Duck Carnival
Winner, 2002 Culinary Student Recipe Contest, Chef Ronald Bonette
Ingredients
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6 8 oz Maple Leaf Farms Boneless Duck Breasts, skin removed and reserved
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2 Tbsp Rendered Duck Fat
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1 1/2 Cups Wild Mushrooms
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1 Tbsp Minced Garlic
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2 Tbsp Brandy
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1/4 Cup Orange Juice
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2 Cups Demi Glace De Canard
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6 Roasted Shallots, 1/8 inch slices
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To Taste Kosher Salt, Coarse Ground Pepper
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2 Dashes Pepper Sauce
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2 Tsp White Truffle Oil
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2 oz Cold Unsalted Butter
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Reserved Duck Skin, julienne
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2 Tbsp Soybean Oil
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To Taste Kosher Salt and Cayenne Pepper
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3 Each Large Russet Potatoes, Large Carrots, peeled, diced
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1 Stick Butter
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2 Egg Yolks
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To Taste Kosher Salt, White Pepper, Ground Nutmeg
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6 Fresh Thyme Sprigs
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Duck Cracklings
Directions
Duck
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1
In a hot sautè pan, sear both sides of duck breasts in 1 Tbsp. rendered fat.
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2
Continue to cook in 450 degree oven for 4 to 5 minutes or until internal temperature reaches 155 degrees.
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3
Let cool 2-3 minutes before slicing.
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4
Sautè mushrooms and garlic in rendered fat until mushrooms soften.
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5
Flame with brandy.
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6
Add orange juice, reduce liquid by half.
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7
Add demi-glace and roasted shallots.
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8
Season to taste with salt and pepper. Add pepper sauce and truffle oil. Stir in cold butter. Adjust seasonings.
Duck Cracklings
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1
In hot cast iron skillet, add 2 Tbsp. soybean oil and duck skin. Stir constantly until skin is brown and crisp.
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2
Remove cracklings with a slotted spoon; drain on paper towels.
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3
Season with salt and a pinch of cayenne pepper. Keep warm. Use as garnish.
Potato Carrot Puree
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1
Steam potatoes and carrots. Pass through ricer.
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2
Add butter; mix.
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3
Season potato mixture with salt, pepper, and nutmeg.
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4
Whisk egg yolks until frothy; fold into potato mixture.
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5
Adjust seasonings. Reserve hot.
At Service
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1
Spoon into pastry bag and pipe 3 oz. portions on a parchment lined sheet pan.
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2
Place in a 500°F. oven for 8 minutes or until crispy.
To Serve
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1
Place duchess potatoes at 12:00 position of the plate.
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2
Thinly slice duck breasts and fan around the outside of the plate.
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3
Mound the mushrooms and shallots in the center of the plate.
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4
Spoon sauce over the duck breasts.
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5
Garnish with cracklings and fresh thyme.
