Citrus Seared Maple Leaf Farms Duck Breast with Herb Goat Cheese

Citrus seared maple leaf farms duck breast with herb goat cheese

Duck breast bursting with bright citrus flavors, creamy herb goat cheese, savory plum butter, and deep-fried mint leaves.

Ingredients

Plum Butter

  • 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

Citrus Confit

  • 1

    1 Blood Orange, cut into supreme segments, julienne skin

  • 2

    1 Orange, cut into supreme segments, julienne skin

  • 3

    1/2 Cinnamon Stick

  • 4

    1 Star Anise

  • 5

    1 Whole Clove

  • 6

    1/4 cup Orange Juice

  • 7

    1/4 cup White Wine Vinegar

Duck

Herb Goat Cheese

  • 1

    1/2 tsp White Pepper

  • 2

    1 tsp Kosher Salt

  • 3

    6 oz Goat Cheese

  • 4

    1 tsp Thyme, minced

  • 5

    Extra Virgin Olive Oil

Garnish

  • 1

    1 tsp Mint, minced

  • 2

    Oil for deep frying

Directions

  • 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.

  • 2

    Peel the oranges, reserving the peel for later use.. Supreme the orange segments and place in a bowl. Add the remaining ingredients to a saucepan, simmer and reduce by half. Pour the reduction over the orange segments covering them in the bowl. Remove pith from orange 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.

  • 3

    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.

  • 4

    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 the 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.

  • 5

    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.

  • 6

    Deep fry mint leaves in a chinois until crisp. Reserve for plating.

  • 7

    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 them 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.

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