Duck Consommé With Potato Dumpling, Rye Crisp and Spring Vegetables
Recipe courtesy of William Rogers, CEC, CCA, The Cosmos Club (Washington, D.C.)
Ingredients
- Ingredients for Duck Consommé
- clear duck stock - 2 qt.
- carrots - 2 oz., julienne
- mushroom scraps - 4 oz., sliced
- leeks - 2 oz., julienne
- celery - 1 oz., julienne
- bay leaf - 1 ea.
- onion - medium, sliced, 0.5 oz.
- egg whites - 3 ea.
- tomato paste - 1 oz.
- ground duck or beef - 8 oz.
- thyme - 1 sprig, fresh
- peppercorns - 6 ea.
- Ingredients for Sous Vide Duck Breast
- duck breast - 1 ea., skin, scored
- orange - 20 gms., peel only
- thyme - 2 sprigs
- black peppercorns - 2 ea.
- olive oil - 2 fl. oz.
- Ingredients for Potato Dumpling
- Yukon Gold potato - 1 ea.
- egg yolk - 1 ea.
- white cheddar - 1 oz.
- salt - 1 oz.
- white pepper - 1 oz.
- butter - 2 oz.
- Duck Consommé - Plated
- duck consommé (see recipe) - 8 oz.
- sous vide duck breast (see recipe) - 4 slices
- potato dumplings (see recipe) - 4 balls
- rye crisps - 5 ea.
- chives - 1 tsp., minced
- baby carrot slices, assorted colors - 4 ea., blanched
- fava beans - 4 ea., blanched
- espelette pepper - 4 ea.
Instructions
Procedure for Duck Consommé
- In a pot, whisk the egg whites until frothy.
- Whisk in tomato paste.
- In a bowl, combine all ingredients except stock.
- Fold everything into the pot.
- Add cold stock slowly.
- Bring contents to a simmer. Simmer 90 minutes, baste the "raft" every 10 minutes.
- Strain liquid through coffee filter.
- Use paper towels to skim off excess fat.
Procedure for Sous Vide Duck Breast
- Clean the duck breast, and score the skin.
- Combine in small vacuum bag: duck, orange, thyme, black pepper and olive oil.
- Sous Vide at 58 degrees Celsius for 60 minutes.
- Shock and reserve.
- Remove duck skin from breast. Slice to order.
Procedure for Potato Dumpling
- Steam the potato in its jacket. Cook until tender.
- Add butter and potato in a potato ricer.
- Fold in egg, cheddar, salt and white pepper.
- Chill and reserve.
- Roll potato filling in small balls
- Poach in simmering salted water until the dumplings float.
