Seared Breast of Duck with Ginger Sweet Potatoes, Pea Tendrils and Star Anise Red Wine Pear Emulsion
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- Entrees
GENERAL
4 8-10 ounce duck breasts, most of the skin shaved off and scored
2 teaspoons fresh thyme, chopped
Rendered duck fat
3 large sweet potatoes, peeled and cubed
3-4 tablespoons butter
2 tablespoons honey
2 teaspoons Sriracha
1/4 teaspoon ginger juice (adjust to taste)
2-3 ounces pea tendrils
1 ounce blood orange olive oil
EMULSION
1-1/2 cups red wine
3 whole star anise
1teaspoon ginger, chopped
1 shallot, chopped
1 ripe pear, peeled and diced
1/4 cup demi-glace
3 tablespoons cold butter
GENERAL
To render duck fat, place skin trimmings in small sauce pan and let cook on low heat until skin is browned. Drain off fat and reserve.
Heat 2 tablespoons duck fat in sauté pan. When pan is smoking, place breasts skin side down and turn down heat. When skin is brown and crispy, turn over and lightly sear the other side. Remove from heat. Toss breasts with 1 tablespoons of duck fat and chopped thyme. Finish duck to desired temperature in oven when ready to serve.
SWEET POTATOES
Cook potatoes in salted water until tender. Force through ricer into a mixing bowl. With a rubber spatula mix in honey, Sriracha, and ginger juice to taste. Season and keep warm.
GINGER JUICE
Finely chop ginger using a food processor, squeeze juice from pulp and reserve.
EMULSION
Reduce wine by half, add all ingredients except butter. Simmer 20 minutes. Using a hand blender, puree sauce, adding butter in pieces.
Mound potatoes in center of plate, slice duck and lean on potatoes. Dress pea tendrils with orange oil and salt; place a nest on top potatoes. Spoon sauce over duck, garnish with pear slices and whole cloves of star anise.
