Chef Johan Heibert recipe  Caesar salad with asparagus, confit duck and cured egg yolk
asparagus Mousse
Green asparagus 250g
Cream 200g
Gelatin Sheet 2 units
Salt, pepper, sherry vinegar
Blanche the asparagus and cool it down quickly. Mix it into a smooth purée. Put the cream, gelatin, salt and pepper into a pot and bring it to a boil wile stirring. Let it cool and mix with the asparagus purée. Season with sherry vinegar and pour it into a mould (the one I used is called Tourbillon from Söders gourmet)
Duck confit
Duck legs 2 units
duck fat 200g
Salt and thyme
Salt the duck legs and vacuum them together with the duck fat and thyme. Bake souse vide at 80 °C for 12 hours. Remove and peal of the meat to rilettel
Cured egg yolk
Egg yolk 1 unit
salt 30g
sugar 30g
Separate the egg yolk from the egg white. Mix salt and sugar and pour 75% into a bowl. Make a pit in the mixture and gently lay down the egg yolk. Cover the egg yolk with the rest of the mixture. Dry it in a dehydrator at 60 °C for at least 6 hours. Remove, rinse off salt and sugar and dry for another 2 hours.
Plating
Plate as shown in the picture with salad, fried bacon, croutons, deep fried capers, parmesan, grilled asparagus and Caesar dressing. Finish by micro planning some egg yolks over the dish.