FOR THE CURE:
2 sticks cinnamon
1/4 Tbs. nutmeg, ground
1 oz. kosher salt
1 orange, juiced
2 c. apple cider or juice
1/2 c. honey
1/4 c. cider vinegar
4 - 6 oz. boned 1/2 breasts of Minnesota Duck
1/2 c. apple butter or apple puree
3 c. apple wood chips
4 sticks cinnamon
Warm Lentil Salad:
4 oz. French lentils, pre-cooked
4 oz. red lentils, pre-cooked
1 Tbs. finely chopped onions
2 Tbs. parsley, chopped fine
1/4 Tbs. thyme, chopped fine
1 Tbs. olive oil
2 Tbs. cider vinegar
Salt and pepper to taste
White And Green Asparagus:
8 stalks white asparagus
12 stalks green asparagus
Apple Cider-Thyme Sauce:
1 Tbs. oil
1 Tbs. shallots, chopped fine
1 c. apple cider
1 c. Glace de Vouille
1 Tbs. thyme, chopped
1/4 Tbs. peppercorns, chopped fine
1 Tbs. honey
Salt to taste 1 Tbs. soft butter
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FOR THE CURE:
Boil first 7 ingredients. Reduce to simmer for 5 minutes; chill. Once cold, add duck breasts. Soak for 3 hours. Remove from cure and pat dry. Let sit in refrigerator until skin is totally dry. Peel back a portion of the skin and spread apple butter on each breast and fold skin back.
In the bottom of a medium to large skillet, place the apple wood and cinnamon. Lay the duck breasts on a wire rack which is placed on top of wood chips. Lightly cover pan with tin foil, making sure foil isn't touching duck breast and is sealed tightly around the edges. Turn on heat to medium to high, begin to smoke approximately 8 to 12 minutes (depends on type of heat and thickness of pan used.) Remove breast from pan, slice and serve (should be served medium not well done).
Warm Lentil Salad:
In a hot sauté pan add your oil and onion, lightly brown. Add the pre-cooked lentils, herbs, vinegar, salt and pepper. Toss lightly just to heat and serve.
White And Green Asparagus:
Cut asparagus 3" long, peel off outer skin on bottom of each stem to a point Blanch off and chill until served. Lightly sauté in 1 Tbs. clarified butter and season with salt and pepper just before service.
Apple Cider-Thyme Sauce:
In a hot sauce pot add oil, sauté shallots, once transparent in color add cider, thyme, peppercorns, and honey. Reduce by half. Add glacé and reduce once again to 1/2 cup. Season to taste. For service stir in soft butter.
For additional garnish use flatbread dough wing, field greens such as chicory, red oak leaf, arrugula and dandelions.
Yield: 4 servings
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