- Yield: 1 portion
Chocolate Curry Maple Leaf Duck Breast
Recipe courtesy of Hannah Flora-Mihajlovic, Executive Sous Chef of Addison Reserve Country Club and contestant on the 23rd season of FOX TV’s Hell’s Kitchen, hosted by Chef Gordon Ramsay
Ingredients
- maple leaf duck breast - 1 ea.
- fresh peaches - 2 ea., ripe
- granulated sugar
- panko bread crumb - 1/2 cup
- Valhora 70% chocolate chips - 1/4 cup
- yellow curry powder - 1 Tbsp.
- shallot - 1 ea.
- apple cider vinegar - 6 Tbsps.
- Thai chili - 1 ea.
- cognac - 1/2 cup
- veal demi-glace - 1 cup, bonewerks
- fresh pomegranate - 1 ea., garnish
- sunflower sprouts - garnish
- Ingredients for the Peach Escabeche:
- shallot - 1 ea., minced
- olive oil - 1 tsp.
- fresh peaches - 1 ea., ripened, diced small
- honey - 3 tsp.
- cognac - 3 tsp.
- fresh Thai chili - 1 ea., minced
- sugar - 2 Tbsps.
- apple cider vinegar - 6 Tbsps.
- Ingredients for the Chocolate Curry Demi-Glace:
- yellow curry powder - 1 Tbsp.
- Valrhona 70% chocolate chips - 4 Tbsps.
- veal demi - 1 cup, bonewerks
- red wine - 1 cup
Instructions
Procedure for the Duck Breast:
- Place duck breast in freezer for 10 minutes.
- Score skin at a bias lightly.
- Season duck breast with salt and pepper.
- Over medium heat, place duck skin side down in a sauté pan and press with weight. Sear for about 6-8 minutes. Render skin until crispy, draining off any excess fat. Reserve fat for crumbs.
- Once skin achieves a golden-brown, kiss the meat side of the duck breast. Transfer to the oven at 400°F and roast until internal temp of 131°F, about 5-10 min. Top with crispy duck crumbs.
Procedure for the Peach Escabeche:
- Sweat shallots in olive oil until translucent.
- Add peaches and cook for 4 minutes until tender.
- Add cognac; cook out the alcohol
- . Add chili, vinegar, honey, sugar and vinegar. Cook until combined.
Procedure for the Chocolate Curry Demi-Glace:
- Reduce wine by half in sauce pan. Add veal demi and simmer.
- Remove from heat and mix in chocolate and yellow curry powder until melted.
- Season with salt and pepper.
To Plate:
- Brush chocolate curry sauce on base of plate.
- Slice duck breast and position.
- Dot escabeche around.
- Garnish with sunflower sprouts and pomegranate.