duo of duck with Pan Roasted Margret Duck Breast, Crisp Duck Leg Confit, Chicory, Chioggia Beets, Chanterelles, Sun Choke Puree, Preserved Orange

Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
Image by Diana DeLucia

Yields 4

Ingredients

• 1 Magret Duck Breast
• 4 Duck Leg and Thigh Quarters
• 3 Chioggia Beets
• 1 cup Chanterelles
• 3 Garlic Cloves (smashed)
• 3 Bay Leaves
•  4 Chiccory (frisee, friseline, or other bitter green)
• EVOO
• Maldon Sea Salt
• 1 Meyer Lemon (juice)

Curing Mix

• 2 cups Salt
• 1 cup Sugar
• 2 Tablespoons Toasted Coriander Seeds
• 3 Bay Leaves
• ½ bunch Thyme

Sun choke Puree

• 2 cups Sun Chokes (peeled and roughly chopped)
• 2 Tablespoons Butter
• ½ cup Heavy Cream
• 1 Tablespoon Salt

Preserved Orange

• 6 Oranges
• 2 Lemons
• 2 cups Kosher Salt
• ½ cup Sugar

Garnish

• Red Veined Sorrel 
• Pea Tendril 
• Viola flower 

Preparation

Preserved Oranges (make 4 weeks ahead of time)

Cut 6 oranges into wedges.

Mix salt and sugar.

Layer orange wedges in a clean jar with the salt ad sugar mixture in between each layer.

Cover with juice of remaining oranges and lemon (enough to submerge).

Leave in a cool dark place for at least four weeks.

Once oranges are ready, remove from brine.  Cut the flesh from the rind. 

Poach the rind in water for about 20 minutes.

Transfer the rind and a little of the poaching water to a blender.  Puree until smooth consistency.  Chef Note: Can thicken with xanthan gum if necessary.

Place in squeeze bottle for assembly.
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Prepare Ahead of Time

Combine all ingredients for the curing mix and split in half. Set aside.

Roast 2 chioggia beets 300°F one hour or until tender. Set aside.

Slice 1 beet very thin on mandolin and hold in cold water. (save for garnish)


Duck Breast
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Trim the duck breast and score the skin.

Coat the duck breast in the curing mix, cryovac and let stand in fridge for 3 hours.  Rinse, dry and season the breast with salt and pepper.   

Place the breast skin side down in a flat cast iron skillet on as low a heat as you can keep the burner.  As the fat renders, drain the excess. 

Chef Note: Try to render as much fat as possible, it will take a good 20-30 minutes.  Do not flip the duck. 

When the skin is rendered and crispy, remove from heat and let cool on a wire rack.


Duck Confit

Cover the duck legs with the reserved curing mix.  Cryovac and let stand in fridge overnight.  

Wash duck legs and dry.

Place legs on a wire rack and place in preheated 375°F oven for 25-35 minutes until nicely browned and fat rendered.  Reserve the rendered fat.

Place the duck legs in cryovac bags with 2-3 ounces of the reserved duck fat, smashed garlic cloves, bay leaf and salt and pepper to taste.  Seal and submerge in 155°F water bath for 24 hours. 

Roast in 400°F oven until skin is crisp and warmed through for service.


Sun Choke Puree

Place the peeled sun chokes, heavy cream, butter and salt in cryovac bag and seal.

Steam for 30-40 minutes until sunchokes are exceedingly tender.

Empty contents of the bag into a blender and puree until smooth.  Adjust seasoning and consistency if necessary.


Beets/Chanterelles

Season beets with EVOO, salt and pepper.  Roast until tender.  Cut into wedges.

Sautee the chanterelles in butter.


Assembly

Spoon Sunchoke Puree onto a serving plate.

Slice the duck breast length wise - 4 portions per breast. Place on top of sunchoke puree.

Place the warmed beets and chanterelles around sliced breast. 

Toss the bitter greens and thin sliced chioggia beet with EVOO, Meyer lemon juice, and salt.  Place on opposite side of plate from duck breast.

Place crisp duck leg confit next to salad.

Place small dot’s of preserved orange puree around salad. 

Garnish with red veined sorrel pea tendrils and blue viola flowers.

 
Wine Match

2014 Domaine Odoul-Coquard Gevrey Chambertin

The Tuxedo Club, Golf Clubhouse, Tuxedo Park, New York, USA
Image courtesy The Tuxedo Club