Langoustine on a Rock
A pristine langoustine tail served perched on a rock, dotted with oyster emulsion and dusted with seaweed powder — the very tidal landscape in which a live langoustine might flourish.
René Redzepi
Noma
Prep Time
20m
Cook Time
30m
Food Cost
38%
Sustainability
58%
Ingredients
Proteins
Fruits
Other
Seasonings
Method
Score duck skin crosshatch pattern without cutting into flesh.
Season duck breasts with salt and pepper.
Sear skin-side down in cold pan, gradually increasing heat to render fat until skin is golden and crispy.
Flip and sear meat side briefly, then roast at 60°C until medium-rare.
Rest duck for 8 minutes while preparing gastrique.
For gastrique: combine sugar and vinegar, caramelize sugar, add cherries and stock, reduce until glossy.
Techniques
More from René Redzepi
Celeriac and Truffle Shawarma
René Redzepi's showstopper from Noma's vegetable season — a whole celeriac slow-roasted on a vertical spit like a shawarma, shaved tableside and served with black truffle and hazelnut.