Poached Duck Breast with Duck Wheat Berry Ragout

1998 Grand Prize Winner MLF Recipe Contest, Chef Christopher Koetke

Serving Size {6}

Ingredients


Duck Wheat Berry Ragout:


1/4 Cup Wheat Berries


3/4 Cup Water


1/4 Cup Vegetable Oil


6- 8 oz each Maple Leaf Farms Duck Bone In Leg and Thigh


2 Cups Red Wine


1/2 Cup Each Onions, Celery, Carrots, chopped


4 Garlic Cloves


6 Cups Brown Duck Stock


2 Each Thyme Sprigs, Bay Leaves


2 Teaspoons Each Black Peppercorns, Tomato Paste


1 Teaspoon Salt


Roasted Garlic Sauce:


12 Garlic Cloves


As Needed Olive Oil


3 Cups Reserved Braising Liquid


Vegetables:


As Needed Zucchini, Carrots, Turnips, julienne


As Needed Red Swiss Chard Leaves


Duck:


3 Cups Duck Stock


6- 6 oz each Maple Leaf Farms Boneless, Skinless Duck Breast


Garnishes:


18 Asparagus Spears, cooked


As Needed Potatoes, thinly sliced, fried

Directions

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Ragout: In hot skillet, toast berries until they begin to pop. Place in water; soak in refrigerator overnight. Simmer water and berries for 1 hour or until tender; drain.


Saute duck legs in 2 tablespoons hot oil until golden brown; remove duck. Deglaze with wine; reduce by half. Heat remaining oil. Add duck legs, reduced wine and remaining ingredients; simmer covered for approximately 1 -1/2 hours or until tender. Remove duck from braising liquid; strain. Reserve 3 cups; reduce remaining liquid until thick. Remove meat from bones; mix with reduced liquid and wheat berries. Keep warm.


Sauce: Cover garlic with oil. On low heat, bring to a simmer and finish cooking in 350°F oven until garlic is golden brown. Reduce braising liquid to 1 cup. Place garlic, 1 tablespoon garlic oil and braising liquid in blender; puree until smooth.


Vegetables: Blanch vegetables.


Duck: In simmering stock, poach duck breast until desired doneness has been reached; thinly slice.


To Serve: Place Swiss chard in center of plate. Top with ragout and surround with julienne vegetables. Spoon sauce on plate and place duck on sauce. Garnish with asparagus and sliced potatoes.


Note: Use a whole duck: remove legs & thighs and use for ragout. Remove breasts, skin and use. Use rest to make duck stock.


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