Duck stock

Valery Chigarnov, chef of the restaurant "L.E.S.", shared the recipe with us.

Duck braised in red wine with onions and currants is an exquisite dish of European cuisine, infused with the rich flavors and aromas of French herbs. The recipe's origins trace back to traditional French gastronomic techniques where poultry is simmered in wine, enriched with complex notes. The tender duck gains a rich taste thanks to caramelized onions and the tartness of currants. The wine tenderizes the meat, creating a velvety texture, while the herbs add noble spicy accents. It pairs perfectly with mashed potatoes that balance the flavor composition. This dish is suitable for both a cozy family dinner and a festive feast, offering gourmets a true symphony of flavors.

Celery root risotto with duck foie gras and broth is an exquisite dish born in a signature kitchen where classic techniques blend with modern gastronomy. The tenderness of foie gras and the velvety texture of the risotto create a harmony of flavors, while the rich duck broth adds depth and richness to the aroma. Parmesan chips provide a crunchy texture that contrasts with the creaminess of mascarpone. This dish is a true culinary masterpiece, where every detail is crafted to perfection. It is suitable for festive dinners and those moments when you want to experience gastronomic pleasure, immersing yourself in warm, rich flavors and refined elegance.

Duck magret is a true embodiment of French culinary sophistication. Its history begins in southwestern France, where magret symbolizes refinement and depth of flavor. The juicy duck fillet undergoes a long steaming process and is then seared to a golden crust, achieving tenderness inside and crispiness outside. The harmony of the dish unfolds in an exotic caramel sauce based on orange juice, spices, and duck broth that adds a refined sweet-spicy note. Wine-soaked cabbage adds a soft tanginess, while flaky crispy pockets with duck liver and almonds provide textural richness. The final touch is fresh mango and aromatic basil oil that adorn the composition. This dish is a true gastronomic journey that fills the evening with aristocratic charm.

Duck breast ramen noodles are an exquisite dish that combines traditional Chinese flavors and rich textures. The origins of this recipe date back centuries when aromatic broths and spice-rich meat dishes became the foundation of Chinese cuisine. Tender duck, marinated in a spicy mixture, acquires a delicious crust after frying while remaining juicy and rich inside. The delightful duck broth fills the noodles and cabbage with a delicate aroma, creating a harmony of taste. The spiciness of chili and freshness of green onions add zest and freshness to the dish. This is not just food; it's a true gastronomic journey, perfect for a cozy dinner or special guest reception.

It seems to be similar to other pilaf recipes, only instead of meat there are duck giblets, and the pilaf itself is baked in the oven until it is crusty. The recipe was shared with us by Vlad Piskunov, now the brand chef of the Matryoshka restaurant.