Smoked Duck. Jeferson García in Afluente
Afluente is the reference that shows the consolidation of Jeferson García's work, the city to which he returned after training for more than a decade in Chile, Uruguay, Peru, Thailand, Denmark…
The duck in this recipe comes from the Colombian plains. The idea originated the first time Jeferson visited the páramo and found wild ducks living in the lagoons. Don Álvaro is his supplier, providing ducks from his farm, which is crossed by a river that originates in the Chingaza volcano.
Ingredients for smoked duck
- 100g of smoked duck.
- 10g of red onion.
- 20 g of fresh papaya.
- 6 congona leaves.
- 100g of leek.
- 100 g of kale.
- 30 g of tucupi.
- 100 g of milk.
- 50 g of almíbar de panela.
- 3 egg yolks.
- Black lemons.
Preparation of smoked duck
- Cook the duck sous vide until tender. Smoke with black lemons (the lemons that the bar discards, dehydrated).
- Add the papaya, a little onion, and salt.
- Combine an English sauce with the tucupi and set aside.
- Fry the kale and leek cut into fine julienne strips.
- Place the duck at the bottom of the plate, season with Worcestershire sauce and cover with the leek and kale.