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Duck Roasted with a Mole Poblano Sauce

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Recipe summary

This dish, courtesy of Chef Giovanni Apollo at the Restaurant Apollo, Montreal QC, is served with a salted chocolate cake and crystallized kumquats.

Preparation time:
Cooking time:
Yield:

Ingredients

Duck

  • 2 duck breasts – around 400 grams each

Sauce

  • 1 tablespoon hot red pepper
  • 1 piece ginger (large)
  • 1 cup chicken stock
  • 1/2 stick cinnamon
  • 1 handful of torn Coriander
  • 1 clove garlic

Cake

  • 4 egg whites
  • 100 grams of melted chocolate- 65% cocoa minimum
  • Fleur du Sel (can be replaced by table salt)
  • Kumquats, for garnish

Assembly


Directions

Duck

  1. In a pan, cook the duck skin in a hot flame for 2 minutes. Turn it over and cook again for 1 minute. Put the fatty side of the duck down in the pan again and then add water to middle height of the meat and cook 10 minutes without turning over. Finely slice the duck.

Sauce

  1. While the duck is cooking, put all the ingredients for the sauce in a pan. Heat to a light boil and reduce the sauce by half. Strain the sauce and take off the heat.

Cake

  1. Whip up the egg whites. Add the chocolate and cook in a small ramekin for 12 seconds in the microwave. Turn upside down tapping the ramekin to release the cake.

Assembly

  1. Pour the sauce onto the plate, and add the duck on top. Place the small cake on the same plate and garnish with kumquats or crystallized citrus fruits.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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