April 1, 2007
RH Staff
From Executive chef Kenneth Thompson, Evansville Country Club, IN. Yield: 6 servings.
Marinade:
3 oranges, fine zest
1 oz. Armagnac liqueur
1/4 cup fresh sage, rough chopped
Duckling:
6 8-oz. Maple Leaf Farms Boneless Duckling Breasts
to taste, salt and freshly ground black pepper
1/4 cup plum sauce
Duckling Leg, Frisee and Dried Plum Chutney Salad:
4 oz. butter
1 medium yellow onion, minced
1 fennel bulb, small dice
3 red pears, diced (reserve 1/2 pear for garnish)
11/4 cups dried plums, small dice
1⁄8 tsp. cinnamon, ground
1/4 tsp. cayenne pepper, ground
1/4 cup brown sugar
3 oz. white wine vinegar
2 oz. water
1 lb. Maple Leaf Farms Hardwood
Roasted Boneless Duckling Legs, shredded
to taste, salt and freshly ground black pepper
3 cups frisee lettuce, chopped
1 cup slivered almonds, toasted
For marinated duckling breasts: Place orange zest from two of the oranges, Armagnac and sage into shallow container large enough to hold duckling breasts. Score breast skin at 1/4" intervals, being careful not to cut into breast meat. Rotate breast and score again, making criss-cross pattern. Place duckling breasts on top of marinade, skin-side up. Marinate, covered, in refrigerator for 8-12 hours. Remove breasts from marinade, remove excess sage and orange zest. Blot moisture from skin-side with paper towel. Skin should be slightly tacky.
For duckling: At service, season duckling breasts with salt and pepper. Over medium-low heat, cook breasts skin-side down for approximately 8-12 minutes, or until fat is rendered and skin is crisp and brown. Turn breasts over; brush topside with plum sauce. Finish cooking in a 350°F convection oven for approximately 6 minutes, or until internal temperature reaches 160°F. Let breasts cool 2-3 minutes before slicing.
For salad: Over medium heat, melt butter in non-stick pan. Add onions and cook until lightly brown. Add fennel and remaining orange zest. Saute until fennel is fully cooked and lightly browned, approximately 5 minutes. Add pears and plums. Saute for 3-5 minutes or until pears start to soften. Sprinkle with cinnamon, cayenne pepper and brown sugar; mix thoroughly. Add vinegar and water. Cook another two minutes or until most of the liquid has evaporated. Add shredded leg meat; saute until slightly warm. Season.
To serve: Fan sliced duckling evenly among 6 plates. Add frisee and almonds to warm duckling leg and chutney mixture. Place approximately 1/2 cup of chutney salad next to the sliced breast. Garnish salad with slices of remaining half pear. Serve.
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