Breast of Duckling with Seaweed Salt and Vegetable Scallops Recipe

4

Ingredients

For the duckling breasts:
2 1.7-lb ducklings
For the duckling stock:
5 1/2 lb duckling trimmings and carcasses
12 1/4 oz onion
5 1/4 oz carrots
5 1/4 oz leeks
2 oz ripe tomato
4 1/2 cups red wine
1/2 cup sugar
4 tbsp 0.4º olive oil
10 cups water
cornflour
For the seaweed salt:
2/3 oz fresh nori seaweed, in salt
1 tsp Maldon salt
1 tsp gray salt
For the fried sesame:
1/2 oz white sesame
1 1/2 tbsp sunflower oil
For the vegetable scallops:
2 cups daycon turnip
salt
For the seaweed salad:
2 oz fresh dulse seaweed
2 oz fresh nori seaweed
4 oz spinach shoots
2 oz bean sprouts
For the junket vinaigrette:
1 junket
1/4 cup sesame oil
For the duck sauce:
1/2 cup duck stock (see previous step)
1/4 cup sesame oil
salt
cornflour
To finish:
0.4 º olive oil
salt

Preparation

Step 1

For the duckling breasts:
1. Clean the duckling and remove the thighs and breasts with part of the carcass. Cut off the wings, neck and the rest of the carcass.
2. Keep the thighs for another dish.
3. Keep the breasts on one side.
4. Use the rest of the bird for the meat stock.

For the duckling stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the carcasses .
2. Clean the carcasses of any excess fat and trimmings.
3. Roughly chop the carcasses up and brown in the oven at 355ºF. Stir from time to time so that they brown evenly.
4. Drain off any excess fat and deglaze with the red wine and stir to make sure you get all the juices.
5. Cut the vegetables into small pieces. Brown in the oven in a little oil at 300ºF.
6. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
7. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
8. Once the liquid has started to boil, lower the heat so that it simmers for 3 hours.
9. Strain and leave to cool so the fat solidifies. Scrape it off.
10. Reduce until you have a tasty, thick stock. Strain.

For the seaweed salt:
1. Shake the cooking salt off the nori seaweed.
2. Mix 2 parts of seaweed with one part of salt and grind until you have a sort of very fine powder.

For the fried sesame:
1. Add the sesame to the cold oil and start to fry over a low heat.
2. Stir and remove from the heat when it is golden brown in color.
3. Sieve and spread over kitchen paper.

For the vegetable scallops:
1. Use an apple corer to make 2/3" diameter cylinders out of the daycon turnip.
2. Cut diagonally into 16 pieces (2/3" thick). The shape should be like a scallop.
3. Boil the turnip in boiling water until it is thoroughly cooked, around 45 minutes. It should be soft. Cool in salted iced water.

For the seaweed salad:
1. Shake the salt to remove any excess cooking salt. Keep the salt to make the seaweed salt.
2. Soak the seaweed for 5 seconds to hydrate it and remove the excess salt. Drain and cut into approximately 1" pieces.
3. Clean the spinach shoots with water and pick the tenderest ones for the salad.
4. Remove the lower part of the bean sprouts.

For the junket vinaigrette:
1. Sieve the junket to break it up and add the sesame seed oil.
2. Stir until you have a split vinaigrette.

For the duck sauce:
1. Thicken the duck stock with cornflour. It has to be thick enough to be used as a coating.
2. Strain, season with salt and split with the sesame oil.

Final Steps & Preparation:
1. Lightly salt and seal the duckling breast skin side down in no oil over a medium heat for approx 3 minutes. Turn over and seal for 4 more minutes on the carcass side. Remove from the frying pan and wrap in foil. Leave to rest for 10 or 15 minutes.
2. Brown the vegetable scallops in a little oil for 20 seconds on both sides.
3. sauté the bean sprouts and spinach for approximately 5 seconds in a little oil and season with salt.
4. Mix the spinach shoots and bean sprouts with a little seaweed. Mix the colors well and pile up in a small heap at the end of the plate.
5. Arrange 4 vegetable scallops around the salad.
6. Bone the duckling breast, remove the skin and then put it back in place. Heat in the salamandra for 10 seconds. Place opposite the salad at the other end of the plate.
7. Heat the dish in the salamandra for 10 seconds. Remove the skin and sprinkle the seaweed salt over the breast.
8. Place a little fried sesame on the vegetable scallops.
9. Coat the duckling breast with the hot sauce and drizzle a circle around the dish.
10. Stir the junket vinaigrette and lightly dress the salad. Put a little around the breast.