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Duck Breast with Sunchokes, Rhubarb, Watercress and Onions

Duck Breast with Sunchokes, Rhubarb, Watercress and Onions
Yields
4 servings

Courtesy of Chef Jimmy Stewart of Blacktail Florist.

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ingredients

Duck Breasts

2
duck breasts
½
cup duck stock or chicken stock
1
sprig thyme
1
tsp white wine vinegar
1
Tbsp butter
12
- 16 sprig watercress, picked

Rhubarb

6
stalks bright red rhubarb. cut into small cubes
2
Tbsp maple syrup
50
mL white wine vinegar
50
mL water
½
cup sugar
pinch salt

Sunchoke Purée

6
ounce sunchoke, thinly sliced
½
cup heavy cream
½
cup milk
salt

Roasted Sunchoke

6
ounce sunchokes
2
sprig thyme
2
sprig rosemary
2
clove garlic
2
cup coarse sea salt

Onions & Assembly

8
Cipollini onions, peeled, or baby leeks
5
clove garlic
2
cup rapeseed oil or sunflower oil
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directions

Step 1

Trim excess fat off duck breasts and remove small tenders.

Step 2

Score skin with sharp knife at 1 cm intervals so skin is covered with cross marks. Season both sides with salt and pepper.

Step 3

Place skin down onto a pan over medium heat and cook for three minutes until golden brown.

Step 4

Flip breasts over and add butter and thyme, cook for 30 seconds.

Step 5

Flip breasts again, and place in a 400ºF oven for 4-6 minutes.

Step 6

Remove breasts from pan and let rest for 4 minutes. Add stock and white wine vinegar to pan with remaining butter and thyme, and reduce over high heat until sauce slightly thickens.

Step 7

Place all ingredients in a heavy bottomed pot. Slowly stew the rhubarb until shiny and begins falling apart.

Step 8

Transfer to a blender and purée until smooth. If necessary, add one or two tablespoons of water to help blend.

Step 9

Adjust seasoning with maple syrup and vinegar until sweet and sour. Set aside in container and leave to cool at room temperature.

Step 10

Simmer milk and cream in a heavy bottomed pot over low-medium heat. Add sunchoke to pot and cook until milk and cream is reduced by ¼, and sunchoke is soft.

Step 11

Transfer to a blender and purée on high, adding a few drops of water to help blend. Purée until smooth, transfer to a container and let cool.

Step 12

Make a bed of thyme, rosemary, garlic and salt on a small baking tray. Firmly place the remaining sunchoke onto the bed, and bake in a 400ºF oven until the sunchoke starts caramelizing and rendering juices.

Step 13

Remove from the oven and let cool at room temperature.

Step 14

Place onions into a heavy bottomed pot with garlic and oil on low heat and simmer for approximately 1-2 hours.

Step 15

Check onions every half an hour to see if they’ve softened. Once soft, remove from oil and salt.

Step 16

To Assemble: Reheat the sunchoke purée in a pot over medium heat and pan roast the sunchoke until nicely caramelized and skin is crispy.

Step 17

Add dollops of rhubarb purée and sunchoke purée around plate. Place roasted sunchoke on the purées and scatter onions round.

Step 18

Slice your duck breasts in half and add one half to each plate. Sauce the dish with your pan jus and place 3-4 sprigs of watercress around plate. Enjoy!

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My rating for Duck Breast with Sunchokes, Rhubarb, Watercress and Onions
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