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Morita & Black Garlic...Morita & Black Garlic Glazed Magret Duck Breast with Habanero-Kumquat Gastrique and Sunchoke Silk

Name: Morita & Black Garlic Glazed Magret Duck Breast with Habanero-Kumquat Gastrique and Sunchoke Silk
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2
Cuisine: Contemporary Fine Dining
Ingredients: 2 dry-aged Magret duck breasts (approx. 350g each), scored in a fine diamond pattern; 3 dried Morita chilies, stemmed and seeded; 1 tsp lacto-fermented habanero mash; 4 black garlic cloves, pureed; 150 ml rich duck or veal demi-glace; 6 fresh kumquats, seeded and thinly sliced into rounds; 50 ml champagne vinegar; 30 g turbinado sugar; 300 g sunchokes (Jerusalem artichokes), peeled and sliced; 75 g cold unsalted cultured butter, cubed; 60 ml heavy whipping cream; 1/2 tsp red Szechuan peppercorns, toasted and finely ground; Maldon sea salt and micro red vein sorrel for finishing

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Cuisine

Contemporary Fine Dining

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Servings

⏱

Prep Time

40 mins

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Cook Time

30 mins

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Difficulty

Hard

Crisp-skinned, dry-aged Magret duck breast paired with a layered, smoldering Morita chili glaze, cut through by a sharp fermented habanero and kumquat gastrique atop an ethereal sunchoke mousseline.

Contemporary Fine DiningHard

Ingredients

•2 dry-aged Magret duck breasts (approx. 350g each), scored in a fine diamond pattern

•3 dried Morita chilies, stemmed and seeded

•1 tsp lacto-fermented habanero mash

•4 black garlic cloves, pureed

•150 ml rich duck or veal demi-glace

•6 fresh kumquats, seeded and thinly sliced into rounds

•50 ml champagne vinegar

•30 g turbinado sugar

•300 g sunchokes (Jerusalem artichokes), peeled and sliced

•75 g cold unsalted cultured butter, cubed

•60 ml heavy whipping cream

•1/2 tsp red Szechuan peppercorns, toasted and finely ground

•Maldon sea salt and micro red vein sorrel for finishing

Cooking Instructions

01
Prepare the sunchoke mousseline: Simmer sliced sunchokes in cream and a splash of water with a pinch of salt until completely tender. Transfer to a high-speed blender, emulsify with 50g cold butter until silky and glossy, then pass through a fine chinois. Keep warm.
02
Infuse the Morita-black garlic glaze: Lightly toast the Morita chilies in a dry saucepan. Add the duck demi-glace, ground Szechuan peppercorns, and pureed black garlic. Simmer for 10 minutes until deeply aromatic and reduced to a glossy nappe. Strain through a fine sieve and whisk in the remaining 25g butter to mount the sauce.
03
Craft the habanero-kumquat gastrique: In a small saucepan, caramelize the turbinado sugar until golden amber. Deglaze immediately with champagne vinegar. Fold in the sliced kumquats and fermented habanero mash, simmering gently for 3-4 minutes until candied and viscous.
04
Sear the duck: Season duck breasts generously with fine sea salt. Place skin-side down in a cold cast-iron skillet. Set over medium-low heat to render the subcutaneous fat steadily for 10-12 minutes, draining fat frequently, until the skin is razor-thin and exceptionally crisp.
05
Finish and rest: Flip the duck and sear the flesh side for 2 minutes to reach medium-rare (internal temperature 54°C/130°F). Brush the crispy skin immediately with a thin layer of the warm Morita glaze. Rest on a warm wire rack for 8 minutes before carving.
06
Plate the dish: Swipe a pool of warm sunchoke silk across each warmed plate. Carve the duck into precise bias-cut medallions and arrange alongside. Nappe the base with the Morita glaze, spoon the habanero-kumquat gastrique over the duck, and finish with flaky Maldon salt and micro red vein sorrel.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023