Made with local ingredients, craftsmanship and patience
Duck garum
Unser Enten Garum steht für echte Regionalität und viel Handarbeit. Die Basis bilden geröstete Entenkarkassen der Gerstbodner Weideente von Familie Thomas Eder (Trenkerbauer, Leogang), fermentiert mit unserem hausgemachtem Dinkel-Gersten-Koji. Über zwölf Monate entsteht so eine intensiv aromatische Würzsauce mit viel Umami. Durch ein spezielles Reifeverfahren gewinnt das Garum zusätzlich an Tiefe – und schmeckt, als wäre es über viele Jahre gereift.
How we make our duck garum
It all starts with the ingredients. Our duck garum is made from the roasted carcasses of “Gerstbodner Weideente” pasture-raised ducks, supplied by Thomas Eder and his family at the Trenkerbauer farm in Leogang. Roasting develops rich, warm flavours that form the foundation for fermentation.
For the fermentation, we combine barley from Sinnesberger with spelt from Zieferbauer farm and inoculate the grain with Aspergillus sojae to make koji. The roasted duck carcasses are then mixed with this spelt and barley koji in a ratio of one to one.
We add natural salt and pure Leogang spring water, creating the ideal conditions for slow, controlled fermentation.
The mixture ferments for twelve months, developing complex umami flavours, remarkable depth and a gentle, rounded saltiness.
After maturing, the duck garum is cold-filtered and transferred to special glass containers.
The maturation process
To deepen the flavours and achieve a maturity that would otherwise take several years, the duck garum was treated in an autoclave at the university in Wieselburg, under controlled pressure and temperature.
This accelerates maturation, producing a flavour comparable to around five years of ageing.
The result is greater depth, roundness and exceptional balance, without the lengthy storage time.
Our special thanks go to Eduard Hauss from the university in Wieselburg, who worked with us to develop and carry out this process. The batches were then sent to the Hygienicum laboratory in Graz for microbiological analysis and testing.
How do we use duck garum in our kitchen?
Leogang Wagyu sashimi
Wagyu from the Schattbachbauer farm
Duck garum, carrot kimchi, potatoes & chives
Steamed potato dumplings
Chive aioli
Flame-seared Wagyu sashimi
Duck garum
Fresh chives
Enjoy it at home, too
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Information
The finished garum was sent to the Hygienicum laboratory in Graz for analysis. You can find the report here.