Spiced Duck Breast with Carrot Escabeche, confit crepe and soy gel
Recipe Courtesy of Robert Mancuso, CMC, Executive Chef, Bohemian Club, San Francisco
- For Duck Breast
- coriander seeds - 2 Tbsps.
- Sichuan peppercorn - 2 Tbsps.
- ground cinnamon - 2 tsps.
- cumin seeds - 2 tsps.
- anise pods - 2 ea.
- brown sugar - 1 tsp.
- kosher salt - 1/2 tsp.
- duck breasts - 2 ea.
- For Duck Confit:
- kosher salt - 3/4 cup
- curing salt (opt.) - 3/4 cup
- black peppercorn, crushed - 2 tsps.
- juniper berries, crushed - 20 ea.
- thyme, dried - 1/4 cup
- bay leaves, crushed - 3 ea.
- garlic cloves - 2 ea., minced
- cloves - 6 ea., crushed
- For crepe
- eggs - 4 ea.
- milk - 2 cups
- butter - 6 Tbsps.
- salt - 1.5 tsps.
- For Duck Confit Crepe
- warm duck confit - 3 ozs.
- apple - 2 Tbsps., diced, sautéed
- onion - 2 Tbsps., diced, sautéed
- sage - 1/2 tsp., fresh, chopped
- thyme - 1/2 tsp., fresh, chopped
- prepared crepe - 1 ea.
- For Carrot Escabeche
- carrots - 2 ea., sliced thin on electric slicer lengthwise
- white wine vinegar - 1 cup
- apple cider vinegar - 2 Tbsps.
- water - 1/2 cup
- salt - 1 tsp.
- bay leaf - 1 ea.
- oregano - 1 sprig
- For Soy Gel
- tamari - 200 gr.
- water - 50 gr.
- agar agar - 4 gr. (1.60%)
- To Plate
- spiced duck breast - 4 ea.
- duck confit crepes - 4 ea.
- carrot escabeche - 4 ea.
- soy gel - .5 oz.
- roasted shallots - 4 ea.
- chard - 2 oz., sautéed
- duck jus - 2 oz.
For Duck Breast: Place all spices, including brown sugar and salt, into a spice grinder and process to a fine powder.
Score the skin of the duck breast using a cross-hatch pattern and rub with 5-spice powder. Allow to air dry, uncovered, in refrigerator for 24 hours.
Place duck breasts skin-side down in a nonstick or cast-iron pan and cook over medium-high heat until fat is rendered from skin and skin is crisp and golden brown. Flip breasts over and continue cooking until medium rare.
Remove from pan and allow to rest for 5-7 minutes before slicing and serving.
For Duck Confit: Combine all ingredients together into a small bowl. Generously rub two duck legs with salt mixture (you will not need it all); refrigerate overnight or up to 12 hours. The next morning, rinse legs in cold water and gently cook in duck fat in a 225°F oven for approx. 2 hours or until meat pulls tenderly from bone.
For Crepe: Using the well method, combine the ingredients to prepare the batter; refrigerate for 2 hours.
Heat non-stick pan over medium heat and add a small amount of clarified butter. Pour just enough batter in the pan to coat the bottom.
Lightly brown crepe on bottom and gently flip crepe to brown on other side; remove from pan and reserve.
For Duck Confit Crepe: Combine the warm duck confit mixture with the sautéed apple, onion, sage and thyme. Lay crepe flat on top of plastic wrap and place warm duck confit mixture into crepe.
Using plastic wrap, gently roll the crepe around the confit mixture. Continue to roll until a tight log, approximately the diameter of a quarter, is achieved. Tighten the ends of the plastic wrap by turning them in opposite directions; chill.
Once crepe is chilled, remove from plastic wrap and slice into portions approximately 2” long. Place duck confit crepes into an oven set at 300°F to warm through. Serve hot.
For Carrot Escabeche: Place the carrots into a dry cast-iron pan that has been over high heat to ensure a good sear. Leave carrot slices in pan until slightly charred; remove and place into a non-reactive container. Bring the pickle ingredients to a boil and allow to cool to room temperature; pour over charred carrots. Refrigerate overnight.
For the presentation, lay carrot slices next to each other, alternating tapered ends so you end up with a sheet. Using a 3.5” round cutter, stamp out the carrots and place on your plate for service. Build the rest of the dish around the carrots.
For Soy Gel: In a small pan over medium heat, bring to simmer the soy, water and agar agar. Whisk occasionally to make sure the agar agar is dispersed and fully hydrated. Pour the liquid in a container and let it set. Cut the agar gel in small cubes.
Blend the gel cubes thoroughly using an immersion blender until smooth. Pass the fluid gel through a fine sieve. Store in a sealed container or squeeze bottle in the fridge until ready to use.
To Plate: Lay roasted shallot over escabeche. Gently spoon chard over shallot. Lay crepe on one side of shallot. Spoon duck jus on the opposite side, then lean sliced breast over top. Serve.