Recipe

HomeRecipeMaple & Balsamic Glazed Brome Lake Duck Breast, Crispy Duck Confit Croquette, Roasted Baby Beets, Asparagus, Gastric Sauce

Maple & Balsamic Glazed Brome Lake Duck Breast, Crispy Duck Confit Croquette, Roasted Baby Beets, Asparagus, Gastric Sauce

Yields1 Serving
Prep Time1 hr 30 minsCook Time15 minsTotal Time1 hr 45 mins
 1 duck breast scored
 30 ml maple syrup
 10 ml balsamic vinegar
 1 duck leg confit, shredded
 100 g potato puree
 30 g flour
 1 egg, beaten
 2 sprigs fresh thyme
 300 ml chicken jus
 50 g panko
 3 asparagus
 3 babys beets
 1 garlic clove
 250 ml orange juice
 50 ml sherry vinegar
 50 g butter
 30 ml olive oil
1

Warm up the potato puree, add the shredded duck confit, season and form into a small log. Let it cool down in the fridge. Trim the ends, roll it into flour, egg and then panko. Keep it in the fridge.

2

Wash the beets, season with salt, pepper, olive oil and roast in the oven until cooked through. After, peel the beets and cut into halves. Take half of the beets and turn into a puree in a Vitamix with some orange juice.

3

Peel the asparagus, trim it short and blanch in salted water.

4

Sear the duck breast on a non-stick pan on low heat until the skin becomes crispy. Pour off the fat, add the maple syrup & vinegar and baste the duck until it`s cooked medium rare. Let it rest and keep warm.

5

In a small sauce pot, sweat off some chopped shallots and garlic with a bit of butter. Deglaze with orange juice, sherry vinegar and let reduce. Add the chicken jus, thyme and reduce to consistency. Check the seasoning, strain through a fine strainer and keep warm.

6

Heat up the beets and asparagus with some butter in different pans and season.

7

Fry the duck croquette in a deep fryer until golden brown while ensuring it`s hot inside. Season with salt & pepper.

8

To plate:

• Take a warm plate; place the croquette in the middle. Place the vegetables on one edge of the plate nicely on top of some beet puree.
• Cut the duck breasts into half lengthwise and place on the other end.
• Pour some sauce on the duck breast, little bit around and serve.

Category

Ingredients

 1 duck breast scored
 30 ml maple syrup
 10 ml balsamic vinegar
 1 duck leg confit, shredded
 100 g potato puree
 30 g flour
 1 egg, beaten
 2 sprigs fresh thyme
 300 ml chicken jus
 50 g panko
 3 asparagus
 3 babys beets
 1 garlic clove
 250 ml orange juice
 50 ml sherry vinegar
 50 g butter
 30 ml olive oil

Directions

1

Warm up the potato puree, add the shredded duck confit, season and form into a small log. Let it cool down in the fridge. Trim the ends, roll it into flour, egg and then panko. Keep it in the fridge.

2

Wash the beets, season with salt, pepper, olive oil and roast in the oven until cooked through. After, peel the beets and cut into halves. Take half of the beets and turn into a puree in a Vitamix with some orange juice.

3

Peel the asparagus, trim it short and blanch in salted water.

4

Sear the duck breast on a non-stick pan on low heat until the skin becomes crispy. Pour off the fat, add the maple syrup & vinegar and baste the duck until it`s cooked medium rare. Let it rest and keep warm.

5

In a small sauce pot, sweat off some chopped shallots and garlic with a bit of butter. Deglaze with orange juice, sherry vinegar and let reduce. Add the chicken jus, thyme and reduce to consistency. Check the seasoning, strain through a fine strainer and keep warm.

6

Heat up the beets and asparagus with some butter in different pans and season.

7

Fry the duck croquette in a deep fryer until golden brown while ensuring it`s hot inside. Season with salt & pepper.

8

To plate:

• Take a warm plate; place the croquette in the middle. Place the vegetables on one edge of the plate nicely on top of some beet puree.
• Cut the duck breasts into half lengthwise and place on the other end.
• Pour some sauce on the duck breast, little bit around and serve.

Maple & Balsamic Glazed Brome Lake Duck Breast, Crispy Duck Confit Croquette, Roasted Baby Beets, Asparagus, Gastric Sauce