Duck Breast Crusted With Honeyed Nuts Coffee Infusion And Brandied Cherries
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 tbsps
Blanched Almonds (toasted)4 tbsps
Hazelnut (blanched, toasted)4 tbsps
Walnut (toasted)170 g
Honey (wildflower)4 cups
Heavy Cream2 tbsps
Espresso Beans (cracked)1
Salt4 cups
Endive (cleaned)1 tsp
Sugar110 g
Cherry (brandied)Directions:
1
To make the crust, chop the toasted nuts coarsely
2
Do not reduce the nuts to a powder
3
Stir the nuts into the honey and set aside
4
To make the coffee sauce, in a heavy-bottomed saucepot, bring the consomme and the cream to a boil, reduce the heat, and let simmer
5
Stirring occasionally, reduce the sauce by about 3/4, until it will coat the back of a wooden spoon
6
Add the cracked coffee beans, cover, and turn off the heat
7
Let the sauce infuse for 10 minutes, then strain, and adjust the seasoning with salt and pepper
8
Set sauce aside and keep warm
9
Preheat the broiler
10
To prepare the duck breast, trim away excess fat and lightly score the skins with a sharp knife
11
Season with salt and pepper and cook, skin side down, over medium heat in 4 tablespoons of the canola oil
12
As the duck breasts render their own fat, the skins will crisp and become golden brown
13
Drain off excess fat periodically
14
Cook the duck breasts for about 10 minutes
15
Turn the breasts onto their flesh side and cook for 1 more minute
16
Remove the breasts from the pan, and wipe pan clean with a paper towel
17
In a separate saute pan, heat the remaining canola oil
18
Add the endive, orange zest, and sugar, and saute until the endive is wilted
19
Set aside and keep warm
20
Spread each breast with 1 1/2 tablespoons of the honey nut crust, and place them back in the clean pan
21
Caramelize the duck under the broiler for 1 minute, making sure the crust doesn't burn
22
Remove the breasts to a plate and rest for 5 minutes
23
To serve duck breast, slice each breast into 1/4-inch thick pieces and fan out
24
Place slices on warmed plates with sauteed endive
25
Pour the coffee sauce around duck breast, and garnish with the brandied cherries