|
| | Rum Tamarind Glazed Duck
|
Quantity |
Ingredient |
Specific Preparation |
|
2
each |
Whole Duck Breast, skin on |
Trim excess fat |
|
4
oz. |
Tamarind Paste |
|
|
8
oz. |
California Rum |
|
|
To
taste |
Salt and Pepper |
|
|
8
oz. |
Baby Greenhouse Vegetables |
Seasonal selection |
|
˝
oz. |
Garlic, fresh |
Chopped |
|
2
oz. |
Duck or Chicken Stock |
|
|
12
oz. |
Celery Root Mash |
|
Method
Add tamarind paste and rum to a sauce pan and reduce by half. Process in a
blender and push through sieve to remove solids. Reserve mixture.
Season duck breast with salt and pepper. Place skin side down in a sauté pan
over medium heat. Cook slowly on skin side pouring off fat as it collects in the
pan. Continue cooking until skin is crisp, 5-6 minutes. Add 2 oz. of rum mixture
to sauté pan with duck breasts. Turn over duck breast and place in 350 degree
oven for 5 minutes. When done, remove duck breast to warm plate to rest.
Turn heat to medium and return 1-2 oz. of reserved duck fat to a sauté pan. Add
baby vegetables and garlic. Sauté for 2-3 minutes. Deglaze pan with two ounces
of stock.
Assembly
Spoon celery root mash in center of plate. Slice duck breast on the bias and
arrange to one side of mash. Arrange vegetables on plate. Drizzle remaining rum
glaze on breasts.
|
