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DUCK BREAST

Source of Recipe

Rocco DiSpirito


Recipe Introduction

WITH ONION TURMERIC MARMALADE

List of Ingredients

4 White Pekin duck breasts, with or without skin
Salt and pepper to taste
� tablespoon olive oil
3 sweet onions, sliced
2 heads garlic, minced
1 tablespoon powdered turmeric
� tablespoon powdered fenugreek seed
� teaspoon powdered cumin (preferably toasted) or ajwan seed
1 teaspoon honey
2 quarts chicken stock



Recipe

Cook the duck breasts, skin side down, in hot nonstick saute pan until fat is rendered and skin is crispy, about 12 to 15 minutes. (If using skinless duck breasts, you may use 1 tablespoon chicken broth to moisten the pan as you add the duck, or you may omit this whole first step.)
Season duck breasts with salt and pepper. Wrap completely in plastic wrap or seal in plastic bag. Poach in 150 degrees Fahrenheit water (just below simmering), completely submerged, until firm and cooked, about 45 to 60 minutes. Breasts should register 160 degrees Fahrenheit on a meat thermometer, or juice should run clear when tested with a cake tester.
To make onion turmeric marmalade: Add oil to a medium pan. Add sliced onions and garlic; heat gently until caramelized and tender. Add turmeric, fenugreek seed and cumin or ajwan seed. Cook briefly until spices bloom (become fragrant), barely 1 minute. Add honey; stir to mix. Add chicken stock and bring to a simmer; cook over low heat until reduced by half. Puree by pushing through a potato ricer. The marmalade will be golden color from the turmeric.
Spoon some onion marmalade on each plate, and arrange slices of duck breast over it.


Makes 4 servings.