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©Avisdassiette - IRT
The Volcano

Wind over the Plaine des Sables

A dish proposed by chef Georgios Spandos
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The Chief's speech

The Piton de la Fournaise is one of the most active volcanoes on the planet, it is the star attraction of Reunion Island. A lunar desert stretches as far as the eyes can see, just like the Plaine des Sables which you cross to reach the top of the Piton de la Fournaise. To make this dish, I cook the duck magret directly over the embers, but very slowly to give the meat a regular, pink colour. I use the carcass to make a tasty sauce with vanilla. Then I serve this dish with a selection of beetroot, presented in varying textures.

Georgios Spandos

The Chief's recipe

Preparation time: 30 minutes - Cooking time: 2 hours

The ingredients

6 PEOPLE

Duck

  • 2 Barbary ducks
  • Salt

Vanilla Duck juice

  • Duck carcasses and trimmings
  • 2 vanilla pods
  • 2 chopped red onions
  • 4 grated garlic cloves
  • 4 tomatoes
  • 1 red chili
  • 1 piece of grated ginger
  • 2 sprigs of thyme
  • Salt & Pepper

Beetroots

  • 6 red beetroots
  • 50g butter
  • Salt, wild pepper

Finishing touches and presentation

  • Dried mushroom and beetroot powder
  • Amaranth greens
  • Fleur de Sel

The recipe

Duck

Blaze and then clean out the ducks. Remove the thighs and set aside for another preparation. Remove the magrets and dress them, season with salt. Cook in a hot pan, in a wood-fired oven, fry the fat for 2-3 minutes first, then the meat and leave it to cook for 2 minutes in the coolest part of the oven, so it is just cooked through. Leave aside for 2 minutes.

Vanilla Duck juice

Cut the duck carcasses and trimmings, add salt and pepper and put in a large pan. Brown the carcasses and add onions, garlic, ginger and thyme. Add the tomatoes and slice the vanilla pods in half. Cover with water and leave to simmer for 1 hour 15 minutes, until you have a thick sauce. Season to taste then pass through a fine conical strainer and keep warm.

Beetroots

Wrap the beetroots in foil and put them into the hot charcoal. Leave them to cook for 1.5 hours. Once they are cooked, remove the skin and cut into circular pieces using a cutter. Blend the leftovers into a smooth purée and season with salt and pepper. Fry the circular pieces of beetroot in butter in a pan, and then season to taste.

Finishing touches and presentation

Place the duck magret, the beetroot pieces and purée onto the plate, in a harmonious way. Add a few amaranth greens and sprinkle some of the dried mushroom and beetroot powder. Serve with piping hot vanilla duck juice.