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| Author |
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Mia
Posts:139
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| 08/14/2008 10:09 AM |
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Duck Percik from Executive Chef Frank Brunacci at Sixteen
serves six
Ingredients
Duck and marinade:
2 6- to 8-oz duck breasts, skin on, boneless
1/3 c ginger, grated
1/3 c garlic, chopped
2 Tbsp cornstarch
1 c tamarind juice
2 c coconut milk
1 Tbsp ground chili powder
dash salt and pepper
1 shallot, finely chopped
2 tsp turmeric
2 tsp fish sauce
vegetable oil for sautéing
Sauce:
1 qt carrot juice
4 Tbsp sugar
4 Tbsp Sherry vinegar
2 tsp black cardamom
1/2 c unsalted butter
salt and pepper to taste
1 tsp granulated sugar
1 c butter
1⁄2 c honey
1⁄2 c Sherry vinegar
1 tsp orange zest, grated
1⁄2 tsp coriander seed
3 c veal stock
Polenta:
1 qt milk
2 c instant polenta
1⁄2 tsp cumin seeds, toasted
1⁄2 c Parmesan cheese, grated
clarified butter or olive oil, for sautéing
fresh greens, for garnish
Method
For duck: Preheat broiler to 500 degrees. Rub fleshy side of breasts with ginger and garlic. Place in a quart-sized plastic bag or glass dish and refrigerate. Combine cornstarch, tamarind juice, coconut milk, chili powder, salt and pepper, shallot, turmeric and fish sauce in blender or food processor and pulse until smooth. Add duck breasts and marinate for 1 hour. Remove duck breasts and in a saucepan over medium heat sauté 2-3 minutes per side. Place under broiler briefly, skin side up, to brown. Remove, cool slightly, and slice thinly.
For sauce: In heavy skillet over medium-high heat, reduce all ingredients except butter by half. Whisk butter in slowly and continue to simmer until sauce has reached nappé consistency (coats the back of a spoon).
For polenta: In a separate saucepan, bring milk and 1/2 cup butter to boil. Add polenta and cook briefly until thick and soft. Add cumin and stir in cheese until melted. Allow mixture to cool slightly before pouring into buttered round mold. Cover and refrigerate until firm, then slice into circles, squares or diamonds.
To serve: sauté polenta slices quickly on both sides in clarified butter or olive oil. Arrange polenta on plates first, and surround with sliced duck breasts. Drizzle with sauce and garnish with fresh greens.
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