- Yield: 10 portions
Duck Two Ways
Recipe courtesy of Gabriel Maldonado, CEC, CCA, Executive Chef, The Gasparilla Inn & Club in Boca Grande, Fla.
Ingredients
- Duck pie
- ground duck - 2 lbs., 50% fat skin and 50% lean meat
- white onions - 1 cup, small dice
- English peas - 1 cup
- carrots - 2 cups, small dice
- Tarragon - 1 Tbsp., fresh chopped
- tomato paste - 1/2 cup
- salt and pepper - to taste
- For potato crust (for pie)
- Okinawa sweet potatoes - 2 lbs.
- eggs - 2 large
- Parmesan cheese - 1 cup
- ground nutmeg - pinch
- salt and pepper - to taste
- For duck breast:
- cleaned no fat duck breast - 5 breasts, cut int 2x2-inch square
- salt and pepper - to taste
- olive oil - as needed
- Sauce and garnishes
- orange marmalade gastrique - 1/2 cup
- crispy duck skin - optional
- carrot puree - 2 cups
- asparagus - 20 pieces, blanched and halved
- micro greens - as needed
Instructions
Procedure:
- For duck pie: Sweat meat until partially cooked, add onions, salt and pepper cook for 2 minutes. Add vegetables and cook for 3 minutes. Add tomato paste and tarragon. Add some chicken stock. Mix well taste and adjust seasoning. Keep warm until assemble.
- For potato crust (for pie): Cook potatoes in steamer, puree and mix ingredients, taste and adjust seasoning. Keep warm and assemble pies while warm. Place about 4 ounces of the ground duck pie mix in small baking dish. Pipe potatoes in desired form and evenly. If desire sprinkle some cheese, bake or torch until golden brown.
- For duck breast: Seared breast with oil, salt and pepper let rest for 3 minutes. When ready to assemble, flash in salamander or oven then cut into desired portions, shapes and plate.
- Assembly: Assemble according to the photo.