Salty Cake with Duck, Foie Gras and Oranges by Hans Ovando

Hans Ovando, who is known as an outstanding Confectioner, at the spring seminar demonstrated and taught from A to Z, how to make the unique salty cake with duck, foie gras and oranges. A great dish for the autumn season, for celebration and for enjoying life! We also offer this recipe from the three-day seminar to our faithful followers to encourage them to attend the Master’s Seminar, which will take place from 5 to 7 November. Find out more about the Seminar here.

The dough

420 g eggs
200 ml double cream 35%
450 g flour
325 g butter
4 g salt
q.s. black pepper
9 g baking powder
125 g Emmental cheese
125 g candied orange cubes

Preparation. In a mixer bowl with “the flat beater” tool, mix the butter and eggs until the texture of emulsion is obtained. Sift and add the dry ingredients. Then add the double cream, mix, and finally stir in the cheese and candied orange cubes. Pour the dough into a bread pan and bake at 165 ºC.


Foie gras cream

300 g foie gras
60 g butter
100 g whipped cream 35%
zest of 1 orange
q.s. salt
q.s. black pepper

Preparation. Mix the foie gras with butter in a Thermomix, add the orange zest, salt and black pepper. At the end mix in the whipped cream and place the cream in the pastry bag. Fill the cream in the baked hollowed dough loaf.

Duck leg confit

500 g duck leg
500 g duck fat
q.s. salt
q.s. rosemary
q.s. black pepper
q.s. thyme
q.s. orange and lemon zest
q.s. garlic

Preparation. Prepare all ingredients for 12 hours at 60-70 ºC.

Duck and orange couverture

400 g duck thigh pieces
150 g neutral glaze
75 g orange juice
3 g balsamic vinegar
q.s. salt
q.s. orange zest
q.s. black pepper

Preparation. Boil the neutral glaze, add the rest of the ingredients, mix with the duck and pour over the finished cake. Cool.

Decorate with rosemary leaves, orange segments and edible gold pieces.

If you wish to master the skills of the outstanding Chef-Confectioner Hans Ovando, you have the opportunity to apply for the three-day seminar from 5 to 7 November. Find out more about the Seminar here


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