With pan-seared foie gras, white cabbage puree and puy lentils
Total time: 4 hours
Serves: 10 portions
Ingredients
For the duck
180g duck breast with skin
8g Asian five-spice powder
10ml honey
6g chopped ginger
3g salt
2g black pepper powder
50ml fresh orange juice
For the sauce
30g demi glaze powder
5g chopped parsley
10g butter
Accompaniments
60g foie gras
100g white cabbage
25g chopped onion
10g chopped garlic
30g butter
20g cooking cream
40g puy lentil
50g carrots
30g leeks
10g salt
5g pepper powder
5g sage leaves
Method
For the duck
Score the skin of the duck breast in a criss-cross manner
Mix all the ingredients for the marinade and steep the duck breast in it for at least two hours
Remove the duck and reserve the remaining marinade
Take a hot skillet or a heavy bottom pan and sear the duck with a little olive oil (skin side down) until a golden brown crust is formed
Turn over and sear the other side.
Remove from the pan and transfer it to a pre-heated oven, letting it cook at 180 degrees Celsius for up to four minutes
Pro tip: The duck should be pink on the inside when sliced, ensuring a maximum doneness of medium for a juicy texture
For the foie gras:
Heat a heavy bottom pan on the stove; reduce the heat and add in a little butter
Place the foie gras and sear it for about 20 seconds on each side
Pro tip: Do not overcook the foie gras as it will lose its juiciness
For the sauce:
Mix the demi glaze powder in 150ml water and bring to a simmer
Add the leftover marinade from the duck and reduce till it forms a spoon coating consistency
Remove from the flame, add the chopped parsley and butter and stir until it's smooth
For the cabbage puree:
In a pan, sauté the onions and garlic in butter until translucent
Add the chopped white cabbage and sauté with a little seasoning
Add a splash of cream and cook until the cabbage is soft
Cool the mixture and blend until it forms a smooth paste
For the Puy lentils:
Soak the puy lentil for at least four hours in room temperature water
Boil the lentils in salted water until it becomes soft (the grain should be whole and not overcooked)
In a pan, sauté the onions and garlic until translucent
Add in the carrot and leek brunoise and then season with salt and pepper
Add the boiled and drained lentils to this mixture and toss it till the flavours have combined
Finish with chopped sage leaves
For the assembly:
Take a flat round plate of your choice, preferably white for the colours to show
Smear the cabbage puree on the bottom of the plate
Place the puy lentils in the centre with a spoon
Evenly slice the duck breast and place strategically and top with the seared foie gras
From the chef...
Chef Burges Chinoy, Executive Chef at Al Bandar Rotana and Al Bandar Arjaan By Rotana Dubai Creek believes that duck makes for a wonderful main for festive occasions and celebrations.
Sharing the inspiration behind his creation, he said: "The vision to create the dish comes from the flavours of orange, sage and earthy sweet honey, all of which enhance the juiciness of the duck. The mélange of east and west is portrayed by the mildly flavoured puy lentils spruced up by the orange and five-spice sauce."