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Chef Hannah Flora Logo

DUCK, DUCK, PEACH

Duck

 

Chocolate Curry Maple Leaf Duck Breast

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Ingredients Method Notes

Ingredients
  

  • 1 ea maple leaf duck breast
  • 2 ea fresh peaches- ripe
  • Granulated sugar
  • 1/2 c panko bread crumb
  • 1/4 c valhora 70% chocolate chips
  • 1 T yellow curry powder
  • 1 ea shallot
  • 6 T Apple cider vinegar
  • 1 ea thaichilie
  • ½ c cognac
  • 1 c veal demi-glace- bonewerks
  • 1 ea fresh pomegranate- garnish
  • Sunflower sprouts- garnish

Method
 

  1. Place duck breast in freezer for 10minutes.
  2. Score skin at a bias lightly.
  3. Season duck breast with salt and pepper.
  4. Over medium heat, place duck skin sidedown in a sauté pan and press with weight. Sear for about 6-8 minutes. Renderskin until crispy, draining off any excess fat. Reserve fat for crumbs.
    Once skin achieves a golden brown, kissthe meat side of the duck breast. Transfer to the oven at 400F and roast untilinternal temp of 131F- about 5-10 min. Top with crispy duck crumbs.
PEACH  ESCABECHE
  1. 1 shallot minced
  2. 1t olive oil
  3. 1ea fresh ripened peaches- diced small
  4. 3t honey
  5. 3t cognac
  6. 1ea fresh thaichile- minced
  7. 2T sugar
  8. 6T apple cider vinegar
  9. Sweat shallots in olive oil untiltranslucent. Add peaches and cook for 4 minutes until tender. Add cognac, cookout the alcohol. Add chilie, vinegar, honey,sugar and vinegar. Cook untilcombined.
CHOCOLATE CURRY DEMI-GLACE
  1. 1T yellow curry powder
  2. 4T Valrhona 70% chocolate chips
  3. 1C veal demi- bonewerks
  4. 1C red wine

Notes

Reduce wine by half in sauce pan. Add veal demi and simmer. Remove from heat and mix in chocolate and yellow curry powder until melted.
Season with salt and pepper.
Brush chocolate curry sauce on base of plate. Slice duck breast and position. Dot escabeche around, and garnish with sunflower sprouts and fresh sunflower sprouts