Duck Duo
Recipe courtesy of Adam Minicucci, Executive Chef, The Country Club of North Carolina, Pinehurst, N.C.
Ingredients
- boneless duck breast - 6
- foie gras - 6, 1 1/2 oz. portions
- wild rice - 2 cups
- carrots - 1 lb.
- butter - 1 Tbsp.
- dried cranberries - 1 cup
- vanilla beans - 2
- white onion - 1, small
- orange juice - 4 cups
- oranges - 2, zested
- apple cider vinegar - 1/4 cup
- honey - 1/4 cup
- sugar - 1/4 cup
- star anise - 3 Tbsps.
- cloves - 3 Tbsps.
- juniper - 3 Tbsps.
- caraway seed - 3 Tbsps.
- fennel seed - 3 Tbsps.
- apple cider - 2 cups
- orange juice - 2 cups
- cinnamon sticks - 2
- Five Spice demi-glace - 12 ozs.
Instructions
For Duck Breast
- Sous vide duck breast in 135°F for two hours.
- Score duck skin and render in sauté pan until duck is crispy and golden brown.
For Carrot Puree
- Sous vide carrots with a few tablespoons of butter at 190° for two hours. Puree carrots in Vita mixer until smooth.
- Season with coriander, salt and pepper.
For Cranberry Vanilla Chutney
- Combine dry cranberries, vanilla bean, small diced caramelized onions, orange juice, orange zest, apple cider vinegar, honey and sugar.
- Simmer on low heat for two hours.
- Let cool to thicken on a sheet tray before serving.
For Star Anise Glace
- Toast star anise, clove, juniper, cinnamon stick, fennel seed and caraway seed in sauté pan.
- Add apple cider, orange juice, honey and a touch of apple cider vinegar to toasted spices.
- Simmer for two hours.
- Strain and thicken with slurry.