Empty My Fridge
How to Make Cumin Cilantro Duck Breast with Cliff Crooks
Ingredients
- Canola oil¼ cups
- Shallot · roughly chopped½
- Pink peppercorn1 tbsp
- Bay leaf1
- Thyme4 sprigs
- Sugar2 tbsp
- Sherry vinegar½ cups + 1 tbsp
- Red wine½ cups
- Duck1 ½ cups
- Dried apricot · diced¼ cups
- Butter1 tbsp
- Duck breast2
- Salt
- Black pepper · ground
- Cumin · toasted coarsely ground2 tbsp
- Cilantro · minced1 bunch
- Honey2 tbsp
- Eggplant · halved2
- Hazelnut · toasted halved½ cups
- Arugula · for garnish
- Micro bulls blood · for garnish
- Edible flower · for garnish
Instructions
- Heat 2 tablespoons of the canola oil in a medium saucepan over medium-high heat. Add the shallot, pink peppercorns, bay leaf and 2 thyme sprigs, and cook, stirring now and then, until the shallot is soft and translucent, about 5 minutes.
- Add the sugar and 1/2 cup of the sherry vinegar and bring to a boil. Lower to a simmer and reduce until almost dry, a few minutes.
- Add the red wine and reduce until nearly fully dry, 5 to 6 minutes. Add 1 cup of the demi-glace and cook about 5 minutes, until reduced and slightly thickened.
- Heat 1 tablespoon of oil in a medium saucepan over medium heat, add the diced apricots and cook until soft. Strain the sauce from the first pan into this pan.
- Add the remaining 1/2 cup demi-glace and reduce about 5 minutes until thickened. Stir in the butter and the remaining 1 tablespoon sherry vinegar, then take off the heat.
- Score the duck skin in a crosshatch, cutting only the skin. Season both sides with salt and pepper. Put the duck skin-side down in a dry cast-iron pan over low heat and render slowly for about 20 minutes, until most of the fat has melted out.
- Flip the duck and cook the meat side for 3 to 4 minutes, basting with the rendered fat using the remaining 2 thyme sprigs, until the internal temperature reaches 130°F for medium rare. Rest the duck and keep some of the fat.
- Mix the ground cumin and minced cilantro stems in a small bowl. Brush the crisp skin with honey, then press the cumin mixture firmly onto the duck. Slice the duck lengthwise.
- Salt the eggplant. Heat a large saute pan over medium-high heat with some reserved duck fat, place the eggplant flesh-side down and cook about 5 minutes, until the flesh is golden brown and crisp.
- Serve the sliced duck with the apricot jus and the eggplant, and top with the toasted hazelnuts and microgreens.
Summarized from Food Network's video. Watch it for the details.
More recipes with
ShallotEggplantArugulaHazelnutDried apricotDuckDuck breast
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.