Cardamom Crusted Breast of Duck with Sun Dried Tomato Cobbler

Entree, Winner 2000 Maple Leaf Farms Recipe Contest, Chef Kevin O'Brien


Prep Time {1 hr 10 min; 2 hr inactive}

Cook Time {1 hr }

Serving Size {6 servings}


Cardamom Crusted Duck:

6 - 8oz Maple Leaf Farms Boneless Duck Breasts

1 Tablespoon Salt

2 Teaspoons Black Pepper

3 Tablespoons Ground Cardamom

1 Tablespoon Ground Cinnamon

Roasted Poblano Oil:

1 Roasted Poblano Pepper, peeled, seeded

1/2 Cup Extra Virgin

1/2 Teaspoon Salt

Balsamic Cinnamon Syrup:

1 Quart Balsamic Vinegar

3 Each Cinnamon Sticks

8 Each Black Peppercorns

1/4 Cup Honey

Sun-Dried Tomato Cobbler:

3 Cups Sun-Dried Tomato Halves

As Needed Simmering Water

3 Tablespoons Butter

2 Cups Yellow Onions, julienne

1 Tablespoon Dried Thyme Leaves

3 Tablespoons Dijon Mustard

2 Ounces Honey

1/4 Teaspoon Salt

1 Teaspoon Black Pepper


2/3 Cup Butter, warmed

3 Cups Japanese Bread Crumbs

1 Cup Brown Sugar


As Needed Baby Greens

12 Each Cinnamon Sticks


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Cardamom Crusted duck: Score duck by making parallel slices in the skin layer approximately 1/4- inch apart. Turn breasts 90 degrees (1/4 turn) and slice again to create a grid pattern of 1/4-inch squares. At service, season with salt and pepper. Over medium heat, sear skin-side down until most of the fat is rendered, 6 to 8 minutes; turn and sear other side 3 minutes. Coat each breast with cardamom and cinnamon. Finish cooking in 400°F oven until an internal temperature of 152°F to 155°F. Resting should bring internal temperature to an ideal 160°F.

Roasted Poblano Oil: Place ingredients in blender; puree.

Balsamic Cinnamon Syrup: Place syrup ingredients in heavy-bottomed saucepan. Over medium heat, reduce to a syrup consistency, strain and cool.

Sun-dried Tomato Cobbler: Rehydrate tomatoes in water, strain, and julienne. Caramelize onions in butter until light brown. Combine tomatoes (reserve 18 strips for top of cobbler), onions and remaining filling ingredients. Combine crust ingredients. Place 6 - 4-inch gateau rings on parchment. Spoon crust mixture into rings; pack to 1/4 -inch thick. Spoon filling on top of crust to within 1/4 of top of ring. Top filling with another layer of crust; lightly pack. Garnish each cobbler with 3 strips of tomato. Bake in 350°F oven until lightly brown.

To Serve: Unmold cobbler and transfer to plate. Slice duck and fan around one side of cobbler. Drizzle with balsamic syrup and poblano oil. Garnish with baby greens and cinnamon sticks.

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Just made the glaze and crust -delicious!