Duck Carnival

Winner, 2002 Culinary Student Recipe Contest, Chef Ronald Bonette

Serving Size {6 Servings}



6 8 oz Maple Leaf Farms Boneless Duck Breasts, skin removed and reserved

2 Tbsp Rendered Duck Fat

1 1/2 Cups Wild Mushrooms

1 Tbsp Minced Garlic

2 Tbsp Brandy

1/4 Cup Orange Juice

2 Cups Demi Glace De Canard

6 Roasted Shallots, 1/8 inch slices

To Taste Kosher Salt, Coarse Ground Pepper

2 Dashes Pepper Sauce

2 Tsp White Truffle Oil

2 oz Cold Unsalted Butter

Duck Cracklings:

Reserved Duck Skin, julienne

2 Tbsp Soybean Oil

To Taste Kosher Salt and Cayenne Pepper

Potato Carrot Puree:

3 Each Large Russet Potatoes, Large Carrots, peeled, diced

1 Stick Butter

2 Egg Yolks

To Taste Kosher Salt, White Pepper, Ground Nutmeg


6 Fresh Thyme Sprigs

Duck Cracklings


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Duck: 1. In a hot sautè pan, sear both sides of duck breasts in 1 Tbsp. rendered fat. Continue to cook in 450 degree oven for 4 to 5 minutes or until internal temperature reaches 155 degrees. Let cool 2-3 minutes before slicing.

2. Sautè mushrooms and garlic in rendered fat until mushrooms soften. Flame with brandy. Add orange juice, reduce liquid by half. Add demi-glace and roasted shallots. Season to taste with salt and pepper. Add pepper sauce and truffle oil. Stir in cold butter. Adjust seasonings.

Duck Cracklings: 3. In hot cast iron skillet, add 2 Tbsp. soybean oil and duck skin. Stir constantly until skin is brown and crisp. Remove cracklings with a slotted spoon; drain on paper towels. Season with salt and a pinch of cayenne pepper. Keep warm. Use as garnish.

Potato Carrot Puree: 4. Steam potatoes and carrots. Pass through ricer. Add butter; mix. Season potato mixture with salt, pepper, and nutmeg. Whisk egg yolks until frothy; fold into potato mixture. Adjust seasonings. Reserve hot.

5. At service, spoon into pastry bag and pipe 3 oz. portions on a parchment lined sheet pan. Place in a 500°F. oven for 8 minutes or until crispy.

To Serve: 6. Place duchess potatoes at 12:00 position of the plate. Thinly slice duck breasts and fan around the outside of the plate. Mound the mushrooms and shallots in the center of the plate. Spoon sauce over the duck breasts. Garnish with cracklings and fresh thyme.

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