A masterclass in precision, featuring ultra-tender duck with a glass-like crackling skin, served with an aerated salsify foam and a molecularly clarified cherry reduction.
2 plates
Ingredients:
- 2 large – Moulard Duck Breasts (approx. 14-16oz each)
- 1 lb – Fresh Salsify Roots (substitute parsnip if unavailable)
- 1 cup – Fresh Sweet Cherries (pitted and halved)
- 1/4 cup – Aged Balsamic Vinegar
- 3 ounces – Unsalted European Butter
- 1/2 cup – Heavy Cream
- 1 – Lemon (for acidulated water bath)
- 4 sprigs thyme, 2 cloves garlic – Aromatics (for the vacuum bag)
- to finish – Maldon Sea Salt
Speciality Items:
- Immersion Circulator Need it? Click here to start cooking
- Chamber Vacuum Sealer Need it? Click here to start cooking
- Whipping Siphon Need it? Click here to start cooking
- Chinoise or Tamis Need it? Click here to start cooking
- Plates perfect for this dish! Need it? Click here to start cooking
- Infrared Thermometer Need it? Click here to start cooking
- Cast Iron Grill Pan Need it? Click here to start cooking
- Aged Balsamic Vinegar Need it? Click here to start cooking
- Culinary Tweezers Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Earthiness matches the salsify while bright acidity cuts the duck fat.
The dark fruit notes mirror the cherry glaze perfectly.
Steps:
- Score the duck skin in a 2mm cross-hatch pattern and season with salt and white pepper.
- Place duck in a vacuum bag with thyme and garlic; use the Chamber Vacuum Sealer on 'High' to compress the meat.
- Set Immersion Circulator to 135.5°F (57.5°C) and cook the duck for 90 minutes.
- Prepare the Salsify Silk: Peel roots into acidulated lemon water, boil in salted water until soft, and purée with butter and cream.
- Pass the purée through a Chinoise or Tamis twice to ensure zero grit.
- Load the purée into the Whipping Siphon, charge with 2 N2O cartridges, and keep warm in a 50°C water bath.
- Simmer cherries, balsamic, and sugar until soft; blend and strain through a fine mesh sieve to create the glaze.
- Remove duck from bag and pat dry. Use the Infrared Thermometer to ensure a cold pan is at room temperature before starting.
- Place duck skin-side down on low-medium heat for 12 minutes to render fat into a crispy crackling.
- Flip and sear the meat side for 60 seconds; let the duck rest for 10 minutes before slicing.
- Plating: Use the Siphon to create a cloud of Salsify Silk. Slice duck on a bias and fan out with tweezers.
- Drizzle the cherry reduction and finish with micro-herbs and Maldon salt.
Cherry-Balsamic Reduction
Ingredients:
- 1 cup – Cherries
- 1/4 cup – Balsamic
- 1, minced – Shallot
Steps:
- Sauté shallots in 1 tsp duck fat, add cherries and balsamic.
- Reduce by 50% until syrupy, then strain through muslin cloth.
More Info
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