Trio Of Duck Roasted Breast, Leg Confit And Seared Foie Gras With Horseradish Parsnip Puree And Huckleberry Brandy Sauce
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
30 g
Canola Oil1
Salt110 g
Heavy Whipping Cream2 tbsps
Prepared Horseradish60 g
Brandy30 g
Butter60 g
SugarDirections:
1
On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate
2
Spoon or ladle the huckleberry brandy sauce around the parsnip puree
3
Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate
4
Place the sliced duck breast on top of the confit in a fanned circular fashion
5
Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips
6
Duck Breasts: Preheat the oven to 400 degrees F
7
French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast
8
With the heel of a chef's knife make a clean break on the bone without creating any fragments
9
(You can also purchase boneless duck breasts if you desire
10
) Score the skin on each breast by lightly cutting through the skin but not into the meat
11
Make a criss cross pattern to allow for easy rendering
12
Preheat a large saute pan and add the canola oil
13
Season the duck with salt and pepper on all sides
14
Place the breasts into the skillet, skin side down
15
Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy
16
Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness
17
Remove the duck and allow it to rest for 1 to 2 minutes
18
Slice the breast into 4 to 6 equal pieces and serve immediately
19
The duck should be served medium rare
20
Preheat the oven to 225 degrees F
21
Place a heavy gauge skillet on the stove over medium heat
22
Add 1 ounce of canola oil to the pan and add the duck legs, skin side down
23
Turn up the heat to make sure that the legs are rendering but not burning
24
Render the legs for 15 to 20 minutes or until the skin is completely crispy
25
Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish
26
Place the onions, garlic, celery and thyme over the duck legs
27
Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck
28
Cover the dish with tin foil and place in the oven for 3 to 4 hours
29
Remove the dish and allow it to cool
30
Remove the duck legs from the fat and remove the skin
31
With a fork or small knife begin to shred and remove all the meat from the legs
32
The meat should be very tender and shredded into thin even pieces
33
This can be done days in advance and reheated when needed
34
Heat a saute pan over very high heat and allow it to get extremely hot
35
Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown
36
Serve immediately
37
In a large sauce pot add the potatoes and the parsnips and season with salt
38
Cover with water and bring to a boil
39
Allow it to simmer until the potatoes are tender
40
Drain the potatoes and parsnips and place into a blender or food processor
41
Add the heavy cream to form a mashed consistency
42
Add the horseradish and puree until very smooth and season with salt, to taste
43
Do not over mix
44
Place the mixture into a pastry (piping) bag and reserve hot for the assembly
45
In a small saucepan add all ingredients together and bring to a boil
46
Reduce by 2/3 and season with lemon juice and salt