Smoked Sonoma Duck Breast

foie gras “hush puppies” pickled mustard seeds, candied pecans

 
1 Smoked Liberty Duck.jpg
 

Ingredients

4 portions


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

OTHER

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

 

Method :

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.