Pure indulgence: 3-course menu in the Carthago
In order to spend your travels in the Carthago also at the highest culinary level as well, our customer "Herr Geheimrat" has put together a delicious 3-course menu for you, which you can recreate in your Carthago, but also in your kitchen at home. The menu starts with a "mango crab salad", continues with "confit duck leg with mashed potatoes" and as a sweet conclusion there are "red berries on chocolate cream". We hope you enjoy cooking with us!
Starter: Mango and prawn salad
Ingredients for 4 people:
Spring onions 4 stems
1/2 chilli
1/2 cucumber
1 mango
Juice of 2 limes
200 g raw prawns
Salt, sugar and pepper
Olive oil
Dill or coriander to decorate
Preparation:
Fry the prawns briefly in olive oil, salt and leave to cool. Peel four prawns only up to the tail, peel the rest and cut into pieces.
Peel the mango, cut the flesh from the core and finely dice a little more than half.
Remove the seeds from the chilli, cut into fine rings and mix with the mango cubes. Peel the cucumber, remove the seeds and dice finely. Finely chop the spring onions and mix with the cucumber. Roughly dice the remaining mango, puree with the lime juice, season with salt, sugar and pepper. Divide the mango cubes between 4 glasses, top with the prawn pieces and the cucumber-spring onion mixture. Drizzle with mango dressing, garnish with coriander or dill, hang the remaining shrimp on the glass.
Main course: Confit duck leg with mashed potatoes
Ingredients for 4 people:
4 confit de canard (duck legs cooked slowly at low temperature in their own fat, available in well-stocked supermarkets either individually shrink-wrapped or in pairs in a tin)
600 g potatoes
80 ml cream
80 g butter
Salt
Pepper
Chive oil
Preparation:
Wash and peel the potatoes, boil in salted water, drain, press through a potato masher and mix with butter and warm cream to make mashed potatoes. Remove most of the surrounding duck fat from the duck legs, place skin side down in a hot pan, close the lid. Fry on the gas cooker on the highest setting for about 4 minutes, then on half setting for about 3 minutes. When the skin is crispy, remove the drumsticks from the pan and serve.
Put chive oil (or good olive oil or an orange sauce) on the plate, form mashed potatoes into a dessert ring and place on the plate, lean the duck leg against it. Steamed apple cubes or halved seedless grapes also go well with this.
Dessert: Red berries on chocolate cream
Ingredients for 4 people:
700 g red berries (raspberries and/or strawberries)
1 cup whipped cream
Cocoa or melted chocolate (depending on taste)
Preparation:
Wash and drain the red berries. Cut off the green of the strawberries. Whip the cream until stiff and mix with cocoa or melted chocolate, refrigerate.
Pour the cocoa into a fine sieve. Place a slotted spoon in the centre of a plate, sieve the cocoa onto the slotted spoon, remove the slotted spoon and clean the edges if necessary. Place dots of cream around the resulting image and place the berries on top.