Citrus Seared Maple Leaf Farms Duck Breast with Herb Goat Cheese

Citrus seared maple leaf farms duck breast with herb goat cheese


  • 1

    2 Plums, fresh, peeled

  • 2

    2 tsp Canola Oil

  • 3


  • 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

  • 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


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.


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