Seared Maple Leaf Farms Duck Breast Blini with a Plum and Rhubarb Compote and Quinoa Confit

Seared duck breast blini with plum and rhubarb compote and quinoa confit

Enjoy this savory pancake topped with tender duck breast, a sweet plum and rhubarb compote, and decadent quinoa confit.

Student Finalist 2016 Chef Recipe Contest, Carly Rapp, Southern New Hampshire University, Gilmanton, NH

Ingredients

Blini

  • 1

    1 1/2 oz Quinoa Flour

  • 2

    3 oz All-Purpose Flour

  • 3

    1/4 tsp Baking Powder

  • 4

    1/2 tsp Salt

  • 5

    1 Egg

  • 6

    1/2 oz Butter, melted

  • 7

    3 oz Whole Milk

  • 8

    1 oz Clarified Butter

Compote

  • 1

    3 oz Fresh Rhubarb, diced

  • 2

    1 Plum, diced

  • 3

    1 Tbsp Granulated Sugar

Duck

Quinoa

  • 1

    Rendered Duck Fat/Drippings

  • 2

    1 oz Whole Quinoa

Duck Jus

  • 1

    Rendered Duck Fat/Drippings

  • 2

    1/2 tsp Pomegranate Molasses

Garnish

  • 1

    Chopped Chives

Directions

  • 1

    Whisk the quinoa flour, all-purpose flour baking powder, and salt together in a small bowl. Add in the eggs, melted butter and milk. Whisk to combine.

  • 2

    Heat the clarified butter in a saucepan on medium heat. Drop tablespoons of the blini batter onto the hot clarified butter. Cook the blinis until they just begin to brown and the batter bubbles. Flip and cook for 30 more seconds. Continue with the remainder of the batter. There will be enough for a few extra blini. Set blinis aside and keep warm.

  • 3

    Combine diced fruit and sugar in a saucepan. Cook over medium-low heat until the plum begins to break down and the rhubarb is soft (about 5 minutes). Set aside.

  • 4

    Preheat the oven to 350°F.

  • 5

    Score duck breast skin into 1/4-inch intervals. Rotate breast and score again, making a crisscross pattern. Be careful not to cut into the meat. Season the duck breast generously with salt and pepper.

  • 6

    Preheat oil in a sauté pan to medium. Place the duck breast skin-side down in the pan. Cook for 8-10 minutes or until the fat is rendered. While the fat is rendering, add the tarragon sprig and garlic clove. Baste the duck breast with its own fat and tarragon and garlic. Turn breast over and cook for an additional 1-2 minutes. Save the fat/duck drippings in the sauté pan.

  • 7

    Transfer the breast into an ovenproof pan or dish and bake until internal temperature reaches 155°F, about 5-6 minutes. Remove the duck breast from the pan and let it rest for at least 5 minutes.

  • 8

    While the duck drippings are still hot, add the quinoa and fry in the fat until golden brown and crispy. Drain and remove the quinoa, reserving the fat liquid. Set aside.

  • 9

    Combine 1/2 teaspoon of pomegranate molasses with about a tablespoon of the reserved duck liquid to make a drizzle.

  • 10

    Place 1 blini on a small plate. Slice the duck breast thinly to get approximately 8 pieces. Place 2 slices of duck on top of the blini base. Spoon the rhubarb and plum compote on top of the duck. Sprinkle quinoa confit over the whole blini and place the chopped chives on top. Drizzle the duck jus around the plate to serve. Enjoy!

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