Whiskey Barrel Smoked Maple Leaf Duck
with Golden Yukon Potatoes, Carrot Puree, Romanesco, Fidel Head Fern, Baby Heirloom Tomato
from Amarillo Club Executive Chef Joseph Guzman
– 6 oz Duck Breast
– 3 oz Quartered Golden Yukon’s
– 2 oz Carrot Puree
– 2.5 oz Fidel Head Fern
– 2.5 oz Baby Heirloom Tomato
– 2.5 oz Demi-Glace
Score the skin on each duck breast fat side in a crisscross pattern then sprinkle it lightly on all sides with salt and pepper. Heat Sauté skillet over medium high heat until hot. Reduce the heat to medium and place the duck breast, skin side down, in skillet. Cook for about 6-8 minutes, or until the skin looks very crispy. When the duck skin is crisp remove the duck to a plate, pour off some almost all of the fat pan, except for 2 teaspoons which you will Sautee shallots until tender. Then add the Demi-Glace to create your Duck Sauce. Let simmer for 1-2 minutes. Move your sauce off the burner.
Place your Duck breast in the oven at 350 degrees and cook for 8-10 minutes. Cook time depends on what temperature you like your duck. Return the duck to a plate and allow to rest for 5 minutes allowing the juices to stay inside the duck breast.
Have your cooked potatoes and vegetables ready to plate.
Slice your duck on a bias or whatever you feel.
Arrange on your plate and pour your Demi over your duck.
Garnish your plate with your carrot puree.
3 peeled and steam carrots cooked till very soft, add 4oz chicken stock and 2oz olive oil place in a blender. Puree till very smooth and finish with salt and pepper.
The Amarillo Club