
Roasted Long Island Duck Breast
Recipe courtesy of Rhy Waddington, Executive Chef at Winged Foot Golf Club.
Ingredients
- 6 duck breasts
- 1 tsp Chinese Five-Spice
- Salt and Pepper
Roasted Heirloom Beets
- 12 heirloom beets with leaves
- 2 cloves garlic
- 5 tbsp extra virgin olive oil
- 1 sprig thyme
- 1 sprig rosemary
- Sea salt and cracked black pepper
French Lentils
- 8 oz du puy lentils
- 2 qt chicken stock
- 1 carrot
- 1 celery stalk
- 1 Spanish onion
- 3 sprigs of thyme
- 2 x 2 in. piece applewood smoked bacon
Spiced Carrot Puree
- 4 washed and peeled carrots
- 1 Vidalia onion
- ⅛ tsp Chinese Five-spice
- ⅛ tsp ground turmeric
- 3 oz unsalted butter
- 2 qt chicken stock
- Salt and pepper to taste
Pickled Mustard Seeds
- 1 cup champagne vinegar
- 1 cup sugar
- 1 cup water
- 1 cup mustard seeds
Sherry Sauce
- 6 qt brown veal stock
- 3 qt brown chicken stock
- 5 Vidalia onions, sliced
- 2 cloves of garlic
- 2 qt sherry wine
- 1 qt of sherry vinegar
- 6 sprigs thyme
Preparation
Duck Breast
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Score the fat of the duck breast, season with salt, pepper and Five-spice.
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Cook skin side down on Crown Verity grill for 8 minutes. Turn and continue cooking for 3 minutes. Let rest for 7 minutes.
Roasted Heirloom Beets
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Wash beets and remove the leaves for sautéing. Mix beets, garlic, thyme and rosemary.
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Toss with olive oil and season with salt and pepper.
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Wrap the beets in the aluminum and place on the resting shelf of Crown Verity grill.
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Close the grill and roast at 350° for 1 hour.
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When beets are cooked peel the outer skin and cut in half. Set aside for plating.
French Lentils
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Peel carrot, celery and onion.
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Add lentils, stock and vegetables to a heavy base saucepan. Cover with chicken stock and add bacon and thyme.
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Bring the lentils to a simmer and cook for 20 minutes or until just tender.
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Remove from heat and strain the liquid off.
Spiced Carrot Puree
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Peel and cut carrots into 1 inch pieces.
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Slice onions and cover with chicken stock in a medium stainless steel pot. Add spices and bring to a simmer. Cook until carrots are soft.
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Strain and reserve cooking liquid. Put carrots and onions in a food processor; add cooking liquid a little at a time until you get a smooth purée.
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Add diced cold butter and season to taste (the butter adds depth and gives the purée a silky finish).
Pickled Mustard Seeds
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Combine vinegar, sugar and water and cook for ten minutes.
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Pour over mustard seeds and cool. The mustard seeds will last for a month in the cooler.
Sherry Sauce
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Sweat onions and garlic until transparent.
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Add sherry wine and vinegar and reduce by two thirds.
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Add stocks and bring to a light simmer. Reduce by two thirds, continually skimming to remove any impurities.
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Once reduced add the fresh thyme and let sit for 30 minutes. Strain through cheese cloth three times.
Assembly
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Sauté the beet greens with a little olive oil, salt and pepper.
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Heat the lentils with a little sherry sauce to glaze.
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In a medium bowl or plate, spoon the carrot puree, add a spoon of lentils, sautéed beet greens, a teaspoon of pickled mustard seeds and the roasted beets.
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Slice the duck breast and garnish with the roasted beets.
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Finish with the sherry sauce.