Roasted Lola Duck Breast with white sweet potato mousseline, glazed beets, and macerated Finger Lakes grapes

(serves 4)

Ingredients:
4 ea.     boneless Lola duck breast
(for the duck: Prepare the brine)
1 qt.    water
¼ cup     kosher salt
1/8 cup    granulated sugar
5     parsley stems
1     bay leaf
1     head of garlic
1     onion, sliced
1.5 tbsp.     pickling spice

Procedure:

• Combine all ingredients in a medium saucepot. Bring to a simmer to dissolve the salt and sugar.
• Remove from heat and chill the mixture back down to 40 degrees Fahrenheit.
• Place the duck breasts into the brine and let sit for 6 to 8 hours in the refrigerator. Remove and pat dry on paper towels.
• Reserve the duck breast in the cooler until cooking time.

For the white sweet potatoes:
2 lbs.    white sweet potatoes (peeled and
cut into 4 pieces)
1 qt.    heavy cream
2 tbsp.     unsalted butter
1 tsp.     salt
1/8 tsp.    ground white pepper
pinch     of nutmeg, to taste

Procedure:

• Peel 2 pounds of white sweet potatoes (or orange, if white is not available) and cut each potato into four uniform pieces. n Add them to a thick-bottomed, medium-large sauce pot, and cover with the cream.
• Add the salt and bring to a simmer. Simmer for 15 to 20 minutes, or until the potatoes are fully tender.
• Strain the sweet potatoes out of the cream (reserve the cream) and add the sweet potatoes to a food processor. Add the nutmeg, butter and white pepper, and blend the sweet potatoes until very smooth and creamy. Check the seasoning and adjust if necessary. (NOTE: To make the mixture even smoother, pass it through a fine strainer; but this is not absolutely necessary).
• Place the mixture into a piping bag with a small round tip and reserve the mixture warm (above 140 degrees Fahrenheit).

For the glazed beets:
8 ea,    baby candy-stripe beets
1 tbsp.     red wine vinegar
½ tbsp.     salt
1 tbsp.     extra-virgin olive oil from California
2 sprigs     fresh thyme
1 clove     garlic
pinch    black pepper

For pickup:
1 tbsp.    unsalted butter
1 tbsp.     chicken stock
4     small pinches of baby herbs
(micro greens)

Procedure:

• Place the beets and all of the ingredients into a small-medium cryovac bag.
• Seal the bag and cook the beats sous vide at 185 degrees Fahrenheit for 1.5 hours, or until tender but holding its texture.
• When beets are cooked, quickly submerge the bag into ice water for 15-20 minutes or until well-chilled.
• Gently peel the beets by rubbing the skin off with a towel as to maintain their shape.
• Cut the beets into quarters, and reserve for later use.

For the macerated grapes:
1 qt.    seedless red Finger Lakes grapes
(washed and removed from vine)
1 qt.    Pinot Noir of your choice
1 ea.    shallot, sliced
6 ea.    fresh thyme sprigs
3 tbsp.    cold unsalted butter (cut in cubes)

Procedure:

• Place the washed seedless red grapes in a medium saucepot, along with the wine—but reserve 12 of the nicest grapes in the bunch.
• Place the shallot and thyme into the pot and place over low heat. Continue to cook over low heat until the liquid has reduced by 75 percent, and the grapes are dissolved and soft.
• Strain the mixture back into a small saucepot, and discard the softened grapes. Reserve 2 tablespoons of the reduction in the cooler.
• Place pot back on stove at the lowest setting. Gently whisk in the butter one piece at a time, until all of the butter is incorporated. Reserve in a warm, 140-degree environment (a coffee thermos works well for this).
• With the remaining 12 grapes, gently peel off the skin, using a paring knife and being careful not to puncture the flesh. Start at the end with the vine whole, as you will not hit the flesh.  This is tedious work, but well worth the refinement.
• Place the grapes in the now cooled 2 tablespoons of wine reduction, and let sit for 30-40 minutes minimum (overnight is better).

Final procedure/plating (see photo):

• Place a large skillet over low heat with 1 tablespoon of canola or grape seed oil.
• Allow oil to get hot for one minute and add the duck breast, skin side down, and press to ensure that the skin is flat in the pan. Continue to “crisp” the skin on low heat for about 10-12 minutes.  (Keeping the pan on low heat ensures that the excess fat is rendered off of the duck breast and yields a very crispy skin, without burning).
• Once the skin is crispy, flip the duck breast and turn the heat up to medium. Gently cook the underside of the duck while basting the breast with the rendered duck fat in the pan for just 2 minutes—this will yield a perfect, medium-rare breast.
• Remove the duck from the pan and place on a wire resting rack for 7-10 minutes to rest.
• Meanwhile, take the beets and place them into a small sauté pan with 1 tablespoon of butter and gently warm them, adding 1 tablespoon of chicken stock at the end to glaze, and salt and pepper to taste.
• Transfer the macerated grapes (three per person, mixed with 2 tbsp. sauce per person) to a small sauce pot. Allow the grapes to combine with the sauce, but be careful to not break them up.
• On a large, warm rectangular plate, gently pipe a three-inch strip of white sweet potato mousseline to the left of center plate.
• Place three quarters of glazed baby beets to the right of center plate to resemble a flower (top with baby herbs).
• Slice the duck breast in uniform slices about a quarter-inch thick. Fan the duck slices in the center of the plate between the purée and the beets.
• At the top of the plate, place three of the grapes, along with 1 to 2 tablespoons of sauce, in a perfect line above all the other components.
• Serve immediately, while hot and beautiful.

Submitted by Frank Mirabile, CEC, Executive Chef, Monroe Golf Club, Rochester, N.Y.