Submitted by Jonathan Moosmiller, CMC, Executive Chef, Southern Hills Country Club, Tulsa, Okla.
1.5 lbs. duck breast with skin removed
8 ozs. duck leg meat, boneless and skinless
1.5 qt. chicken stock
2 sprigs fresh thyme
1 ea. bay leaf
4 ozs. celery, brunoises
2 ozs. onion, brunoises
2 lbs. carrots, oblique and blanched
1 clove garlic, minced
1 tbsp. parsley, chiffonnade
1 ea. orange, zested and juiced
3 cups bulgur
¼ cup baby spinach, julienned
1 ea. red bell pepper, roasted and diced
1 tbsp. canola oil
1 tbsp. Chinese five-spice powder
2 tbsp. AP flour
2 tbsp. butter
to taste kosher salt
• In a medium sauce pan, sweat half of the onions and the garlic in a small amount of chicken stock, until the onions are translucent. Add the bulgur and 1 quart of chicken stock. Bring to a boil and cover tightly. Cook gently in the oven until all the liquid has been absorbed. Season lightly and reserve for service. At time of service, add the roasted pepper, orange zest, juice, spinach and cooked thigh meat. Rewarm and toss to combine.
• Trim duck breast and remove all fat and sinew. Season with five-spice powder. At time of service, grill duck breast lightly and cook until medium. At time of service, slice duck breast into 10 equal portions.
• In a medium saucepan, brown the duck leg meat over medium heat. When browned, remove from the pan and add the remaining onion and celery. Cook until onions are translucent. Add the thyme and the bay leaf. Add the thighs back into the pan, along with enough chicken stock to cover by 2/32. Cover and gently cook until the meat is tender. Once the meat is tender, remove and dice for the bulgur salad.
• Strain the remaining sauce; season and adjust the consistency with beurre manie.
• Divide the finished bulgur salad between 10 plates, and top with 3 slices of duck. Finish each plate with some sautéed carrots and some of the duck jus.