Duck Duo
Submitted by Adam Minicucci, Executive Chef, The Country Club of North Carolina, Pinehurst, N.C.
Ingredients
6 ea. boneless duck breast
6, 1 ½-oz. portions foie gras
2 cups wild rice
1 lb. carrots
1 tbsp. butter
1 cup dried cranberries
2 vanilla beans
1 small white onion
4 cups orange juice
2 oranges, zested
¼ cup apple cider vinegar
¼ cup honey
¼ cup sugar
3 tbsp. star anise
3 tbsp. cloves
3 tbsp. juniper
3 tbsp. caraway seed
3 tbsp. fennel seed
2 cups apple cider
2 cups orange juice
2 ea. cinnamon sticks
12 ozs. Five Spice demi-glace
For the Duck Breast:
• Sous vide duck breast at 135º F for two hours.
• Score duck skin and render in sauté pan until duck is crispy and golden brown.
For the Carrot Puree:
• Sous vide carrots with a few tablespoons of butter at 190º for two hours. Puree carrots in Vita mixer until smooth.
• Season with coriander, salt and pepper.
For the Cranberry Vanilla Chutney:
• Combine dry cranberries, vanilla bean, small diced caramelized onions, orange juice, orange zest, apple cider vinegar, honey and sugar.
• Simmer on low heat for two hours.
• Let cool to thicken on sheet tray before serving.
For the Star Anise Glace:
• Toast star anise, clove, juniper, cinnamon stick, fennel seed and caraway seed in sauté pan.
• Add apple cider, orange juice, honey and a touch of apple cider vinegar to toasted spices.
• Simmer for two hours.
• Strain and thicken with slurry.
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