Post-Modern Duck

Chef Joel Findlay, 4th place winner in Maple Leaf Farms 1995 Chef Recipe Contest

Ratings

Serving Size {6 servings}

Ingredients


Seasoning Mixture:


3 Ancho Chilies, seeded & soaked


3 Tbsp Fresh Oregano, chopped


2 Tbsp Brown Sugar


2 tsp Sea Salt


1 tsp Ground Cumin


4 Scallions, chopped


1 Garlic Clove, crushed


8 each Maple Leaf Farms Duck Legs Confit


Cheese Mixture:


12 oz Fresh Goat Cheese


1/2 cup Mascarpone Cheese


2 Tbsp Cilantro, minced


2 tsp Black Pepper, coarsely ground


Vegetables For Chips:


As Needed Beets, Carrots, Sweet Potatoes, peeled


As Needed Butternut Squash, peeled


As Needed Waffle-Cut Potato Slices


As Needed Vegetable Oil


As Needed Scallions Or Chives, sliced


Optional Blue Bachelor Button Petals

Directions

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Seasoning Mixture:


1. Combine seasoning mixture ingredients in food processor. Rub duck with seasoning mixture. Roast in a 400°F oven for 15 minutes or until skin is brown and crisp. Add stock, cover tightly and braise at 325°F for 45-50 minutes. Remove duck from pan; debone. Coarsely shred duck meat, adding fat from the roasting pan to moisten. Strain remaining pan juices through a fine chinoise and keep warm.


Cheese Mixture:


2. Whisk together cheese mixture ingredients. Allow to set at room temperature.


Vegetables for Chips:


3. Slice vegetables in interesting ways to produce an array of cool shapes. Deep fry vegetables in oil until crisp and brown; drain. (Salt is not needed.)


To serve:


4. Place a mound of cheese mixture in the center of a large dinner plate. Top with a generous spoonful of warm, shredded duck. Ladle a small amount of pan drippings over the top. Arrange the vegetable chips around the outside of the plate. Sprinkle with scallions and blue bachelor button petals.


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