Citrus Seared Maple Leaf Farms Duck Breast with Herb Goat Cheese

Student Grand Prize 2014 Chef Recipe Contest, Eljesa Haxhiu, Gwinnett Technical College, Lawrenceville, GA

Serving Size {2 Servings}


Plum Butter:
2 Plums, fresh, peeled
2 tsp Canola Oil
4 oz Butter, cubed
1 tsp Lemon Juice, fresh
1 tsp Kosher Salt
1/2 tsp White Pepper

Citrus Confit:
1 Blood Orange, cut into supreme segments, julienne skin of blood orange
1 Orange, cut into supreme segments, julienne skin of same orange
1/2 Cinnamon Stick
1 Star Anise
1 Whole Clove
1/4 cup White Wine Vinegar
1/4 cup Orange Juice

Poached/Seared Duck Breast:
3 cups Orange Juice
2 cups Water
1 Tbsp Ginger
4 Sprigs Thyme
2 Maple Leaf Farms Duck Breast
2 Tbsp Honey
1 tsp Kosher Salt
1/2 tsp White Pepper

Broiled Herb Goat Cheese:
6 oz Goat Cheese
1 tsp Mint, minced
1 tsp Thyme, minced
Extra Virgin Olive Oil

Fried Mint Leaves:
6 Mint Leaves, small


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Plum Butter:
Toss peeled plums in canola oil and grill until charred. Cut plums into small dice; add just enough water to cover plums in a pot and cook until the water is evaporated. Place all ingredients in a blender and purée until smooth, then strain through a chinois. Set aside at room temperature until plating.

Citrus Confit:
Reserve the peel of the oranges; set aside for later use. Supreme orange segments and place in a bowl. Take remaining ingredients, simmer and reduce by half. Cover the segments in the bowl with the reduction. Remove pith from peel and julienne. Bring cold water to a boil and blanch julienne peel. Repeat process three times. Place the julienne peel in the same bowl as the segments, reserve at room temperature for plating.

Poached/Seared Duck Breast:
Bring orange juice, water, ginger, and thyme to a simmer. Score the skin on the duck breast then add to poaching liquid. Cook duck breast to rare internal temperature. Pull out of poaching liquid and dry on a paper towels. Return poaching liquid with the addition of honey to a simmer and reduce to 3/4 cup. Reserve reduction for plating.

Heat sauté pan to medium heat, place dried duck breast skin side down with a foil covered brick on the duck. Sear for 2-4 minutes, turn over and do same to other side. Remove from pan, let rest for 5 minutes. When ready for plating, slice duck in half lengthwise, then cut into thirds vertically, sprinkle with salt and pepper.

Broiled Herb Goat Cheese:
Blend goat cheese with herbs and mound into 6, each 1 ounce balls. Place balls in a sauté pan with extra virgin olive oil pan right before service, glaze under a preheated broiler until golden brown.

Fried Mint Leaves:
Deep fry mint leaves in a chinois until crisp. Reserve for plating.

Take a 14 inch oval plate, place a dollop of plum butter in the center of the plate and smear with offset palate knife. Pat dry duck breast and arrange on plate. Place a mound of cheese offset next to 3 of the 6 duck pieces. Dry citrus segments and julienne peels on a paper towel placing around and on duck breast and cheese. Using tweezers, place mint randomly on the other ingredients. Drizzle 1 oz. of reduction on each serving of duck breast and around the plate.

2014 Chef Recipe Contest

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