| Cuisine: Other | Type: Main Course | Serves: 5-6 |
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Source:
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Top Chef Season 4 Stephanie Izard |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Duck: 1 whole Muscovy duck, breasts and legs cleaned 1T ginger powder 1/4t red pepper flakes 1t Chinese five spice Salt and pepper to taste 2 cloves garlic, finely minced Spring Rolls: Duck legs Salt and pepper to taste 2 cups veal demiglace 1 cup water 1T canola oil 2 cloves garlic, minced 1 shallot, minced 1/4 lb shiitakes, julienned 2 heads bok choy, julienned 1T soy 1t honey 1/2t sambal 1/4T dried ginger 1 egg yolk 4 spring roll wrappers Orange Glaze: 3 cups orange juice (freshly squeezed) 1/2t sambal 1T sweet soy 1T soy 1/4 cup sugar Veggies: 1 bunch maitake mushrooms 1T olive oil Salt and pepper 2 heads bok choy |
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Instructions:
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Duck: Butcher duck to remove breasts and legs (you may ask butcher to do this for you). Score duck skin in crisscross pattern, (be sure not to permeate meat). Place spices in spice grinder and pulse until flakes are fine. Rub breasts with garlic and some of the spice mix. Set aside until ready to cook. Later, when spring rolls, orange glaze and veggies are ready to be served, heat oven to 500 degrees. Heat sauté pan to smoking hot. Season duck breasts and place in pan skin side down (it should make a noise); let cook on high until fat browns. Reduce to medium heat for 2 minutes. Turn over breasts for quick sear then return to fat side. Place in oven until medium rare. Spring Rolls: Season legs with salt and pepper. Heat saucepan on high. Place legs in saucepan, skin side down and brown. Add demiglace and water; bring to boil. Cover and simmer on medium-low heat until tender (about 75 minutes). Reserve liquid and reduce by half. Season and strain through a chinois. After a half hour, check duck legs and add more water if liquid does not cover legs (check every 20 minutes). When legs are tender, remove and clean by removing skin and bones. Cut meat into bite-sized pieces; let cool. Heat sauté pan; add oil. Cook garlic and shallots and sweat until shallots are translucent. Add shiitakes and sauté until tender. Season with salt and pepper; let cool. Toss in duck leg, bok choy, and remaining ingredients except for yolk. Season to taste. Place wrapper on clean surface. Stir yolk with finger or brush; coat outer edge of two sides of wrappers. Place 1/4 cup of filling in center and spread out to create half inch log. Fold bottom corner towards top over filling and pull back until snug. Fold in both sides and roll to create spring roll. Set aside. Later, fry spring rolls just before the plate up. Orange Glaze: In non-reactive pot over medium heat, place all ingredients. Reduce by one-third or until nappe. Set aside. Veggies: Break mushroom bunch into pieces. Heat olive oil and sauté mushrooms until tender. Season with salt and pepper. In boiling water, blanch bok choy for 1 minute. Add to mushrooms and sauté. To Plate: Place mushrooms and bok choy on plate. Fan sliced duck breast on top. Arrange spring rolls along the sides of plate. Spoon small amount of reduction and orange glaze onto spring rolls. |
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Related recipes:
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2008-03-15