When my wife is away I tend to play (in the kitchen). I tend to try new ingredients, recipes or techniques. This particular time I was craving duck. Doing a Google images search (I find a lot of great recipes that way), I found these two images and was totally inspired.
I only wish I could plate as well as this dish is plated. What you are look at was defined as:
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce.
I gave it a try, but changed it up based on what I could find. Basically I didn’t have any duck confit and didn’t want to take the time to make date-molasses. I end up with; Seared Duck Breast, Herbed Crepe with Mushroom, Honey Glazed Baby Carrots, Wilted Kale with a Demi-glace. Uhhh…Yum. I can’t imagine how good the original Chef’s dish was, but mine was pretty good.
- 1 large bunch of baby carrots (I used reqular and purple)
- 1 tablespoon honey
- 21 tablespoon unsalted butter
- 2 teaspoons lemon juice
- In a large pot, heat water to a boil and place the carrots in the steamer. Don’t over cook. Remove and place in ice water then dry.
- In a large pan (I used the same one that sauteed the mushrooms in) heat over medium heat.
- Melt butter in the pan, add the carrots. Toss then add honey and lemon juice and season with salt and pepper. Keep warm
- 1 pound kale
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon crush red pepper flake (or more if you like more heat)
- 1/2 cup of chicken stock
- Salt and peopper
- Heat large pan over medium high heat.
- Add olive oil, garlic and crushed red pepper flake. Cook until garlic is fragrant.
- Add kale and toss. Cook until slightly wilted.
- Add stock, toss then cover. Reduce heat to low.
- 2 duck breasts
- Salt and pepper
- Heat a large pan or skillet over medium high heat.
- Score the ducks fatty side with cross-hatches.
- Place the duck fat side down and sear until most of the fat is rendered out and flip.
- Finish in the oven if need be, I prefer my duck pretty rare. Oh, and by the way, don’t toss that extra duck fat. It is liquid gold.
- 1 box of demi-glace
- Yep. I totally cheated here. I happen to have a box container that was to expire soon. So I used it.
- If you are more motivated then I, the is a great demi-glace recipe by Emeril.
This was a very ornate meal, but like I said the wife was out of town. What else would I be doing. I garnished, as the Chef did with pistachios, mint and edible flowers. I also wanted to give full create to the original creator of this dish. Google images credits, “Chef de Cuisine Brett Dufee of Bayona – New Orleans, LA”. Well done Chef, well done.