Magret de Canard with Braided Leeks, Plum Sauce and Flower Petals
I'm about to finish the first of six levels at culinary school on Monday. This weekend, I am preparing for the ServSafe food safety exam, the cumulative written exam, and the cumulative practical exam, which includes turning 8 perfect potato cocottes in 20 minutes! (This blog post and a wedding later tonight are my study breaks.) The highlights of the first level level have been potato day, game birds day, and fish day. So far, I've learned how to identify the parts of cattle, pig, and lamb, as well as quarter poultry. I love my instructors and classmates.
One of the greatest parts of being in culinary school is the opportunity to enter major culinary competitions. In February, I submitted this duck recipe, as part of a 3- course menu proposal to the New York Intercontinental's Ça Va Brasserie, and am one of six finalists. This duck is sweet, salty, and easy to prepare. Also note, Magret de canard is not exactly duck breast; it's duck breast specifically from a moulard duck, and it tastes much richer than Pekin duck breast.
- 1 Magret de canard
- 1 blood orange
- 2 T honey
- 1/2 cup soy sauce
- 1 large leek
- 1 dollop hoisin sauce
- Preheat oven to 400.
- Pat the duck breast dry.
- Score the skin side of the duck breast in a criss-cross pattern.
- Lay duck breast skin side down in a cold pan.
- Set pan on a medium high flame for 9-10 minutes.
- Julienne leeks and cook them à l’étuvée
- Mix juice of orange, honey, and soy sauce.
- Flip the duck; pour out duck fat that has been released into the pan; return pan to the flame for 1 minute.
- Flip again; pour in soy sauce mixture; and put in the oven for 6 minutes.
- Remove pan from the oven and rest the duck breast on a wooden board for 10 minutes.
- Plate the duck, leeks, and hoisin sauce; spoon pan sauce over duck; and sprinkle flower petals.
10 minutes active time, 30 minutes total time. Serves 2.