SPICE MAPLE LEAF FARM DUCKBREAST WITH PETITE CONFIT, BEGGARS PURSE, NORTHERN BEANS, ROASTED SQUASH AND GRIOTTE CHERRY REDUCTION
Recipe by Shawn Olah, Executive Chef at Highlands Falls Country Club, Highlands, New York, USA
Image by Diana DeLucia
Yield: 2 portions
Griotte Cherry and Duck Confit Beggars Purse
Griotte Cherry Reduction
Trim and score the excess fat on the duck breast, careful not to score all the way through into the meat. Evenly season both sides of the breast with Five Spice, then lay on to a plastic-covered pan. Cover the pan with plastic wrap, pressing the wrap down onto the meat. Refrigerate and allow to sit overnight. When ready to cook, season the duck breast with sea salt and lay fat-side down onto a cast iron pan, over medium heat. Allow to simmer for about seven minutes or until the fat has begun to render and is taking on a golden color.
Turn over the breast and continue to cook for about 3-5 more minutes, adjusting the heat as necessary. Lightly baste the duck with garlic, thyme, and whole butter. Remove duck from pan and place on resting rack, allow to rest 6-8 minutes before slicing.
Cover dried beans with cold water, refrigerate overnight. The next day, drain the beans and place them in a pressure cooker. Add chicken stock, whole garlic clove, thyme sprigs, bay leaf, and sea salt to the pot and secure lid tightly. Cook beans for 25-35 minutes, or until beans have reached the desired texture. Once cooked, remove beans with a perforated spoon and place in a separate bowl. Lightly toss beans with chopped parsley, a drizzle of olive oil, and a sprinkle of sea salt, before plating.
Preheat oven to 325°F, convection oven preferred. Combine all ingredients in a mixing bowl, mix until squash is evenly coated with all ingredients. Pour contents of the bowl onto an oven-safe baking sheet, bake in the oven for about 12-15 minutes or until squash is tender with roasted edges. Remove from oven and place on a plate, scatter over the white beans.
Griotte Cherry & Duck Confit Beggars Purse
In a mixing bowl, combine the shredded duck, cherries, and lightly warmed duck fat. Mix well and season lightly with salt. On a clean cutting board, lay out one sheet of the Feuille de Brieck pastry dough. Cut the sheet into three even segments. Using a pastry brush, lightly brush the pastry sheets and place a small teaspoon of the duck mixture in the center of the triangle. Bring all three points up together, then slowly bring in the middle areas to form a purse shape. With a blanched leek string, wrap around the top of the purse twice and gently tie it closed. Lightly coat the base of a baking sheet with clarified butter before placing the duck purse to avoid sticking while cooking. Lightly brush the outsides of the purse with clarified butter. Bake for about ten minutes at 325°F, or until pastry is crisp. Lightly pick up and hold the top, using a small spatula when plating.
Griotte Cherry Reduction
In a small saucepan, saute the shallots and garlic, herbs, bay leaf, and black peppercorns utilizing the duck fat until shallots are translucent. Add sugar, allow a caramelization to begin until an amber color is reached. Deglaze with sherry vinegar, careful to avoid spitting as the vinegar and sugar are introduced. Once the sugar has broken down, reduce for about a minute. Add liquid from the cherries and reduce until the vinegar and alcohol from the cherries have found a proper balance, usually about 4-6 minutes. Add in demi-glace and reduce slowly. Stir frequently to avoid any burning or scorching of the reduction. Reduce over low heat for about 15-20 minutes, or just before the sauce has reached the point of au sec. Strain the sauce through a fine strainer, then add in whole cherries. Allow cherries to steep in sauce for about 20 minutes, then season with sea salt to taste.
Trim the ends and peel the white asparagus, about 1/2 inch from the top down to the base. In a small saucepot, mix water, milk, sugar, and salt over medium heat, bringing to a simmer. Once at a simmer, blanch the white asparagus for about 4 minutes. Check for tenderness, then quickly remove from pot and rapidly cool in the ice bath. Once cooled, saute the asparagus with clarified butter, parsley, white wine, and whole butter before serving.
Using a spoon, place a healthy line of white beans on the left side of the plate. Lightly place pieces of squash over and throughout the beans, for even flavor distribution. Place the three petite purses staggered across the left of the plate, throughout the beans. Slice the middle of the duck breast and lay on the right side of the plate. Duck breast should be well-rested, use a light towel if necessary to avoid excess moisture on the plate. Drizzle cherry reduction between the curvature of the bean mixture and slice of duck breast. Garnish the bean mixture with whole cherries, Chef’s Garden Beet Blush, and fried sage leaves. Lightly sprinkle Maldon salt on the duck breast before serving.
Elk Cove Pinot Noir La Boheme 2019
The mild earth flavors of the duck breast pairs well with this Oregon Pinot Noir, due to its high natural acidity. The blackberry and hints of fresh cherry, and a silky finish complement this excellent dish.
~ Jason Macaulay, General Manager/COO
Signature Hole #15’s Waterfall is the head of the Cullasaja River.
Image by Victoria Thomas