Method of Prep for Duck:
Break down duck by removing hind quarters and breasts from bone. Save all fat/skin for rendered duck fat and save bones for duck stock. Make duck cure by mixing salt, sugar, black pepper, and toasted coriander. (makes more than needed for recipe) sprinkle cure on legs and breast chill for 12 hours up to 24 hours. Place duck leg in oven proof pan then add garlic, thyme, shallot, and rendered duck fat. Cook in 300-degree oven for 2 hours. Pull duck from oven and let cool in its own fat overnight. Keep duck breast curing until needed.
Method of Prep for Duck Demi:
Roast off duck bones with celery, onion, carrot, red wine, and tomato paste until dark in color. Add bones and vegetables to stock pot then add bay leaves, black peppercorns, fennel, and just cover with cool water. Bring to boil then down to simmer. Simmer over night for 24 hours. Strain out bones and remove any fat then reduce in half. In separate sauce pot add grand Marnier, orange juice, 1 bulb fresh fennel, 1 tsp. fennel seed reduce in half then add duck demi and reduce until thick.
Strain set aside and keep warm.
Carrot Ginger Puree:
In sauce pot add carrots, ginger, butter, chicken stock, onion. Cook on low heat for up to one hour or until all the liquid has cooked away. Transfer to blender. Blend until smooth.
Set aside and keep warm.
When ready to cook dish:
Place duck breast skin side down in oven proof sauté pan on medium heat. Render skin on stove top then transfer to oven for 8-10 minutes. Remove duck breast from pan and let rest for 5 minutes. In the same pan you cooked the duck sauté the sugar peas in duck fat add a bit of butter and season with salt and pepper. Remove duck legs from fat and cook in oven until skin is brown. Then assemble plate
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