Duckling Ham Smoked in Hot Brine, with Mucky Duck Sherry Sauce and Sherry Vinaigrette

Submitted by Kevin Brennan, CEC, AAC, Executive Chef, Detroit Athletic Club

by C&RB Staff (editor@clubandresortbusiness.com)
February 2008
 

 
Yield: 1 serving

Amt        Ingredient
4 slices      duck ham (recipe below)
1oz.        beets, peeled and spiral cut
1/2 oz.         sherry vinaigrette (see recipe below)
 to taste    salt and white pepper
1oz.        fruit aspic
1/2oz.        frisee lettuce
 as needed    Mucky Duck Sherry sauce (recipe below
as needed    chives, chopped

Procedure:
•    Slice duck ham about 1/8th inch thick; fan 4 slices of duck ham on plate towards the center.
•    Soak the spiral cut raw beets in ice water until ready to use. Drain and toss the raw beets and frisee with just enough sherry vinaigrette to coat and season to taste.
•    Cut aspic into 1/4-inch cubes and stack on plate at 2:00 o'clock position next to duck ham.
•    Place frissee at center of plate (top of the duck ham) and place beets on top of the frisee.
•    Add three drops of Mucky Duck sauce in front of the duck ham  with the center drop at 6:00 o'clock.
•    Garnish top of beets with chopped chives, as needed.

Duckling ham procedure

Amt        Ingredients
1each          duckling breast, boneless, 14oz
2 cups         brine (recipe below)

Procedure:
•    Inject boneless breast with approximately 2 oz. brine solution with a brining pump
•    Place injected duck breast in an airtight non-reactive container; pour remainder of brine solution over duck. Cover and refrigerate overnight (12 hours)
•    Remove duck from container, rinse and lay skin side down on sheet tray w/ rack
•    Place in refrigerator and let air dry to form a pellicle, overnight.
•    Remove from refrigeration, place in medium heat smoker for approximately 8-10 min.
•    Remove and check temp. of duck, do not exceed 125° (should be way below at this point)
•    Place fat side down in warm cast iron skillet over med. heat and render fat down, don't burn, approx. 2 minutes
•    Remove and place fat side down on sheet tray in 350° for 3- 4 minutes or until reaches desired internal temperature of 125°
•    Remove from oven, let sit at room temperature for 8-10 minutes
•    Refrigerate for 2 hours before slicing
•    Shelf life- 10-14 days -seal packed

Brine for Hot Smoking

Amt        Ingredients
2 cups      water
6 oz.        kosher salt
2 oz.        brown sugar
2 Tbps.    lemon juice
1/16 tsp.    granulated garlic
1/16 tsp.    onion powder
2                        bay leaves
4 whole     black peppercorns
2        juniper berries
2 oz.        curing salt
1 1/2 qts.    ice water

Procedure:
•    Combine all ingredients, except cure and ice water; bring to boil and cook for 5 minutes to dissolve. Remove from heat add cure and dissolve; add ice water and stir to mix.
•    Must be cooled completely before using.

Sherry Vinaigrette
Amt        Ingredient
1/4 cup      sherry vinegar
1cup          olive oil
1/4 cup      fresh lemon juice
to taste        salt and white pepper

Procedure:
•    Combine all ingredients and season to taste.

Mucky Duck sherry sauce
Amt        Ingredient
9 1/2 oz.    mucky duck mustard
1/4 cup      sherry vinegar
1 Tbsp.    green peppercorn

Procedure:
•    Add all the ingredients together and mix well, season with salt and pepper to taste