Orange Ginger Duck

Procedure for the Orange Ginger Marinade

1. Whisk together all ingredients.

Procedure for the Duck Breast

1. Trim the silver skin and vessel from the duck breast. Score the skin, and cut off any excess from around the meat. Cryo-Vac the duck breast with the marinade, and refrigerate for at least 6 hours, up to 24 hours.
2. Remove the breast from the pack, and gently rinse off the marinade. Pat with a paper towel until completely dry, especially the skin. Set the breast skin side up on a sheet tray with a wire grate, and refrigerate uncovered for 24 hours.
3. Elevate a sauté pan above a burner by about 15° by setting metal plates to cover the rear 1/4 of the burner. Place the duck breast at the top of the pan, skin side down, in order to allow the fat to drip off towards the bottom of the pan as it renders.
4. Preheat a convection oven to 300° F.
5. Continue to sear the skin over low heat until golden brown and crispy to the touch, rotating every 3 minutes. This should take 10-15 minutes. Remove the duck breast from the pan, and place skin-side up on a sheet tray with a wire grate. Reserve the drippings of fat for use in other dishes.
6. Place the sheet tray on the center rack in the preheated oven and cook for 4 minutes or until 115° internal temperature. Remove from the oven, and allow to rest to room temperature. Slice the duck breast in half lengthwise, then slice each half on a 30-degree bias. At this point, the interior of the duck breast should be a consistent, soft pink throughout.

Procedure for the Almond Crumble

1. Preheat a convection oven to 450° F.
2. Place the oats, seeds and almonds on a sheet tray, and toast in the preheated oven for 1 minute. Reduce the oven temperature to 300° F and remove the sheet tray.
3. Melt the butter over medium heat in a sauté pan, and add the other ingredients. Stir to combine, and cook for 1 minute or until brown sugar is completely melted. Add the contents of the sheet tray and stir until coated.
4. Spread the mixture evenly on the sheet tray, and bake in the oven for 15-20 minutes or until crisp and golden brown. Remove from the oven, and allow to cool to room temperature.
5. Place the granola in the robot coupe and pulse until a coarse crumble.

Procedure for the Goat Cheese Cream

1. Place all ingredients in a robot coupe, and process until the goat cheese is smooth and creamy. Pour into a squeeze bottle.

Procedure for the Macerated Raspberry

1. Pour the Chambord into a spray bottle. Place the raspberries on a small sheet tray. Coat them completely with the sugar. Spray the raspberries with Chambord, tossing gently until covered. (Chef's note: You will only use about 1 Tbsp. of liquor.) Allow to macerate for 1 hour, up to 24 hours.

Procedure for the Crispy Pancetta

1. Preheat a conventional oven to 225° F.
2. Using an industrial meat slicer, slice a 1 cm. layer from the log. Place the slice of pancetta on a silicone mat lined sheet tray. Place another silicone mat on top of the pancetta slice and put the sheet tray in the preheated oven. Bake for 15-20 minutes until crispy and brittle. Remove the pancetta from the tray and carefully break into 3-5 pieces.

Procedure for the Orange Supreme

1. Slice the top and bottom of the orange, 1-2 cm. Cut around the orange to remove the peel and pith, only cutting about 1 cm into the flesh. Slice on the inside edge of the membranes in order to remove a segment of orange flesh that does not have any pith attached to it. This should yield 9 -11 supremes.