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Duet of Duck with Spiced Grape Gastrique and a Foie Gras & Morel Mushroom Bread Pudding
This dish combines both Canadian Indigenous and Vietnamese flavours to reflect both of our distinct
heritages. The tastes of the Vietnamese flavoured breast paired with the Indigenous spiced leg are brought together by the Spiced Grape Gastrique. Take the time to make the side dishes, as they complement the flavours of the duck’s seasonings while balancing the plate.
Servings 4 servings
Ingredients
Duck Confit Leg
- 4 each King Cole duck legs
- 1 oz. (28 g) Kosher salt
- 1/2 oz. (15 g) Epices du Guerrier Melange Boreal MICMAC – Sumac and Rose Pepper
- 2 cups (500 mL) Canola oil
Sous Vide Duck Breast
- 4 each King Cole duck breasts
- 1/2 oz. (15 g) Ginger
- 1/2 oz. (15 g) Garlic minced
- 1 oz. (30 g) Shallots small dice
- 1/2 each Lemon grass
- 1/4 bunch Cilantro washed and rough chopped
- 2 tsp (10 ml) Sesame Oil
- 1 tbsp (15 ml) Soya Sauce
- To taste Kosher salt and black pepper
Spiced Concord Grapes Gastrique
- 14 oz (400 g) Grapes Concord
- 8 oz (227 g) Sugar
- 1/2 cup (120 ml) Cider Vinegar
- 1 each Cinnamon stick
- Sachet: 5 juniper berries & 1⁄2 tsp (2 ml) Allspice
Foie Gras & Morel Mushroom Bread Pudding
- 1 tsp (5 ml) Canola oil
- 4 oz (115 g) Rougié Foie Gras cubed
- 1 Tbsp (15 ml) Canola oil
- 8 oz (225 g) Spanish onion small-diced
- 1 tsp (5 ml) Garlic minced
- 1/2 oz (14 g) Pondarosa Dried Morel Mushrooms rehydrated, cut into 1/8’s
- 2 each Eggs
- 3/4 cups (180 ml) Cream 35%
- 1 tsp (5 ml) Tabasco and Worcestershire sauce
- 2 cups (500 ml) White Bread cubed crusts removed
- 2 oz (60 g) Parmesan Grano Padano, grated fine
- To taste Kosher salt black pepper and Cayenne
Butternut Squash Purée
- 8 oz (225 g) Butternut Squash medium-diced butternut squash
- 4 tbsp (60 ml) Maple syrup
- 1 cup (250 mL) Cream 35%
- To Taste Kosher salt and white pepper
Stir Fried Heirloom Carrots, Dinosaur Kale and Celery Hearts
- 8 oz (227 g) Heirloom carrots peeled and julienne
- 4 oz (115 g) Dinosaur kale hearts (or chopped into bite size pieces).
- 2 oz (60 g) Celery hearts
- 1 tbsp (15 ml) Canola oil
- To taste Kosher salt and black pepper
Instructions
Duck Legs:
- Prepare the legs by removing excess fat. Combine the salt and seasoning and rub the mixture over the legs. Place legs in baking dish and cover tightly with plastic wrap. Refrigerate for up to 24 hours.
- When ready to cook, rinse the legs under cold water and pat dry. Place them in baking dish and cover with canola oil.
- Bake in a 225°F (107°C) oven for about 3 hours, until duck is fork tender. Duck Confit can be made ahead of time and refrigerated in the fat for up to 1 week.
Duck Breasts:
- Trim the breast of any excess fat and score the fat in a cross-hatch fashion. Place the breasts in vacuum seal bag with the remaining ingredients. Seal the bag and place in a water bath with a thermal circulator set at 141°F (61°C) for 30 minutes. Remove from the water bath and place in ice bath and cool completely (this step can be completed up to 24 hours in advance).
- In a sauté pan, sear the breast (skin side down) until golden brown and crispy, flip and continue to cook for 1 to 2 minutes until the duck is cooked medium. Let the breast rest for 5 minutes before slicing.
Bread Pudding:
- Preheat oven to 350°F (177°C). Grease 4 ramekins with canola oil and set aside. In a sauté pan over medium heat, add the foie gras and cook until golden browned. Remove the foie gras from the pan (leaving the fat) and pat dry with paper towel. Add canola oil and onions to the pan and cook until translucent. Add the garlic and morels and continue to cook for 1 minute longer and reserve.
- Reduce the mushroom hydrating liquid to 1 0z (30 ml). In a large bowl whisk the eggs and add the cream, Tabasco, Worcestershire and reduced mushroom liquid and whisk until combined. Add the onion mixture and then the bread. Fold in the foie gras cubes and parmesan. Pour the bread mixture into the molds and bake until bread pudding sets (about 45-55 minutes).
Spiced Grape Gastrique:
- Separate the pulp from skins of grapes (reserve skins). Boil pulp until very soft; strain through a sieve. Add the skins and remaining ingredients. Cook until thick, stirring constantly.
Butternut Squash Purée:
- Peel and medium dice the squash and place into a heavy bottom saucepot.
- Cover with the heavy cream and the maple syrup and then simmer on low heat until tender. Drain the squash and reserve the liquid. Using a blender, puree the squash. Slowly add the reserved cooking liquid to make a smooth puree.
Stir Fried Heirloom Carrot, Dinosaur Kale and Celery Hearts:
- Blanch the vegetables in salted boiling water until tender; they should still be firm. In a saucepan, heat the oil and add the vegetables, sauté until almost tender. Season to taste with salt and pepper.
Service:
- Use a large spoon to spread 4 tbsp (60 ml) of squash puree across the plate.
- Place the bread pudding near the end of the puree. Add 2 tbsp (30mL) of the gastrique in front of the bread pudding. Lean the duck leg against the bread pudding (in the pool of sauce). Add the sliced duck breast beside the leg (just behind the pudding). Add the stir-fried vegetables at the back of the plate where the puree started. Top the bread pudding with a microgreen salad.
Notes
Chefs Notes:
• Refrigerate the remaining spiced grape sauce and serve with a variety of meats (This is how my
mother tricked me into eating liver!).
• Micro Green Salad that was used for a garnish was collected from Chef Benns’ garden and consisted of : celery shoots, nasturtiums, chervil and sage.
• Refrigerate the remaining spiced grape sauce and serve with a variety of meats (This is how my
mother tricked me into eating liver!).
• Micro Green Salad that was used for a garnish was collected from Chef Benns’ garden and consisted of : celery shoots, nasturtiums, chervil and sage.