Breast of Duck with Sweet Potato Purée, Caramelized Asian Pear, Maitake Mushrooms, Red Currant Jus

Recipe by Ed Stone, Executive Chef at Baltusrol Golf Club, Springfield, New Jersey, USA

Serves 4

Ingredients
 
Breast of Duck

• 4 (6 ounce) skin-on Duck Breast
• Salt and Pepper (to taste)

 
Sweet Potato Purée

• 3 whole Sweet Potatoes
• ½ cup Heavy Cream
• 6 Tablespoons butter

• Salt and Pepper (to taste)

 
Caramelized Asian Pear
2 Asian Pears  (peeled, cored and cut into wedges)
1 Tablespoons Butter
½ cup Sugar in the Raw
¼ cup Water
 
Maitake Mushrooms

• 2 cups Maitake Mushrooms
• 2 cups Brussels Sprouts (leaves only)
• 1 Tablespoon Olive Oil
• Salt and Pepper (to taste)

 
Red Currant Jus
4 ounces Chicken Stock
2 ounces Cassis
1 Tablespoon Butter
2 Tablespoons Red Currants

Preparation
 
Breast of Duck
Preheat oven to 400°F. Place duck breast skin side-up on a cutting board. Cut crosswise small slits from top to bottom, 1/8 of the way through the duck skin. Season with salt and pepper.
Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
Pour off most of the fat, lower heat to medium and flip duck back to skin side down and place in the oven and roast  for about 10 minutes. Internal center temperature should be 120°F.
Cover with aluminum foil. Let rest for 5 minutes before slicing. Reserve pan for jus.
 
Sweet Potato Purée
Pre-heat to 425°F.  Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle. Purée in a food processor, with the motor running, gradually add the heavy cream, salt and pepper, then the butter. Process until silken. Chef Note: You can make up to 2 days ahead of time; store in an airtight container. Reheat and serve.
 
Caramelized Asian Pear
Melt the butter in a non-stick skillet over medium heat. Sauté the pears and nuts in butter for 3 minutes. Add the sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
 
Maitake Mushrooms
Lay Maitake mushrooms and Brussels sprouts on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in 350°F oven for 30 minutes.
 
Red Currant Jus
Return the pan from the duck to medium-high heat. Deglaze pan with 2 ounces cassis then using a wire whisk remove the fond from the bottom of pan. Add 4 ounces of chicken stock and reduce, add 1 Tablespoon of  butter and fresh red currants.

Assembly
 
Take a generous tablespoon of sweet potato purée and smear on the plate. Slice the duck breast and place across the sweet potato purée. Spoon the roasted brussels sprouts leaves and maitake mushrooms around the duck. Place the caramelized Asian pears next to the duck. Spoon the currant jus over the duck.  

Wine Match

Tempranillo, Protos Gran Reserva, Ribera del Duero, Spain 2012
~ Pairing by Trey Beyliss, Assistant Manager

The Clubhouse from the lower 18th green. Image by Evan Schiller courtesy Baltusrol Golf Club.