Recipes > Main Dish > Citrus Seared Maple Leaf Farms Duck Breast with Herb Goat Cheese

Citrus Seared Maple Leaf Farms Duck Breast with Herb Goat Cheese

Name: Citrus Seared Duck Breast with Goat Cheese
Total time: 90 min
Cuisine: Europe
Ingredients: 2 Plums, fresh, peeled; 2 tsp Canola Oil; Water; 4 oz Butter, cubed; 1 tsp Lemon Juice, fresh; 1 tsp Kosher Salt; 1/2 tsp White Pepper; 1 Blood Orange, cut into supreme segments, julienne skin; 1 Orange, cut into supreme segments, julienne skin; 1/2 Cinnamon Stick; 1 Star Anise; 1 Whole Clove; 1/4 cup Orange Juice; 1/4 cup White Wine Vinegar; 3 cups Orange Juice; 2 cups Water; 1 Tbsp Ginger; 4 sprigs Thyme; 2 Maple Leaf Farms Duck Breast; 2 Tbsp Honey; 1/2 tsp White Pepper; 1 tsp Kosher Salt; 6 oz Goat Cheese; 1 tsp Thyme, minced; Extra Virgin Olive Oil; 1 tsp Mint, minced; Oil for deep frying

Duck breast bursting with bright citrus flavors, creamy herb goat cheese, savory plum butter, and deep-fried mint leaves.

Ingredients

Plum Butter

2 Plums, fresh, peeled
2 tsp Canola Oil
Water
4 oz Butter, cubed
1 tsp Lemon Juice, fresh
1 tsp Kosher Salt
1/2 tsp White Pepper

Citrus Confit

1 Blood Orange, cut into supreme segments, julienne skin
1 Orange, cut into supreme segments, julienne skin
1/2 Cinnamon Stick
1 Star Anise
1 Whole Clove
1/4 cup Orange Juice
1/4 cup White Wine Vinegar

Duck

3 cups Orange Juice
2 cups Water
1 Tbsp Ginger
4 sprigs Thyme
2 Maple Leaf Farms Duck Breast
2 Tbsp Honey

Herb Goat Cheese

1/2 tsp White Pepper
1 tsp Kosher Salt
6 oz Goat Cheese
1 tsp Thyme, minced
Extra Virgin Olive Oil

Garnish

1 tsp Mint, minced
Oil for deep frying

Directions

1
Toss peeled plums in canola oil and grill until charred. Cut plums into small dice. Add just enough water to cover plums in a pot and cook until the water is evaporated. Place all ingredients in a blender and purée until smooth, then strain through a chinois. Set aside at room temperature until plating.
2
Peel the oranges, reserving the peel for later use.. Supreme the orange segments and place in a bowl. Add the remaining ingredients to a saucepan, simmer and reduce by half. Pour the reduction over the orange segments covering them in the bowl. Remove pith from orange peel and julienne. Bring cold water to a boil and blanch julienne peel. Repeat process three times. Place the julienne peel in the same bowl as the segments, reserve at room temperature for plating.
3
Bring orange juice, water, ginger, and thyme to a simmer. Score the skin on the duck breast then add to poaching liquid. Cook duck breast to rare internal temperature. Pull out of poaching liquid and dry on a paper towels. Return poaching liquid with the addition of honey to a simmer and reduce to 3/4 cup. Reserve reduction for plating.
4
Heat sauté pan to medium heat, place dried duck breast skin side down with a foil covered brick on the duck. Sear for 2-4 minutes, turn over and do the same to other side. Remove from pan, let rest for 5 minutes. When ready for plating, slice duck in half lengthwise, then cut into thirds vertically, sprinkle with salt and pepper.
5
Blend goat cheese with herbs and mound into 6, each 1 ounce balls. Place balls in a sauté pan with extra virgin olive oil pan right before service, glaze under a preheated broiler until golden brown.
6
Deep fry mint leaves in a chinois until crisp. Reserve for plating.
7
Take a 14 inch oval plate, place a dollop of plum butter in the center of the plate and smear with offset palate knife. Pat dry duck breast and arrange on plate. Place a mound of cheese offset next to 3 of the 6 duck pieces. Dry citrus segments and julienne peels on a paper towel placing them around and on duck breast and cheese. Using tweezers, place mint randomly on the other ingredients. Drizzle 1 oz of reduction on each serving of duck breast and around the plate.