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  • Roasted Long Island Duck Breast

Roasted Long Island Duck Breast

Recipe courtesy of Executive Chef at Winged Foot Golf Club.

## INGREDIENTS

  • 6 Duck breasts

  • 1 tsp Chinese Five-Spice

  • Salt and Pepper

ROASTED HEIRLOOM BEETS

  • 12 Heirloom beets with leaves

  • 2 Cloves garlic

  • 5 tbsp Extra virgin olive oil

  • 1 Sprig thyme

  • 1 Sprig rosemary

  • Sea salt and cracked black pepper

FRENCH LENTILS

  • 8 oz Du puy lentils

  • 2 qt Chicken stock

  • 1 Carrot

  • 1 Celery stalk

  • 1 Spanish onion

  • 3 Sprigs of thyme

  • 2 x 2 in. Piece applewood smoked bacon

SPICED CARROT PUREE

  • 4 Washed and peeled carrots

  • 1 Vidalia onion

  • ⅛ tsp Chinese Five-spice

  • ⅛ tsp Ground turmeric

  • 3 oz Unsalted butter

  • 2 qt Chicken stock

  • Salt and pepper to taste

PICKLED MUSTARD SEEDS

  • 1 cup Champagne vinegar

  • 1 cup Sugar

  • 1 cup Water

  • 1 cup Mustard seeds

SHERRY SAUCE

  • 6 qt Brown veal stock

  • 3 qt Brown chicken stock

  • 5 Vidalia onions, sliced

  • 2 Cloves of garlic

  • 2 qt Sherry wine

  • 1 qt of Sherry vinegar

  • 6 Sprigs thyme

PREPARATION

DUCK BREAST

  1. Score the fat of the duck breast, season with salt, pepper and Five-spice.
  2. Cook skin side down on Crown Verity grill for 8 minutes. Turn and continue cooking for 3 minutes. Let rest for 7 minutes.

ROASTED HEIRLOOM BEETS

  1. Wash beets and remove the leaves for sautéing. Mix beets, garlic, thyme and rosemary.
  2. Toss with olive oil and season with salt and pepper.
  3. Wrap the beets in the aluminum and place on the resting shelf of Crown Verity grill.4. Close the grill and roast at 350° for 1 hour.
  4. When beets are cooked peel the outer skin and cut in half. Set aside for plating.

FRENCH LENTILS

  1. Peel carrot, celery and onion.
  2. Add lentils, stock and vegetables to a heavy base saucepan. Cover with chicken stock and add bacon and thyme.
  3. Bring the lentils to a simmer and cook for 20 minutes or until just tender.
  4. Remove from heat and strain the liquid off.

SPICED CARROT PUREE

  1. Peel and cut carrots into 1 inch pieces.
  2. Slice onions and cover with chicken stock in a medium stainless steel pot. Add spices and bring to a simmer. Cook until carrots are soft.
  3. Strain and reserve cooking liquid. Put carrots and onions in a food processor; add cooking liquid a little at a time until you get a smooth purée.
  4. Add diced cold butter and season to taste (the butter adds depth and gives the purée a silky finish).

PICKLED MUSTARD SEEDS

  1. Combine vinegar, sugar and water and cook for ten minutes.
  2. Pour over mustard seeds and cool. The mustard seeds will last for a month in the cooler.

SHERRY SAUCE

  1. Sweat onions and garlic until transparent.
  2. Add sherry wine and vinegar and reduce by two thirds.
  3. Add stocks and bring to a light simmer. Reduce by two thirds, continually skimming to remove any impurities.
  4. Once reduced add the fresh thyme and let sit for 30 minutes. Strain through cheese cloth three times.

ASSEMBLY

  1. Sauté the beet greens with a little olive oil, salt and pepper.
  2. Heat the lentils with a little sherry sauce to glaze.
  3. In a medium bowl or plate, spoon the carrot puree, add a spoon of lentils, sautéed beet greens, a teaspoon of pickled mustard seeds and the roasted beets.
  4. Slice the duck breast and garnish with the roasted beets.
  5. Finish with the sherry sauce.