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Chef Patrick Connolly
Patrick Connolly

 

 

 


Chef Patrick Connolly
Bobo | New York

Hazelnut-Crusted Duck with Date Purée, Parsnip, and Chorizo
Chef Patrick Connolly of Bobo – New York, NY
Adapted by StarChefs.com
September 2009

Yield: 2 Servings

INGREDIENTS

Date Puree:Hazelnut-Crusted Duck with Date Purée, Parsnip, and Chorizo
1 cup pitted Medjool dates
1½ cups white wine
1 tablespoon coriander seeds,
toasted and put in a sachet

Chorizo "Vinaigrette:"
4 ounces uncured chorizo
1 shallot, minced
2 teaspoon maple syrup
1 tablespoon Sherry vinegar

Parsnips:
2 tablespoons olive oil
4 ounces parsnips, peeled and cut into ½-inch batons
Salt and pepper
1 teaspoon butter
½ teaspoon chopped fresh thyme

Hazelnut-Crusted Duck:
2 Muscovy hen duck breasts
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Salt and pepper
2 tablespoons honey
1 tablespoon chopped hazelnut

METHOD

For the Date Puree:
Put the dates in a pot and cover with the white wine. Add the coriander sachet and cook over medium-high heat for 15 minutes or until the dates are very tender and beginning to fall apart. Remove the sachet and puree the date mixture until smooth. Set aside.

For the Chorizo "Vinaigrette:"
Remove the chorizo from its casing and heat in a pot over medium-high heat for 5 minutes. Add the shallots and sweat for 3 minutes. Stir in the maple syrup and sherry vinegar and turn off the heat. Reserve warm.

For the Parsnips:
Heat the olive oil in a sauté pan over high until it ripples. Add the parsnips in a single layer and cook without moving for 1 minute. Season with salt and pepper and toss. Add the butter and thyme and cook for 1 minute. Remove from heat and reserve warm.

For the Hazelnut-Crusted Duck:
Score the skin of the duck breasts. Toss with the thyme and rosemary and season both sides with salt and pepper. Heat a pan over medium heat and add the duck breasts skin-side down. Render for 10 minutes, draining the rendered fat constantly and pressing on the breast to crisp the skin. When the fat is rendered and the skin is caramel in color, flip the breasts and cook for another 4 minutes. Remove the pan from the heat. Spread the honey onto the duck skin and sprinkle with the hazelnuts. Let rest in the pan.

To Assemble and Serve:
Spread date pure onto a plate and top with parsnips. Slice the duck and place shingled over the parsnip. Spoon a small amount of chorizo vinaigrette around the plate.

 

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  • StarChefs.com 2009 International Chefs Congress
  • The New York Mixology Dishrag


  •    Published: September 2009


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