Maple Leaf Farms Duck Sushi with Duck Chicherones, Citrus Gastrique and Asian Caviar

Student Finalist 2015 Chef Recipe Contest, Juliana Rezende, Le Cordon Bleu, Los Angeles, CA

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Serving Size {8 pieces of sushi}

Ingredients


Sushi Rice:
1 cup Sushi Rice, rinsed
1 1/2 cups Water
1 tsp Rice Vinegar
1 tsp Sugar
Pinch of Salt


Duck Breast and Chicherones:
2 Maple Leaf Farms Boneless Duck Breasts
Salt, as needed
Pepper, as needed
2 Tbsp Vegetable Oil


Citrus Gastrique:
Juice of 1 Orange
Juice of 1 Lemon
Equal part of Sugar
Pinch of Salt
Pinch of Red Pepper Flakes


Asian Caviar:
1/2 cup Soy Sauce
1 tsp Sesame Oil
1 tsp Rice Vinegar
1/2 tsp Agar Agar
2 cups Vegetable Oil

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Directions

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Sushi Rice:
Bring water to a boil, add the rice and let cook covered (about 15 to 20 minutes). Transfer the rice to a bowl (not metal). Make a mixture with rice vinegar, sugar and salt and mix with the rice. Let rest for a few minutes and make squares with a square shaper.


Duck Breast and Chicherones:
Duck Skin:
Remove the whole duck breast skin carefully to not damage the flesh. Make chicherones with the duck skin, putting it in a tray over parchment paper. Cover with another layer of parchment paper and place a weight over it to maintain a straight shape. Roast at 300 degrees until golden brown. Let cool down and crunch with a knife. Use it on the 4 sides of square sushi rice and spread some over the sushi when it is ready.
Breast Meat:
Clean the duck breast, removing all the fat and silver skin. Season with salt and pepper. Heat the oil in a skillet and sear the duck breast. Cook until medium-rare, 3-4 minutes on each side. Let rest for 5 minutes before slicing for the sushi. Cut thin slices (1/4 inch) on a bias. Lay slices carefully over the square rice.


Citrus Gastrique:
Melt the sugar in a pan until it becomes a pale color. Add the juices and let cook until mixture reaches a light syrup consistency. Add salt and pepper. Spread 1 spoon on the side of the sushi. Use some orange supremes as a garnish.


Asian Caviar:
Put the vegetable oil in a bowl and let it cool down in the freezer. Mix the other ingredients at room temperature and bring to a boil for 30 seconds. Put the hot liquid in a squeeze bottle and start dropping little bubbles in the cold oil to make the caviar. Drain caviar from the oil and serve over the duck.


Plating:
Spread some citrus gastrique sauce over the plate and place the sushi pieces. Put a few drops of Asian caviar over each sushi and sprinkle some crunched chicherones over the plate and the sushi. Finish garnishing with orange supremes.


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