Pan Roasted Duck Breast in Walnut Crust with Spiced Apple Malt Chutney
Winner, 2002 Duck Recipe Contest, Chef Guenther Cussigh
Ingredients
Marinade
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1
6- 8 oz each Maple Leaf Farms Boneless Duck Breasts
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2
3 Cups Sweet Soy Sauce (Ketjap Manis)
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3
1 Cup Coconut Milk
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4
1 Cup Chopped Cilantro
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5
To Taste Salt and Pepper
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6
1/2 Cup Water
Walnut Crust
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1
3 Cups Crushed Walnuts
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2
1 Cup Chopped Parsley
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3
1 Cup Flour
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4
2 Cups Egg Wash
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5
1/2 Cup Walnut Oil
Spiced Apple Malt Chutney
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1
1/2 Cup Butter
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2
1 Cup Finely Diced White Onion
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3
1 1/2 Cups Diced Granny Smith Apples
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4
1 Cup Distilled White Vinegar
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5
1 Tbsp Chopped Ginger
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6
1/2 Cup Malt Beer
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7
1/2 Cup Sugar
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8
3 Cloves, ground
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9
1 Tsp Kosher Salt
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10
2 Tsp Yellow Mustard Seeds
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11
1 Tbsp Minced Lemon Zest
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12
1/2 Cup Each Apricot Jam, Dried Cranberries
Smashed Sweet Yams
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1
4 Yams, peeled, quartered
-
2
To Taste Salt
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3
1 Tbsp Chinese 5 Spice Powder
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4
1/2 Cup Cold Butter Flakes
Garnish
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1
As Needed Yams
Directions
Marinade
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1
Remove skin and fat from duck breasts.
-
2
Mix together water, soy sauce, milk and cilantro.
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3
Pour over duck. Marinate for 2 hours in refrigerator.
-
4
Remove duck from marinade and reserve marinade.
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5
Season duck with salt and pepper.
Walnut Crust
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1
Combine walnuts and parsley.
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2
Dip duck breasts in flour and egg wash.
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3
Dredge in walnut mixture.
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4
Heat walnut oil
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5
Sear duck breasts on both sides until golden brown.
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6
Bake in 375 degree oven 10 minutes or until internal temperature reaches 155 degrees.
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7
Let breasts rest 2-3 minutes before slicing.
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8
Pour reserved marinade in saucepan.
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9
Reduce to glaze consistency. Strain and set aside.
Spiced Apples Malt Chutney
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1
Sweat onions in butter.
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2
Add apples, vinegar, ginger, beer, sugar, cloves, salt, mustard seeds and lemon zest.
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3
Bring mixture to a boil.
-
4
Add apricot jam. Simmer until thickened and apples are tender, about 15- 20 minutes.
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5
Stir in dried cranberries.
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6
If needed, add thickening agent.
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7
Remove chutney from heat.
Smashed Sweet Yams
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1
Boil yams in salted water until soft and tender; strain.
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2
Mash yams.
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3
Season with salt and Chinese five spice.
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4
Slowly whisk in butter flakes.
Garnish
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1
Slice yams gaufrette style; deep fry.
Plating
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1
Place chutney and yams on plate; top with duck.
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2
Drizzle plate with glaze.
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3
Garnish with gaufrette yams.