Duck Breast Roulade
1ea Whole Duck breast, trimmed, butterflied,pounded legs;cleaned, meat reserved for mousseline, bones roasted to fortify braising liquid thighs, reserved for braised croquette wings roasted to fortify braising liquid main carcass; reserved for other uses
2 ea DuckLegs
1 ea EggYolk
2oz Whole Butter softened
4oz Heavy Cream
½tsp Kosher Salt
¼tsp White Pepper
2tsp Italian Parsley chopped
2tsp Chives chopped
6slices Prosciutto sliced thin
Braised Duck Thigh Croquette
Braised Duck
2ea Duck Thighs
1tsp Kosher Salt
1tsp Black Pepper
Olive Oil tosauté
Mire Poix smalldice
2oz Red wine
1oz Tomato paste
1ea Sachet
20oz Brown Duck Stock
Purred Rice Mat
½cup Uncle Ben’s Rice
1½ cup Chicken Stock
1ea Bouquet Garni
1ea Sachet
2tsp kosher salt
Croquette Filling
tosaute Whole Butter
¼ ea RedOnion minced
2tsp Garlic, chopped
1tsp Thyme chopped
Braised duck thigh meat
Duck braising liquid
2tsp Italian Parsley chopped
2tsp Boursin cheese
tt Minus 8 vinegar
Standard BreadingStation
Porcini Creamed Spinach
tosauté OliveOIl
4oz Porcini Mushrooms small diced
½tbsp Fennel minced
1tbsp Shallot minced
1clove Garlic minced
1 oz Madeira Wine
8 cups Spinach blanched,squeezed, chopped
asneeded Heavy Cream
1oz Mascarpone Cheese
1oz Parmesan Cheese
1oz Beurre Manie
Glazed Baby Vegetables
8ea Baby Carrots cleaned
2oz Water
1oz Sugar
2tsp Italian Parsley chopped
asneeded Whole Butter
4ea Baby Yellow Beets cleaned
½cup Chicken Stock
½cup Orange Juice
2tbsp Honey
asneeded Whole Butter
4ea Baby Re
d Beets,cleaned
½cup Chicken Stock
½cup Orange Juice
2tbsp Honey
asneeded Whole Butter
Method
FOR THE DUCK BREASTROULADE
- Using standard procedure, combine in chilled robot coupe duck leg meat, egg yolk, whole butter, heavy cream, salt and pepper to form Mousseline
- Pass farce through a sieve into to a bowl on ice
- Fold in parsley and chives
- Lay breast out on plastic wrap and spread with a thin layer of Mousseline.
- Roll into a tight roulade, tie off and freeze slightly
- Lay out prosciutto on plastic wrap and spread with a thin layer of Mousseline.
- Unwrap duck breast and re-roll in prosciutto. Reserve for service
- At service heat non-stick sauté pan with olive oil over medium heat.
- Gently sauté roulade on all sides. Place on a racked sheet pan and place in oven.
- Cook to desired doneness
- Slice on a bias
FOR THE BRAISED DUCKTHIGH CROQUETTE
BRAISED DUCK
- Heat Staub casserole dish over medium heat with olive oil.
- Season thighs with salt and pepper. Add to pot and sear on all sides coloring nicely
- Remove add mirepoix to pot and saute.
- Deglaze with red wine and reduce sec
- Add tomato paste and pincer
- Add duck stock and sachet, bring to a simmer
- Add thighs and reserved roasted duck bones.
- Cover and place in 350-degree oven.
- Braise until tender.
- Remove thighs from pot and cool slightly
- Strain Braising liquid and begin to reduce while skimming impurities
RICE PUREE
- Combine all ingredients in a small sauce pot, cover and bring to a simmer.
- Cook until rice is completely overcooked.
- Remove sachet and bouquet garni.
- Place rice in robot coupe and process until smooth
- Roll rice puree out between two pieces of lightly oiled parchment paper. Chill completely
- When chilled, cut out rice mat and line croquette moulds. Reserve
CROQUETTE FILLING
- Clean thigh meat, discard skin and bones. Small dice meat.
- Heat whole butter in saute pan.
- Saute onions and garlic to aroma.
- Add thyme, thigh meat and braising liquid.
- Reduce to desired consistency and remove from heat.
- Place in a bowl on an ice bath and add parsley, Boursin cheese. Combine well.
- Season to taste with minus 8 vinegar, salt and pepper
- Once mixture is chilled filled rice lined croquette moulds and place in freezer to set
- Bread using standard breading procedure.
- Fry until golden brown and heated completely through.
FORTHE PORCINI CREAMED SPINACH
1. Heat oliveoil in saute pan
2. Add porcinisand saute till golden brown
3. Add fennel,shallot and garlic, saute to aroma
4. Add Madeira and reduce sec
5. Add spinachand combine well.
6. Add cream asneeded.
7. Use beurre maine to adjustconsistency.
8. Season withsalt, pepper and reserve for service
FORTHE GLAZED BABY VEGETABLES
1. Combine eachof the vegetables and their ingredients in a small saute pan, cover and bringto a simmer.
2. Cookvegetables while reducing liquids to syrup.
3. Finishvegetables with whole butter and the baby carrots with chopped parsley
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