Recipes > Main Dish > Citrus Seared Maple Leaf Farms Duck Breast with Herb Goat Cheese

Citrus Seared Maple Leaf Farms Duck Breast with Herb Goat Cheese

Name: Citrus Seared Maple Leaf Farms Duck Breast with Herb Goat Cheese
Total time: 90 min
Cuisine: Europe
Ingredients: 2 Plums, fresh, peeled; 2 tsp Canola Oil; Water; 4 oz Butter, cubed; 1 tsp Lemon Juice, fresh; 1 tsp Kosher Salt; 1/2 tsp White Pepper; 1 Blood Orange, cut into supreme segments, julienne skin of blood orange; 1 Orange, cut into supreme segments, julienne skin of same orange; 1/2 Cinnamon Stick; 1 Star Anise; 1 Whole Clove; 1/4 cup White Wine Vinegar; 1/4 cup Orange Juice; 3 cups Orange Juice; 2 cups Water; 1 Tbsp Ginger; 4 Sprigs Thyme; 2 Maple Leaf Farms Duck Breast; 2 Tbsp Honey; 1 tsp Kosher Salt; 1/2 tsp White Pepper; 6 oz Goat Cheese; 1 tsp Mint, minced; 1 tsp Thyme, minced; Extra Virgin Olive Oil

Ingredients

1
2 Plums, fresh, peeled
2
2 tsp Canola Oil
3
Water
4
4 oz Butter, cubed
5
1 tsp Lemon Juice, fresh
6
1 tsp Kosher Salt
7
1/2 tsp White Pepper
8
1 Blood Orange, cut into supreme segments, julienne skin of blood orange
9
1 Orange, cut into supreme segments, julienne skin of same orange
10
1/2 Cinnamon Stick
11
1 Star Anise
12
1 Whole Clove
13
1/4 cup White Wine Vinegar
14
1/4 cup Orange Juice
15
3 cups Orange Juice
16
2 cups Water
17
1 Tbsp Ginger
18
4 Sprigs Thyme
19
2 Maple Leaf Farms Duck Breast
20
2 Tbsp Honey
21
1 tsp Kosher Salt
22
1/2 tsp White Pepper
23
6 oz Goat Cheese
24
1 tsp Mint, minced
25
1 tsp Thyme, minced
26
Extra Virgin Olive Oil

Directions

Plum Butter

1
Toss peeled plums in canola oil and grill until charred. Cut plums into small dice; add just enough water to cover plums in a pot and cook until the water is evaporated. Place all ingredients in a blender and purée until smooth, then strain through a chinois. Set aside at room temperature until plating.

Citrus Confit

1
Reserve the peel of the oranges; set aside for later use. Supreme orange segments and place in a bowl. Take remaining ingredients, simmer and reduce by half. Cover the segments in the bowl with the reduction. Remove pith from peel and julienne. Bring cold water to a boil and blanch julienne peel. Repeat process three times. Place the julienne peel in the same bowl as the segments, reserve at room temperature for plating.

Poached/Seared Duck Breast

1
Bring orange juice, water, ginger, and thyme to a simmer. Score the skin on the duck breast then add to poaching liquid. Cook duck breast to rare internal temperature. Pull out of poaching liquid and dry on a paper towels. Return poaching liquid with the addition of honey to a simmer and reduce to 3/4 cup. Reserve reduction for plating.
2
Heat sauté pan to medium heat, place dried duck breast skin side down with a foil covered brick on the duck. Sear for 2-4 minutes, turn over and do same to other side. Remove from pan, let rest for 5 minutes. When ready for plating, slice duck in half lengthwise, then cut into thirds vertically, sprinkle with salt and pepper.

Broiled Herb Goat Cheese

1
Blend goat cheese with herbs and mound into 6, each 1 ounce balls. Place balls in a sauté pan with extra virgin olive oil pan right before service, glaze under a preheated broiler until golden brown.

Fried Mint Leaves:

1
Deep fry mint leaves in a chinois until crisp. Reserve for plating.
2
Take a 14 inch oval plate, place a dollop of plum butter in the center of the plate and smear with offset palate knife. Pat dry duck breast and arrange on plate. Place a mound of cheese offset next to 3 of the 6 duck pieces. Dry citrus segments and julienne peels on a paper towel placing around and on duck breast and cheese. Using tweezers, place mint randomly on the other ingredients. Drizzle 1 oz. of reduction on each serving of duck breast and around the plate.