3 duck breasts, preferably Muscovy
7 oz yellow beet
1 French shallot, diced
1 tsp (5 mL) turmeric
1 tsp (5 mL) vinegar
1 tsp (5 mL) paprika
2 French shallots, diced
3 branches of thyme or 1/4 tsp (1 mL) dry thyme
1/2 cup (125 mL) red wine
2 cups (500 mL) chicken stock
12 Brussels sprouts, cut in quarters and blanched in salter water
3 fresh kernels of corn
1 green onion, thinly sliced
3 tbsp (45 mL) butter
18 cured gizzards (optional)*
Salt and pepper
* You can buy them already cured.
Cute the yellow beet into small cubes. Cook them in hot water for 15 minutes. Mix the cooked beetroot in a food processor to make a purée. Add the French shallot, turmeric, vinegar and paprika and purée until smooth.
Seared muscovy duck breast and garnish:
Sear the duck, in its fat at medium heat for 5-7 minutes. then, flip the duck and finish cooking in the oven at 400 °F (190 °C) for 7 minutes. Let the duck sit for 5 minutes before serving. Then slice each duck breast into six pieces. Meanwhile, cut the Brussels sprouts in to quarters and blanch them (cook them in boiling salted water for 3 minutes and cool them down in an ice bath). Sauté the vegetables (Brussells sprouts, corn and green onion) in a pan with 3 tbsp of butter and add the gizzards. Season with salt and pepper.
In a saucepan caramelize the French shallots and add the thyme. Add the red wine and reduce to a third, add the chicken stock and reduce to a third again.
Spread the pruée on the plate. Set the garnish over the purée, in the center of the plate. Place three gizzards over the purée then top this with three pieces of duck breast per plate. Pour the sauce over the duck breast and garnish.
Notes / conseils
Chef tip: Evenly shaped slices make for a nicer presentation. Before searing the duck, trim the ends so that each breast is a perfect rectangle.
Recipe and picture obtained from the publisher.