Daniela Bystrická is gradually becoming a true master of using koji (and other products of ours). Every time, we are fascinated by what she manages to create — and today is no exception… Let yourself be inspired.

And we thank her very much for another great recipe.

Koji Duck Breast

Method:

1. Clean the duck breast of membranes, score the skin, and coat it with blended Komekoji.
2. Leave it uncovered in the refrigerator for 12–24 hours with access to air.
3. After this time, scrape off the excess komekoji using a knife or meat scraper.
4. Place the breast into a cold pan.
5. Once the fat starts to render, spoon it over the breast; you may also add butter.
6. The searing time will vary for each breast; approximately 5–10 minutes.
7. Let the meat rest for the same amount of time in the oven at 50 °C.

Sour Cherries in Cherry Vinegar

Ingredients:

• Sour cherries – 200 g
• Cherry vinegar – 120 ml
• Water – 30 g
• Sugar – 20 g
• Salt – 5 g

Method:

Bring everything to a boil, pour over the pitted sour cherries, and vacuum seal or preserve.

Sour Cherry in Sour Cherry Vinegar

Ingredients:

• Brine from the pickled sour cherries
• Butter

Method:

Bring the strained brine to a boil, reduce it, and whisk in butter to the desired consistency.

Poultry Pâté

Ingredients:

• Chicken livers – 500 g
• Butter – 200 g
• Onion – 1 pc
• Chicken stock – 200 ml
• White wine – 150 ml
• Cognac – 50 ml
• Cream – 100 ml
• Salt
• Pepper

Method:

1. Clean the livers and soak them overnight in milk (this removes the metallic taste).
2. After soaking, rinse and quickly sear them over high heat.
3. Add the white wine and cognac and let reduce.
4. Add the stock and simmer briefly; the livers should remain pink inside, so cook for about 5 minutes only.
5. Transfer the livers to a blender and gradually add the stock, cream, and diced butter.
6. Blend, adding liquids until the pâté reaches the desired consistency. Season with salt and pepper.
7. Pour into containers and cover with melted butter. (I used fat from duck foie gras.)
8. Store in the refrigerator or eat immediately once cooled.
9. You may also add almonds or herbs of your choice.

Serving

For serving with the duck, transfer the pâté into a piping bag and decorate the gingerbread with it.

Gingerbread

Ingredients:

• Plain flour – 340 g
• Gingerbread baking powder – 1 packet
• Granulated sugar – 180 g
• Egg – 1 pc
• Milk – 250 ml
• Dutch-processed cocoa – 1 tbsp
• Oil – 100 ml

Method:

1. Mix all dry ingredients together.
2. In a separate bowl, mix the milk with the egg.
3. Combine both mixtures, add the oil, and mix well.
4. Pour onto a baking tray lined with parchment paper.
5. Bake at 160 °C for 30–45 minutes.
6. This is a classic gingerbread recipe, just with a lower amount of sugar.

Serving

For serving, slice thinly, decorate the gingerbread with pâté, beetroot, and sour cherries. You can also add a few thyme leaves and, as I did, grate leftover Christmas gingerbread on top.

Roasted Red Beetroot 

Ingredients:

• Beetroot
• Oil
• Salt

Method:

1. Wash the beetroot, drizzle with oil, season with salt, and wrap in foil.
2. Bake at 180 °C until tender, about 45 minutes (depending on size).

Serving

For serving, cut into cubes and warm them in the cherry reduction, and slice thinly to decorate the gingerbread.