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

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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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