Traditional ingredients, modern flavours
St Martin’s Day has a special significance in Slovenia. Some people like to go to one of the many St Martin’s Day celebrations held in almost all corners of Slovenia. Others prefer to prepare the feast of St Martin at home, where the main items include roast goose or duck, shredded flatbread (mlinci) and steamed red cabbage. How about surprising your hungry guests with something different this year? Ana Roš, the World's Best Female Chef, knows how to blend traditional ingredients with modern culinary trends. Follow her recipe and delight your guests.
Cook like Ana Roš for St Martin’s Day
Ana Roš’s recipe for the feast of St Martin includes duck, beetroot, kumquat and pumpkin purée. In addition to the basic dishes, you will also find instructions on how to prepare a delicious marinade and sauce from plum vinegar.
- 100g of light red beetroot
- 100g of dark red beetroot
Wash and dry the beetroot, and wrap it in tinfoil. Bake it in the oven for one hour at 170°C. When baked, peel it and form small balls.
Before serving, heat it up in a pan with some butter and water.
Wrap the pumpkin in tinfoil and bake at 180°C until it becomes soft. Then clean it and mix it in a Thermomix to get a smooth paste. Add salt.
- 1l of vinegar
- 500g of sugar
Boil vinegar and sugar on hot stove until the liquid is reduced.
Marinade for duck
- 250g of soy
- 75g of sugar
- 180g of tangerine juice
- zest of one tangerine
Grind spices (star anise, cinnamon stick, cloves, cardamom and long pepper) in a mortar.
Then reduce all ingredients on low heat.
Boil 100g of kumquat in water three times and then add sugar syrup in 1:1 ratio. Cut each kumquat into four pieces.
Roast the duck first on the skin side down. Then put it in the marinade and cook it in a water bath at 57°C for 25 minutes.
From stove and oven onto the plate
Put on the plate beetroot, kumquat and pumpkin purée onto which place the duck and pour over the vinegar sauce. Enjoy!