duck duck peach

Recipe by Hannah Flora, Executive Sous Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

Yield: 4 portions

Ingredients

Duck
• 2 Maple Leaf Farms Duck Breast
• Salt and pepper (to taste)

Peach Gastrique
• 1 teaspoon Butter
• 1 Shallot (minced)
• 4 Peaches (freshly ripened and diced small -
makes two cups)
• 3 teaspoons Sugar
• 3 teaspoons Cognac
• 3 teaspoons Apple Cider Vinegar

Cherry Demi-Glace
• 1 cup Cherries (fresh, pitted and crushed)
• 1 quart Veal Stock
• 1 quart Red Wine

Garnish
• 1/2 cup Duck Fat Crumb
• Abbey Road Dianthus (The Chef’s Garden)
• Banana Cream Viola (The Chef’s Garden)
• Citrus Lace (The Chef’s Garden)
• Black Mint (The Chef’s Garden)
• Sweet Pea Currant Tomato (The Chef’s
Garden)

Preparation
​
Duck Breast
Place duck breast in the freezer for 10 minutes. Score skin at a bias lightly. Season the duck breast with salt and pepper. Over medium heat,place the duck breast skin side down in a sauté pan and press with a steak weight. Render the skin until crispy, draining off any excess fat—Reserve fat for duck fat crumbs. Once the skin achieves a golden brown color, remove it from the pan and allow to cool. Place duck breast in a cryovac bag and seal airtight. Set sous vide to 57c. Sous vide the duck for two hours, then remove from the water bath and bag. Finish cooking the duck in a hot pan skin side down to re-crisp the skin. Finish in oven at 350 °F for three to five minutes.

Peach Gastrique
Melt the butter in a pan, add the shallots, and sweat until translucent. Add the peaches and cook for four minutes until tender. Add the sugar, cognac, and apple cider vinegar. Continue to cook for another 15 minutes. Remove from heat and transfer to a blender—puree and pass through fine China cap.

Cherry Demi-Glace
Combine red wine and veal stock in a saucepot and simmer. Reduce by half. Remove from the heat and add the cherries. Blend the sauce until smooth—season with salt and pepper.

Assembly

On a large dinner plate, brush the cherry demiglace diagonally. Cut the duck breast in half and place along the sauce. Place peach segments around the duck. Spoon and drizzle the peach gastrique onto the meat. Garnish with duck fat crumbs, fresh cherries and microgreens and edible flowers.

The Clubhouse at Addison Reserve Country Club, Delray Beach, Florida, USA.