Roasted Duck Breast with Cardinal Puree – Bruno Albouze

By Bruno Albouze · 240 min

Ingredients

Instructions

1. Pat the duck breasts dry. Trim excess fat (keep it for the sauce), remove blood spots and silver skin without nicking the flesh or stretching the skin. Refrigerate uncovered, fat side up, for 12 to 48 hours.
2. Shred the meat from the duck confit (best about an hour after cooking). Keep the skins for chips, and the bones for the sauce.
3. Peel and dice the carrot, and chop the shallots. Melt the butter in a saucepan and brown the duck bones and scraps for about 5 minutes.
4. Add the garlic, orange zest, star anise, bay leaf, carrot and shallot, and cook a few minutes. Add the port, demi-glace and duck jus or water, just enough to cover the bones. Bring to a boil, then simmer for about 90 minutes.
5. Strain the liquid, then keep it simmering over low heat for about 20 minutes more, skimming foam from the edges and adjusting the seasoning. Cool completely, refrigerate, and remove the solid fat from the surface.
6. Cook the beetroot and carrot: place the beets in a saucepan, top with the carrots, cover fully with neutral oil and cook over low heat until tender, about 30 minutes for the carrots. Peel the warm beets and cut into chunks.
7. Purée the hot beetroot and carrot with cold butter and a splash of Cointreau or orange juice, using little liquid so the purée is thick. Season with salt and pepper.
8. Cook the edamame in salted water for about 5 minutes and drain. Season with olive oil, salt and pepper before serving.
9. Make duck skin chips: sandwich the skins between parchment, press flat with a tray, and bake at 220°C (430°F) for about 2 minutes, until golden and crisp; add time if needed.
10. Peel, core and cut the pears into wedges. In a hot pan, caramelise them with oil, honey, sugar, star anise and vanilla. Deglaze with apple cider vinegar and reduce until nearly dry. Season lightly with salt and pepper, and keep the pan for the sauce.
11. Make the samosas: cut each brick sheet in half, fold one side to form a rectangle, add about 60 g shredded confit along the fold, then fold into a triangle, sealing the edge with egg white. Fry in duck fat or clarified butter for about 5 minutes per side, until golden and crisp.
12. Season the duck breasts with salt on the fat side, less on the flesh. Bring to room temperature for one hour. Place fat side down in a cold pan over low heat for about 8 minutes until crisp. Pour off about two-thirds of the fat (save it), flip and cook 8 minutes more over low heat. Rest 5 to 10 minutes; the centre should reach 51-60°C (125-140°F).
13. Deglaze the duck pan with the sauce, add the juices from the breasts and bring to a boil. Pour into the pear pan, adjust the seasoning, and finish with black pepper and fleur de sel.
14. Reheat the pears and beetroot purée. Place a dollop of purée on a hot plate, spread it, add three pear wedges, edamame, half a duck breast, a samosa and chopped pears, then top with skin chips and sauce.

Summarized from Bruno Albouze's video. Watch it for the details.

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