Home smoked duck breast

Home smoked duck breast with red cabbage, a duck, apple & chestnut pithiver, root vegetable terrine and sour cherry sauce 

Created by Ayrshire College (2018/19)

Course: Main

Servings: 4

Students: Vivienne Beresford, Shaun Bell, Gabriella Crawford

Lecturer: Annmarie Farr

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1 duck

Marinade
100ml soy sauce
crushed garlic cloves
5g grated ginger
3g nutmeg
100ml raspberry vinegar
fresh thyme sprigs
2g cinnamon
100ml white wine

For the smoke
100g brown sugar
100g brown rice
50g tea
5g cinnamon
5g cumin

Pithivier
2 duck legs  
1 tblsp duck fat

Mirepoix:
stalk celery
1 carrot
large shallots
clove garlic
duck carcass – bones

50ml calvados
250ml dry cider
250ml brown stock
2 tblsp cider vinegar 
salt and freshly ground black pepper, to taste
sprigs fresh thyme
rosemary
1 Granny Smith apple, peeled, cored and 1/2cm dice
50g chestnuts, roughly chopped
chopped curly parsley
1 sheet all butter puff pastry 

Vegetable terrine
½ parsnip
½ carrot
½ sweet potato
1/8 turnip/swede
1 potato
50g butter
seasoning

Braised red cabbage
2 tablespoons extra-virgin olive oil
1/2 red cabbage
½ sliced onion
salt
100ml apple cider vinegar
250ml apple cider
1 tblsp unsalted butter
pepper

For the sauce
2 shallots, finely chopped 
butter  
30g dried sour cherries
250ml red wine 
175ml chicken stock 
1/2 cinnamon stick
2 tbsp redcurrant jelly 

  1. Remove the wishbone from the duck, remove the legs , remove the breasts and trim.
  2. Cut the carcass into pieces to be used for the stock.

 

For the pithivier

  1. Seal duck leg brown the veggies and duck carcass.
  2. Cook in pressure cooker for 40 mins, strain and reduce sauce until glace consistency.
  3. Shred the duck , add to the diced apple and chestnuts, bind with the duck glace, cool down quickly.
  4. Place neat mounds of filling onto discs of puff pastry – keep 1.5cm gap round the edge, place another disc on top, seal well with egg yolk, trim, refrigerate or blast chill if available to firm pastry back up. 
  5. Glaze with egg wash and score using a turning knife in the ‘pitivier style’.
  6. Refrigerate again before baking at 200/220 deg until deep golden brown in colour.

 

Smoked duck breast

  1. Marinade breasts for as long as possible – min 30 minutes, remove and pat dry, render skin of duck until crisp and golden.
  2. Line roasting dish with tin foil, place mix in dish, place breasts on a cooling rack which is sat in the tray.
  3. Tightly cover with tin foil to seal – very important.  Place over low gas for 5 mins, check for smokiness and if required leave and longer or take out, if further cooking required place into the oven at 180 until 52 deg c, remove and allow to rest under foil until service.

 

Root veg terrine

  1. Slice the vegetables on a mandolin, cut to size, layer in mini loaf tins brushing with melted butter and season between layers.
  2. Bake in the oven until a veg is soft enough that a  knife can go through the veg.

 

Red cabbage

  1. For the red cabbage , heat a large saucepan over a medium heat, add the butter and red cabbage and sweat for 1-2 minutes, or until just softened.
  2. Add the wine and bring to the boil. Turn down the heat and simmer until the volume has reduced by half. Add the remaining ingredients and bring back to a simmer. Cover and cook for 40-45 minutes, stirring occasionally, until tender.
  3. Remove the lid, turn the heat to high and cook for a further 5-8 minutes, or until the liquid has evaporated and the red cabbage is slightly sticky and glossy. Season with salt and pepper. Leave to cool slightly then transfer to a blender and blend until smooth.

 

Sour cherry sauce

  1. To make the sauce, fry the shallots in a knob of butter until soft.
  2. Add the rest of the ingredients (apart from the redcurrant jelly) and simmer until it reduces to a syrup.
  3. Stir in the redcurrant jelly and another knob of butter and cook until the jelly melts and looks glossy.
  4. Keep in the pan to warm up later.

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