Peruvian Duck Ceviche

Second Place 2014 Chef Recipe Contest, Executive Chef Dennis Chan, Blue Bamboo, Jacksonville, FL


Serving Size {1 Serving}


Peruvian Vinaigrette:
1 1/2 oz Ginger, skin-on, rough chopped
1/2 oz Garlic Cloves, peeled and chopped
1/2 Bunch Cilantro, rough chopped
1/2 Bunch Green Onion, rough chopped
1/3 cup Soy Sauce
1/3 cup Rice Wine Vinegar
1 cup Canola or Vegetable Oil

Seared Duck Breast:
1 Tbsp Neutral Oil
5 oz Maple Leaf Farms Boneless Duck Breast
Salt and Black Pepper, to taste

4 oz Seasoned and Seared Maple Leaf Farms Duck Breast, diced 1/4 inch
2 oz Maple Leaf Farms Duck Confit Meat, diced 1/4 inch
1 Tbsp Red Bell Pepper, diced
1/2 Tbsp Red Onion, diced
2/3 Lime, juiced
1/2 Roma Tomato, diced
1/8 cup Corn Kernels, grilled and cooled
2 oz Peruvian Vinaigrette (recipe above)
1 tsp Chopped Cilantro
1 tsp Chopped Scallions
Salt and Pepper, to taste

Tortilla Strips, fried and seasoned with salt
Microgreens or Herb Sprouts


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Chop ginger and garlic until fine. Purée with remaining ingredients using immersion blender. Set aside for use.

Seared Duck Breasts:
In a sauté pan, heat the oil over medium heat. Score the skin of the duck breast and pat dry with a paper towel. Season the duck breast with the salt and pepper and place skin side down into the skillet. Reduce the heat to low, and allow skin to crisp. Cook the breast for 8 minutes or until desired doneness. Increase the heat, flip the duck breast over and cook for 1 minute. Remove the duck from the pan and let cool to room temperature. Reserve the duck fat for future use.

Combine all Ceviche ingredients. Garnish with microgreens or herb sprouts and tortilla strips. Serve immediately in martini-style glass.

2014 Chef Recipe Contest

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