Pressed Honey-Cured Long Island Duck Breast with Pressed Cheesy Potatoes
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Credit: Daniel J. Scannell, CMC, Executive Chef, La Gorce Country Club, Miami Beach, Fla.
The National Culinary Review, January 2010
1 gal. water
6 oz. kosher salt
8 oz. sugar
2 oz. TCM (tinted curing mixture)
2 cinnamon sticks
½ cup honey
2 T. pickling spice
1 T. juniper berries
4 cleaned and trimmed duck breasts
1 cup foie gras mousse
¼ cup fine wood chips, for smoking
Pickled duck leg ham, to finish/serve
8 slices toasted brioche, to finish/serve
4 sliced roasted fresh chestnuts, to finish/serve
8 pickled gooseberries, to finish/serve
Pressed Cheesy Potatoes (recipe follows)
Pressed Cheesy Potatoes
2 large Yukon gold potatoes, sliced very thinly lengthwise ½ cup grated Parmesan
4 oz. thinly sliced aged sharp cheddar cheese
1 t. kosher salt
½ t. ground white pepper
Pinch of nutmeg
1 T. snipped chives
4 oz. Mornay sauce
20 chervil leaves
1. In large stainless-steel pot, combine water, salt, sugar, TCM, cinnamon, honey, pickling spice and juniper berries. Bring to a boil; boil for 1 minute. Skim off and discard any foam that forms on surface of liquid. Allow mixture to cool to room temperature. Put duck breasts in liquid; refrigerate for 24 hours.
2. Remove duck from brine; discard brine. Pat duck dry with paper towels. Put mousse in piping bag fitted with ½-inch round tip; pipe evenly onto breasts. Wrap duck in plastic. Secure both ends tightly; tie with butcher’s string. Place wrapped duck between two ¼-inch-thick boards; wrap again.
3. Place wrapped duck breasts in simmering water until cooked through and reach internal temperature of 145°F. Remove; shock in icebath for 5 minutes. Unwrap breasts. Smoke over wood chips at medium-low heat until golden.
4. To finish/serve: Slice duck breasts; place slices on serving plates. Place potatoes on plates. Serve with duck leg ham, brioche, chestnuts and gooseberries.
Pressed Cheesy Potatoes
Method: Cut potatoes to fit in small terrine or other mold. Grease mold. Make layers of potatoes, topping each layer with some Parmesan, cheddar, salt, pepper, nutmeg, chives and Mornay sauce. Finish terrine with chervil leaves; top with very thin (almost translucent) layer of potato slices so that leaves will show through once potatoes are cooked. Preheat oven to 275ºF. Place terrine in bain-marie; bake until potatoes are just tender and terrine is fully set, about 30 minutes (do not overcook). Remove from water; allow terrine to rest for 5 minutes. Slice potatoes into desired shape.
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