Today's recipe comes from Hotel Alcron which I had the pleasure of dining at this fall under the direction of local culinary star Chef Jakub Cerny . The Alcron Restaurant is located in the five-star Prague hotel Radisson Blu and was awarded a Michelin star in 2012. It is historically the first Michelin award won by a Czech restaurant. Its culinary tradition and fame is mentioned in many Czech movies.
My stay at the Hotel Radisson Blu Alcron Prague hotel was just as memorable as my dinner with Chef Cerny. The Alcron has a very rich history. From the beginning Alcron has a been a synonym for luxury and great service. Alcron is among the best hotels in Prague. It has been awarded the 'Green Key‘. The Green Key is an eco-label for tourism and leisure establishments and is awarded to establishments that fulfill a list of environmental requirements.
The hotel and restaurant are highly recommended.
Until you can break bread with Chef Jakub personally in Prague, he sends his warmest wishes of good times and beautifully prepared foods through the following recipe.
Lentil salad and duck giblets
Compliments of Chef Jakub Cerny
1 cup Beluga lentils
1 small celery
5 tbs balsamic vinegar
2 cups cream
2 spring onions
100g duck giblets
Sugar, salt, lemon, ground black pepper
Poach duck giblets in duck fat for 8 hour in 85°C.
Boil lentils until soft. Cut root vegetables in small cubes. Heat the pan and stir-fry root vegetables. Finally mix with chopped spring onions. Pour balsamic over vegetables and reduce. Add a little bit of sugar, salt, pepper and lemon.