Pomegranate-soy glazed duck breast with confit root vegetables and blackberry gastrique
Ingredients for Pomegranate-soy glazed duck breast
3 pcs. duck breast, about 1 lb. each
3 tbsp soy sauce
2 tbsp pomegranate molasses
3 stalks fresh thyme – washed, picked and chopped
2 leaves fresh sage, washed and chopped
1 pc. shallot, very finely diced
1 pc. bay leaf
Cooking instructions:
1. Mix all ingredients except the duck in a mixing bowl.
2. Add duck breast and marinade for 8 hours.
3. Place the duck breast in a cold, heavy bottom pan with the skin side down
4. Place the pan over medium heat, and slowly cook the meat.
5. Strain excess fat from the pan as the duck cooks.
6. It should take about 15 min. for the meat to cook, just wait for little pools of blood on the top of the meat to form.
7. Once you see the blood, flip the duck over and cook for 30 seconds.
8. Remove from the pan and let rest for 5 min.
Ingredients for the Confit of root vegetables
1 pc. carrot – ¼” dice
½ pc. turnip – ¼” dice
½ pc. celery root – ¼” dice
1 pc. parsnip – ¼” dice
1 pc. sweet potato – ¼” dice
1 pc. yellow beet – ¼” dice
6 cloves garlic
1 bunch fresh thyme – washed
3 pcs. bay leaf
1 tbsp coriander seed – crushed
½ tsp fennel seed – crushed
1 litre grapeseed oil
Cooking instructions:
1. Dice all the vegetables and keep separate from each other.
2. Place 1 kind of vegetable into a metal ovenproof dish.
3. Add the garlic, spices, herbs and pour in the oil until the vegetables are covered by ½” of oil.
4. Cover container with tin foil.
5. Place in a 250ºF oven for 25 – 35 min. until vegetables are tender.
6. Remove from the oven and strain out vegetables.
7. Place another kind of vegetable into the oil, cover and cook as you did with the first kind.
8. Continue with this method until all the vegetables are cooked, refrigerating the cooked vegetables as they are strained.
9. Once the vegetables are all coked and cooled, mix them all together.
10. Strain out the herbs and spices from the oil once it has cooled.
11. Reserve the oil and use it in any place you would normally use oil, it will give all your dishes extra flavour.
12. To reheat, simply place a little of the reserved oil in a pan and gently warm the vegetables over medium heat.
Ingredients for the Blackberry gastrique
1 tsp. grapeseed oil
½ pc. white onion - diced
1 pc. bay leaf
5 pc. peppercorns
2 pint blackberries
3 tbsp red wine vinegar
1 tsp. lemon juice
2 Tbl. honey
Cooking instructions:
1. In a small saucepan over low heat slowly cook the onions in the oil.
2. Cook until onions are completely soft, about 8 Min.
3. Add the remaining ingredients, and bring to a simmer.
4. Simmer for 5 min, then remove from the heat, and remove bay leaf.
5. Let cool, then puree with a hand blender or in a stand up blender.
6. Pass through a fine sieve.
Serves 6
Read more in Recipes and From Scratch
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