bresc Ras el hanout spice mix
1 dl olive oil
1 lemon (grated)

100 g carrots
30 g Bresc Ras el hanout spice mix
20 g rose water
20 g sugar
2 dl white wine
1 dl lime juice

300 g duck liver
50 g flour
salt and pepper
cress


Preparation method

Chop the meat into chunks, mix the salt thoroughly into it and store it briefly in a cool place (in the freezer if necessary). Run it through the mincer, mix it together and store it in a cool place. Mix the ras el hanout spice mix and date tapenade together and season with pepper. Shape into 12 small chipolata-styled sausages using a sausage stuffer and natural casings (intestines).

For the compote, mix the carrots, white wine, white wine vinegar, sugar, rose water, ras el hanout spice mix and lemon juice and heat it on a medium heat. Reduce until most of the liquid has evaporated and, if necessary, blend the carrot until smooth in a kitchen machine.

For the gel, heat the juice of the purple carrot with lime juice. Add the ras el hanout spice mix and agar agar and allow to firm. Blend the mixture in the kitchen machine and pour it into a small siphon.

For the bulgur, mix the poultry stock with the wine, the vinegar and the ras el hanout spice mix and bring them to the boil. Cook the bulgur into on a low heat. Allow the mixture to cool and season with the fresh herbs, olive oil and grated lemon peel.

For the carrot oil, chop the carrots into very tiny brunoise. Seal and vacuum in a vacuum bag with the oil, ras el hanout spice mix and lemon. Cook sous-vide with the oven set to steam for 18 minutes at 75 ℃.

For the marinated carrots, clean the carrots, slice it thinly and cut out thin slices using a cutter. Bring the wine, syrup, rose water, sugar and ras el hanout spice mix to the boil and allow the flavours to infuse as for a stock for 10 minutes. Add the carrot and leave it to infuse on a low heat for 7 minutes.

Fry the merguez sausages on both sides in a pan or on a grill. Slice the duck liver into medallions and dust them lightly with flour. Fry on both sides until crisp. Draw a line and drop some drops of the carrot gel on the plate. Using a cutter, arrange 2 rounds of bulgur on the plate. Arrange the compote between them. Place the liver on the bulgur and the sausages on the compote. Garnish with the marinated carrot, top it off with cress and sprinkle the carrot oil over it. 

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