Maple Leaf Pan Seared Duck Breast with Heirloom Carrot Variations, Parisienne Potatoes, Blackberry Gastrique, and Petit Carrot Tops
Recipe courtesy of Anthony J. Capua IV, Executive Chef of Sycamore Hills Golf Club
Ingredients
- 10-oz. duck breast - 1 ea.
- For Heirloom Carrots Puree
- heirloom carrots - 1 cup
- water - 1/4 cup
- unsalted butter - 2 tsp.
- salt - to taste
- For Roasted Heirloom Carrots
- heirloom carrots - 1/4 cup
- olive oil - 2 Tbsps.
- salt and pepper - to taste
- For Parisienne Potatoes
- Yukon gold potato - 1 large
- oil - 3 Tbsps.
- Thyme - 2 tsp.
- Rosemary - 2 tsp.
- For Blackberry Gastrique
- Fresh Blackberries - 1/2 cup
- Red Wine Vinegar - 1/4 cup
- red wine - 1/4 cup
Instructions
Procedure:
- Score the fat layer on the duck breast with a sharp knife, reaching all the way to the breast meat. Salt and pepper liberally. Then place the breast in a hot cast iron skillet on an incline, fat side down. Render the fat over medium-low heat for 10-12 minutes. Flip the breasts and sear another 6-10 minutes, depending on the size of the breasts. Allow the breast to rest for 3-4 minutes and slice.
- For Heirloom Carrots Puree: Place carrots, water, butter, and salt into a saucepan with a lid. Begin heating on high so water starts steaming quickly, then reduce heat to medium and continue steaming until carrots are tender and there is little water left in the pot. Carrots take a bit longer to cook than some other vegetables, so keep an eye on them. Add a splash of water if they start to dry out. Once the carrots are super tender, transfer them to a blender, and blend until smooth.
- For Roasted Heirloom Carrots: Take heirloom carrots and cut into 3 pieces oblique, toss in bowl with olive oil, salt and pepper and transfer to sheet pan. Slow roast carrots at 350°F for 12-14 minutes till slightly roasted.
- For Parisienne Potatoes: Take a melon baller and scoop out balls of Yukon potato and place in cold water. Drain potatoes and place into sous vide bag with oil and herbs, seal bag. Place bag in sous vide at 185° for 3hrs, remove bag and place in ice water.
- For Blackberry Gastrique: Purée fresh blackberries in blender and push through sieve or strainer to remove seeds. In a small saucepan, bring vinegar and red wine to a boil, then lower heat and simmer until reduced by half. Add blackberry purée and continue to reduce. Add sugar. Remove from heat when thick enough to coat back of spoon.
