Post-Modern Duck

Chef Joel Findlay, 4th place winner in Maple Leaf Farms 1995 Chef Recipe Contest


Serving Size {6 servings}


Seasoning Mixture:

3 Ancho Chilies, seeded & soaked

3 Tbsp Fresh Oregano, chopped

2 Tbsp Brown Sugar

2 tsp Sea Salt

1 tsp Ground Cumin

4 Scallions, chopped

1 Garlic Clove, crushed

8 each Maple Leaf Farms Duck Legs Confit

Cheese Mixture:

12 oz Fresh Goat Cheese

1/2 cup Mascarpone Cheese

2 Tbsp Cilantro, minced

2 tsp Black Pepper, coarsely ground

Vegetables For Chips:

As Needed Beets, Carrots, Sweet Potatoes, peeled

As Needed Butternut Squash, peeled

As Needed Waffle-Cut Potato Slices

As Needed Vegetable Oil

As Needed Scallions Or Chives, sliced

Optional Blue Bachelor Button Petals


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Seasoning Mixture:

1. Combine seasoning mixture ingredients in food processor. Rub duck with seasoning mixture. Roast in a 400°F oven for 15 minutes or until skin is brown and crisp. Add stock, cover tightly and braise at 325°F for 45-50 minutes. Remove duck from pan; debone. Coarsely shred duck meat, adding fat from the roasting pan to moisten. Strain remaining pan juices through a fine chinoise and keep warm.

Cheese Mixture:

2. Whisk together cheese mixture ingredients. Allow to set at room temperature.

Vegetables for Chips:

3. Slice vegetables in interesting ways to produce an array of cool shapes. Deep fry vegetables in oil until crisp and brown; drain. (Salt is not needed.)

To serve:

4. Place a mound of cheese mixture in the center of a large dinner plate. Top with a generous spoonful of warm, shredded duck. Ladle a small amount of pan drippings over the top. Arrange the vegetable chips around the outside of the plate. Sprinkle with scallions and blue bachelor button petals.

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