Smoked Sonoma Duck Breast
foie gras “hush puppies” pickled mustard seeds, candied pecans
PICKLED MUSTARD SEEDS
Mustard Seeds 50g brown
Water 90g filtered
Apple Cider 90g artisanal
Maple Syrup 90g pure, vermont
Mustard Powder 5g
Red Chili Flakes 1g
CANDIED PECAN NUTS
Sugar 125g white, granulated
Water 125g cold
Pecan Nuts 60g raw halves
Fleur de Sel 3g sub maldon flaked
FOIE GRAS HUSH PUPPIES
Foie Gras 100g cooked, torchon
Flour 100g all purpose
Egg 2 ea fresh, whole
Crème Fraiche 20g sub heavy cream
Panko Breadcrumbs 100g sub quinoa flakes for gluten free
Cornmeal 20g yellow
Duck Breast, smoked, 6oz 2ea Liberty ducks, cured & hot smoked
Honeydew Melon 80g peeled, deseeded, 1cm dice
Apple, green 40g matchsticks
Petit Greens 60g yellow frisee, arugula, red sorrel, pea sprouts
Olive Oil 15g extra virgin, first pressed
Oil for frying corn or grapeseed
Start by making the pickled mustard seeds, bring a medium pot of water to a boil and blanch the mustard seeds by brining the water back up to the boil, strain into a fine colander and re-fresh in iced water. To remove the bitterness of the mustard seeds you need to Repeat a further 6-7 times in fresh boiling water every time.
Bring the vinegar, water, maple syrup, mustard powder and chili flake to a boil, drop in the blanched mustard seeds and simmer for 4-5 minutes, remove from the heat, cool and store in an airtight container.
The mustard seeds are better left to macerate for a minimum of 36 hours before use.
Secondly make the candied pecan nuts by bringing together the nuts, sugar and water to a boil and simmer for 10 minutes, strain and allow to cool and drain of all liquid. Heat enough oil in a small deep pot, over medium heat, no more than 3” from the top to reach 350F degrees, test the temperature by dropping in one pecan nut, if the oil bubbles around the nut, your oil is ready, drop the nuts in and fry for 4-5 minutes till dark golden and crispy, remove from the oil and drain on kitchen paper towel and whist still hot sprinkle with the fleur de sel.
A little sweet a little salty! …… reserve the oil for frying the hush puppies.
For the foie gras hush puppy croutons, first start by cutting your cooed foie gras into small 1ch dice and place in the freezer whilst you organize the next step, for your breading station, sift the flour not one bowl, beat the eggs and crème fraiche into another bowl with a spoon of water, combine the panko and cornmeal together in a third bowl.
Once ready, take the foie gras dice and dredge through the flour, followed by dipping through the egg wash mixture and then dredging through the breadcrumb mixture, shaking any excess ingredients off after each step, the for a second time dip through the egg mixture and then again, the breadcrumb mixture, place on a plate or tray in single layer and again place back into the freezer till required. These can be kept in the freezer for a considerable time if stored correctly in an airtight container.
When required, heat the reserved oil over medium heat to 375F degrees and fry till golden brown,
remove and drain on kitchen paper.
To prepare the smoked duck, remove any excess fat as needed, using a sharp carving knife or meat slicer as you see fit, slice thinly and place nicely and neatly on your desired plate. Garnish with the diced honeydew, foie gras hush puppies and apple matchsticks, drizzle around the pickled mustard seeds and garnish with the petit greens.
Finish with the candied pecan nuts and a drizzle of extra virgin olive oil, a little sprinkle of fleur de sel and a turn of fresh milled black pepper.