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Maple Leaf Farms Duck Sushi with Duck Chicherones, Citrus Gastrique and Asian Caviar

Maple leaf farms duck sushi with duck chichorones citrus gastrique and asian caviar

Student Finalist 2015 Chef Recipe Contest, Juliana Rezende, Le Cordon Bleu, Los Angeles, CA

Ingredients

  • 1

    1 cup Sushi Rice, rinsed

  • 2

    1 1/2 cups Water

  • 3

    1 tsp Rice Vinegar

  • 4

    1 tsp Sugar

  • 5

    Pinch of Salt

  • 6

    2 Maple Leaf Farms Boneless Duck Breasts

  • 7

    Salt, as needed

  • 8

    Pepper, as needed

  • 9

    2 Tbsp Vegetable Oil

  • 10

    Juice of 1 Orange

  • 11

    Juice of 1 Lemon

  • 12

    Equal part of Sugar

  • 13

    Pinch of Salt

  • 14

    Pinch of Red Pepper Flakes

  • 15

    1/2 cup Soy Sauce

  • 16

    1 tsp Sesame Oil

  • 17

    1 tsp Rice Vinegar

  • 18

    1/2 tsp Agar Agar

  • 19

    2 cups Vegetable Oil

Directions

Sushi Rice

  • 1

    Bring water to a boil, add the rice and let cook covered (about 15 to 20 minutes).

  • 2

    Transfer the rice to a bowl (not metal). Make a mixture with rice vinegar, sugar and salt and mix with the rice.

  • 3

    Let rest for a few minutes and make squares with a square shaper.

Duck Skin

  • 1

    Remove the whole duck breast skin carefully to not damage the flesh.

  • 2

    Make chicherones with the duck skin, putting it in a tray over parchment paper. Cover with another layer of parchment paper and place a weight over it to maintain a straight shape.

  • 3

    Roast at 300 degrees until golden brown.

  • 4

    Let cool down and crunch with a knife. Use it on the 4 sides of square sushi rice and spread some over the sushi when it is ready.

Breast Meat

  • 1

    Clean the duck breast, removing all the fat and silver skin.

  • 2

    Season with salt and pepper.

  • 3

    Heat the oil in a skillet and sear the duck breast. Cook until medium-rare, 3-4 minutes on each side. Let rest for 5 minutes before slicing for the sushi.

  • 4

    Cut thin slices (1/4 inch) on a bias. Lay slices carefully over the square rice.

Citrus Gastrique

  • 1

    Melt the sugar in a pan until it becomes a pale color.

  • 2

    Add the juices and let cook until mixture reaches a light syrup consistency.

  • 3

    Add salt and pepper. Spread 1 spoon on the side of the sushi. Use some orange supremes as a garnish.

Asian Caviar

  • 1

    Put the vegetable oil in a bowl and let it cool down in the freezer.

  • 2

    Mix the other ingredients at room temperature and bring to a boil for 30 seconds.

  • 3

    Put the hot liquid in a squeeze bottle and start dropping little bubbles in the cold oil to make the caviar. Drain caviar from the oil and serve over the duck.

Plating

  • 1

    Spread some citrus gastrique sauce over the plate and place the sushi pieces.

  • 2

    Put a few drops of Asian caviar over each sushi and sprinkle some crunched chicherones over the plate and the sushi.

  • 3

    Finish garnishing with orange supremes.

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