My second GOLD STAR dish!
I love the holidays. The weather is a bit colder and it is the perfect time to indulge. Growing up, fowl and other birds alike were a rarity. However, as I got older, my love for such game grew and as a cook at fine dining establishments, they became a staple. This dish represents the essence of the holidays; apples, herbs, brown butter, brussels sprouts, duck, ginger... all wonderful warming elements that will surely put a smile on your face.
Dish: Gabe's roasted Duck with Brussels Sprouts, Chanterelle Mushrooms, Apple, Herb and Aromatic Ginger
3 ea duck breast, scored
3 ea apple (granny smith), (puree)
3 sprigs, rosemary (puree)
3 sprigs thyme (puree)
1/8 cup brown butter (puree)
¼ cup prosecco
6 ea Brussels sprouts, separate petals
¼ lb chanterelle mushrooms, cut in fourths
1 tbsp butter
2 sprigs thyme
2 tbsp ginger, minced
¼ cup honey
1/8 cup red wine vinegar
3 tbsp butter
2 tbsp veal jus
Score duck skin lengthwise. Season with salt and cook skin down in a cold pan over medium heat. Cook until skin is crisp and fat is rendered out. Continue to pour off fat. Put in over at 350F until medium rare about 7 min. Let cook on rack.
Steam apple in a little bit of prosecco until soft. Add cubes of butter to a hot pan with herbs and smoke until brown. Pour into cool pan to stop from over browning, place apples in a blender and puree, adding brown butter (no herbs). Season with salt and pepper.
Cut off stems and separate into petals. Fry at 375F until golden. Place onto paper towel and salt them.
Clean by scraping down the stem. Cut into fourths. Put pan over medium heat. Add rendered duck fat. When hot, add the mushrooms. When golden, add butter, herbs, salt & pepper. Season.
Caramelize honey and ginger, add red wine vinegar and jus. Strain and whisk in butter.
Assembly: Put a swoosh of apple puree, then add mushrooms around plate. Slice duck and garnish with Brussels petals. Glaze meat with sauce.