Tea-Smoked Duck Breast with Sauteed Bok Choi, Wild Mushrooms, Soy-Blood Orange Vinaigrette and Creamy Horseradish Sauce
Recipe courtesy of Devin Kemp, Executive Chef, The Club at Old Hawthorne, Columbia, Mo.
Ingredients
- 6-oz. mallard duck breast - 1
- Earl Grey tea leaves - 1/2 cup
- bok choi - 1 head, rough chop
- red pepper flakes - 1 dash
- wild mushrooms - 2 cups
- vinaigrette - as needed
- creamy horseradish sauce - as needed
- Ingredients for the Vinaigrette
- blood orange juice - 1 oz.
- Dijon mustard - 1 Tbsp.
- white wine vinegar - 3 ozs.
- soy sauce - 1 Tbsp.
- blended olive oil - 12 ozs.
- salt - 1 tsp.
- sugar - 1 tsp.
- Ingredients for the Creamy Horseradish Sauce:
- horseradish - 2 Tbsps.
- mayonnaise - 1/2 cup
- sour cream - 1/2 cup
- minced garlic - 1 Tbsp.
- soy sauce - 1 Tbsp.
- Worcestershire Sauce - 1 Tbsp.
- lemon juice - 1 Tbsp.
- salt and pepper - to taste
Instructions
Procedure for the Vinaigrette:
- Make the vinaigrette using a robot coupe to puree the Dijon mustard with everything else except for the olive oil. Once thoroughly combined, slowly drizzle the oil into the robot coupe to emulsify the vinaigrette.
- Once thickened, adjust for salt and sugar as necessary.
- Pour into a squirt bottle.
Procedure for the Creamy Horseradish Sauce:
- Make the horseradish sauce by combining all of the ingredients into a bowl and whisk to combine. Adjust for seasoning as necessary.
- Put into a squirt bottle.
To Finish:
- Score the duck fat using a grid pattern and sear the seasoned duck on low heat, slowly rendering the fat out of the breast, until golden brown.
- Smoke the duck until the internal temperature of the duck reaches 125º F., or medium rare. To cook on an outdoor grill, put the tea leaves in the bottom of a hotel pan and place the duck above the tea leaves inside of a perforated pan insert.
- While the duck is smoking, saute the bok choy over medium-high heat. Season with salt, pepper and a dash of red pepper flakes.
- In a separate pan, preheat the pan on high heat. Add olive oil to the pan and saute the wild mushrooms, trying to get as much of a sear as possible. Season with salt and pepper to taste.
- Once all components have been cooked, lay the bok choy in the bottom of the plate. Add the mushrooms next to the bok choy. Slice the duck, shingling the slices over the vegetables.
- Zig-zag the vinaigrette and horseradish sauce over the top of the duck in opposite directions.
