Citrus Seared Maple Leaf Farms Duck Breast with Herb Goat Cheese
Ingredients
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1
2 Plums, fresh, peeled
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2
2 tsp Canola Oil
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3
Water
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4
4 oz Butter, cubed
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5
1 tsp Lemon Juice, fresh
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6
1 tsp Kosher Salt
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7
1/2 tsp White Pepper
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8
1 Blood Orange, cut into supreme segments, julienne skin of blood orange
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9
1 Orange, cut into supreme segments, julienne skin of same orange
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10
1/2 Cinnamon Stick
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11
1 Star Anise
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12
1 Whole Clove
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13
1/4 cup White Wine Vinegar
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14
1/4 cup Orange Juice
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15
3 cups Orange Juice
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16
2 cups Water
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17
1 Tbsp Ginger
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18
4 Sprigs Thyme
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20
2 Tbsp Honey
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21
1 tsp Kosher Salt
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22
1/2 tsp White Pepper
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23
6 oz Goat Cheese
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24
1 tsp Mint, minced
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25
1 tsp Thyme, minced
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26
Extra Virgin Olive Oil
Directions
Plum Butter
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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
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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
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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.
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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
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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:
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1
Deep fry mint leaves in a chinois until crisp. Reserve for plating.
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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.