Honey-Glazed Duck Breast with Lemon Thyme Mascarpone Parfait

1998 Salad Winner Maple Leaf Farms Chef Recipe Contest, Chef Dean Pugel

Ratings

Serving Size {6 servings}

Ingredients


Marinade:


2 qts + 1 cup Cold Water


3 oz Kosher Salt


1 oz Brown Sugar


4 sprigs each Thyme, Tarragon


4 Garlic Cloves


3- 8oz each Maple Leaf Farms Boneless Duck Breasts, scored


As Needed Salt, Black Pepper


Parfait:


1 tsp Gelatin


2 Tbsp Fresh Lemon Juice


1 cup Heavy Cream


4 oz Mascarpone Cheese


1 zest Of Lemon


1 tsp Lemon Thyme, chopped


Balsamic Port Reduction:


3 cups Port Wine


1 cup Balsamic Vinegar


Honey Glaze:


1 cup Honey


1 Tbsp Coriander Seeds, cracked


1 tsp each White Peppercorns, Cumin Seeds, cracked


Pinch Saffron


Lemon Vinaigrette:


2 parts Extra Virgin Olive Oil


1 part Fresh Lemon Juice


As Needed Salt


3 cups Baby Mache


12 Belgian Endive, whole leaves


Garnishes:


6 Fig Halves, sugared & caramelized


6 Apple Chips, dried


6 Thyme Sprigs


6 Lemon Peel Twists


As Needed Pecan Pieces, toasted

Directions

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Marinade: Boil 1 cup water. Add salt, sugar, herbs and garlic; steep 5 minutes. Add mixture and duck to remaining cold water. Marinate, covered, in refrigerator 12 hours.


At service, remove duck from marinade. Dry duck; season with salt and pepper. Sear skin side down until crisp; turn and sear other side. Brush with honey glaze (recipe below) and finish cooking in 450°F oven until desired doneness has been reached. Slice each breast into 8 slices. Serve hot.


Parfait: Dissolve gelatin in lemon juice; bring to room temperature. Whip cream to soft peaks; set aside. Combine gelatin, cheese, lemon zest and thyme; fold in whipped cream. Pipe into 6 (1 1/2") oiled ring molds; chill.


Balsamic Port Reduction: Combine port wine and balsamic vinegar. Over medium-low heat, reduce to syrup consistency; cool to room temperature.


Honey Glaze: Combine ingredients. Over medium-low heat, cook to soft crack (238°F) or until glaze is golden brown and coats back of spoon.


Lemon Vinaigrette: Slowly whisk oil into lemon juice. Season with salt. Dress greens with vinaigrette.


To Serve: Drizzle plate with port reduction. Arrange greens, parfait and duck on plate. Garnish with figs, apple chips, thyme, lemon twist and pecans.


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