Duck Carnival

Duck carnival

Winner, 2002 Culinary Student Recipe Contest, Chef Ronald Bonette

Ingredients

  • 1

    6 8 oz Maple Leaf Farms Boneless Duck Breasts, skin removed and reserved

  • 2

    2 Tbsp Rendered Duck Fat

  • 3

    1 1/2 Cups Wild Mushrooms

  • 4

    1 Tbsp Minced Garlic

  • 5

    2 Tbsp Brandy

  • 6

    1/4 Cup Orange Juice

  • 7

    2 Cups Demi Glace De Canard

  • 8

    6 Roasted Shallots, 1/8 inch slices

  • 9

    To Taste Kosher Salt, Coarse Ground Pepper

  • 10

    2 Dashes Pepper Sauce

  • 11

    2 Tsp White Truffle Oil

  • 12

    2 oz Cold Unsalted Butter

  • 13

    Reserved Duck Skin, julienne

  • 14

    2 Tbsp Soybean Oil

  • 15

    To Taste Kosher Salt and Cayenne Pepper

  • 16

    3 Each Large Russet Potatoes, Large Carrots, peeled, diced

  • 17

    1 Stick Butter

  • 18

    2 Egg Yolks

  • 19

    To Taste Kosher Salt, White Pepper, Ground Nutmeg

  • 20

    6 Fresh Thyme Sprigs

  • 21

    Duck Cracklings

Directions

Duck

  • 1

    In a hot sautè pan, sear both sides of duck breasts in 1 Tbsp. rendered fat.

  • 2

    Continue to cook in 450 degree oven for 4 to 5 minutes or until internal temperature reaches 155 degrees.

  • 3

    Let cool 2-3 minutes before slicing.

  • 4

    Sautè mushrooms and garlic in rendered fat until mushrooms soften.

  • 5

    Flame with brandy.

  • 6

    Add orange juice, reduce liquid by half.

  • 7

    Add demi-glace and roasted shallots.

  • 8

    Season to taste with salt and pepper. Add pepper sauce and truffle oil. Stir in cold butter. Adjust seasonings.

Duck Cracklings

  • 1

    In hot cast iron skillet, add 2 Tbsp. soybean oil and duck skin. Stir constantly until skin is brown and crisp.

  • 2

    Remove cracklings with a slotted spoon; drain on paper towels.

  • 3

    Season with salt and a pinch of cayenne pepper. Keep warm. Use as garnish.

Potato Carrot Puree

  • 1

    Steam potatoes and carrots. Pass through ricer.

  • 2

    Add butter; mix.

  • 3

    Season potato mixture with salt, pepper, and nutmeg.

  • 4

    Whisk egg yolks until frothy; fold into potato mixture.

  • 5

    Adjust seasonings. Reserve hot.

At Service

  • 1

    Spoon into pastry bag and pipe 3 oz. portions on a parchment lined sheet pan.

  • 2

    Place in a 500°F. oven for 8 minutes or until crispy.

To Serve

  • 1

    Place duchess potatoes at 12:00 position of the plate.

  • 2

    Thinly slice duck breasts and fan around the outside of the plate.

  • 3

    Mound the mushrooms and shallots in the center of the plate.

  • 4

    Spoon sauce over the duck breasts.

  • 5

    Garnish with cracklings and fresh thyme.

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