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Fragrant Crispy Duck Breast with Capellini & Stir Fried Vegetables
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Fragrant Crispy Duck Breast with Capellini & Stir Fried Vegetables
Grand Prize 1997 Chef Recipe Contest, Chef Neal Cooper
Serving Size: 6 Servings
Ingredients:
Marinade:
12 Ounces Soy Sauce
6 Ounces Dry Sherry
6 Ounces Fresh Ginger, chopped
12 Sprigs Scallions, chopped
1/4 Ounce Five-Spice Powder
12- 6 oz ea Maple Leaf Farms Boneless Duck Breast Filets
As Needed Water, Chestnut Flour
Capellini:
12 Ounces Capellini
1 1/2 Quarts Chicken Stock
3/4 Cup Mushroom Soy Sauce
1 Cup Sesame Oil
3 Sprigs Scallions, thinly cut on bias
6 Ounces Sesame Seeds, toasted
Stir Fry:
2 Ounces Peanut Oil
1 Tablespoon Sesame Oil
1 Teaspoon Minced Garlic
1 Teaspoon Minced Ginger
1 Pound Napa Cabbage, sliced
1 1/2 Heads Radicchio, julienne
6 Ounces Carrots, julienne
6 Ounces Bean Sprouts
6 Ounces Snow Peas, sliced
1 Red Pepper, julienne
6 Ounces Oyster Sauce
2 Ounces Dry Sherry
Mustard Marmalade:
1 Cup Orange Marmalade
1 Cup Dijon Mustard
3 Tablespoons Soy Sauce
To Serve:
2 Tablespoons Curry Oil
1 Teaspoon Black Sesame Seeds
Directions:
1. Marinade: Combine all marinade ingredients; add duck. Marinate covered in the refrigerator for up to 24 hours.
2. Lightly coat duck breasts with flour. Steam in top of bamboo steamer for approximately 7 minutes or until rare. Allow to dry in refrigerator.
3. At service, fry duck approximately 3 minutes or until medium rare. Slice and serve hot.
4. Capellini: Cook capellini in stock, soy sauce and 3/4 cup sesame oil. Drain and cool/dry on sheet pan. Combine with remaining oil, scallions, and sesame seeds. Serve warm.
5. Stir Fry: Saute garlic and ginger in hot oil; add vegetables. Stir-fry until al dente. Combine oyster sauce and sherry. Add to vegetables; toss. Serve hot.
6. Marmalade: Combine ingredients. Place in ramekins. Serve at room temperature.
7. To Serve: Run a bead of curry oil around inside rim of plate, top with black sesame seeds. Place 6 ounces of vegetables in center of plate; hollow center to make a well. Roll Capellini on pasta fork, stand in center of plate. Surround vegetables with slices of Fragrant Crispy Duck Breast. Serve Mustard Marmalade as a dipping sauce.
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