Duck breast on Jerusalem artichoke puree with Jerusalem artichoke chips in a red cabbage apple sauce.
Everything prepared with Hurom, of course.

Ingredients for 2 people:
-Duck breast
-Half a head of red cabbage
-150 g Jerusalem artichoke
-half apple
-Allspice, cloves, juniper berries, anise
-Salt/pepper/sugar
-frying fat
-200g soy cream

1. Press red cabbage and apple through the Hurom Slow Juicer to juice. Add a pinch of sugar, a star anise, 3 cloves, 3 allspice and 3 juniper berries, bring to the boil and reduce by half.
2. At the same time, peel the Jerusalem artichoke, put 2 bulbs aside for chips, and cut the rest into small pieces. Put the pieces in a saucepan with the soy cream and 100 ml water, a good pinch of salt and simmer until the pieces are soft.
3. Crush the duck breast (cut the skin so that it gets nice and crispy when roasting). Salt generously on all sides and then sear skin-side down in a hot pan or griddle without adding fat. Turn after 4 minutes and fry for another 3 minutes on the other side. Then put it on a cutting board and let it rest for another 3 minutes.
4. At the same time, slice the remaining 2 Jerusalem artichokes into thin slices using a mandolin or other kitchen slicer. Fry into chips in deep-frying fat and generously salt.
5. Press the soft boiled Jerusalem artichoke pieces in the Hurom Slow Juicer to a puree.

Plating:

Place a large spoonful of the puree in the middle of a large plate, then rub it through once with the spoon. Wrap the sauce around it. Cut the meat open and place in strips on the puree, then garnish with the chips.

Good Appetite