Warm red cabbage espuma

with duck and orange

Convenience Espuma


For 10 servings

Warm red cabbage espuma

500 g frozen red cabbage

125 ml poultry stock

200 ml Debic Culinaire Original

5 g agar-agar

6 g gelatine

1 g salt

50 ml orange vinegar


2 confit duck leg

50 g duck fat


50 g frisée lettuce

50 g smoked duck breast

1 orange


Soak the gelatine sheets in cold water for the red cabbage espuma.

Transfer all remaining ingredients to the blender and blend to make a completely smooth mass in 10 minutes.

Transfer the mixture to a pan and briefly bring to the boil.

Remove from the heat, add the soaked gelatine and season further with salt and flavorings of your choice.

Pour over into a 1-liter siphon and aerate with 2 gas cartridges.

Keep the mass warm while serving at 65°C.

Pick the meat from the confit duck legs and season with melted duck fat.


Dress the rillette at the bottom of the glasses.

Top with the frisée salad and a slice of smoked duck breast.

Cut the orange into wedges and place on top of the salad.

Finish the dish à la minute with the warm espuma.

Garnish with an orange peel.

Recipe tags Convenience Espuma