- Ingredients: 14
- Serves: 6
Seared duck breast with chili, honey & ginger glaze with .
- 1 1/2 pounds fava beans, shelled, or 1 1/2 cups frozen lima beans, thawed
- 2 large ears corn, kernels cut from cob
- 1 large tomato, seeded, diced
- 2 tbsps. chopped fresh Italian parsley
- 1 tbsp. extra-virgin olive oil
For creamed corn
For poaching marrow
- Garnish: watercress sprigs
For Mornay sauce
- Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
- Accompaniments: boiled potatoes; haricots verts
- *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
- **Available at some supermarkets and specialty shops or at earthy.com.
- 8 ramekins or aluminum foil muffin cups
- Step 1 With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
- Step 2 Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down.
- Step 3 Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over.
- Step 4 When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes.
- Step 5 Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container.
- Step 6 While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid.
- Step 7 Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture.
- Step 8 This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
For this step you will need
- Step 9 After removing the duck breasts from the pan add the onion to still hot pan and return to the heat.
- Step 10 Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste.
- Step 11 The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate.
- Step 12 Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle.