Smoked Duck Breast, Prune Purée, Pickled Radish, and Mustard Greens

Adapted by StarChefs.com
November 2011
Yield: 20 Servings

INGREDIENTS:

Duck Breast
5 Magret duck breasts
2 grams clove
2 grams nutmeg
2 grams juniper berries
3 grams allspice
10 grams black peppercorns
4 grams thyme
1 fresh bay leaf
70 grams salt
35 grams light brown sugar
Pickled Radishes
3 cups vinegar
2 cups water
20 grams salt
80 grams granulated sugar
2 fresh bay leaves
15 grams mustard seed
10 grams allspice
4 grams crushed red pepper
1½ kilograms French breakfast radishes, tops removed
Prune Purée
3 cups Red wine
3 cups Port
water
15 grams cloves
20 grams salt
3 grams cayenne
1 kilogram prunes
For the Mustard Greens
1 kilogram mustard greens, chiffonade
50 grams salt
To Assemble and Serve
Blis 9-year aged Sherry vinegar
Blis bourbon maple syrup
olive oil
Salt and pepper to taste

METHOD:

For the Duck Breast:
Clean the duck breast of connective tissue. Lay skin side down on a sheet tray and freeze for 30 minutes. On a deli slicer set at 5, remove 2 slices of fat from each duck breast. Using a spice grinder, grind spices to a fine powder, then combine with salt and brown sugar. Coat the duck breasts with the spices evenly. Place into a vacuum pouch and seal on full power. Place in cooler for 2 days to cure. Remove the duck breasts from vacuum pouch; place in cold water for 1 hour to remove spices. Using a smoker, cold smoke duck to 140° Fahrenheit (Deihl uses Southern Pride Smoker set at 150° F for 1 hour and 45 minutes using hickory). When duck reaches 140°F, place on a resting rack and move to a cooler until chilled. Using a deli slicer, slice the duck on setting 10, placing on parchment without overlapping slices. Put 10 slices on each piece of parchment, stack 5 papers per bag, and vacuum on full power. Continue until all of the duck breast is sliced and sealed.

For the Pickled Radishes:
In a non-reactive pot, combine all ingredients except the radishes and bring to a boil. Place the radishes in a non-reactive container and pour pickling liquid over the radishes. Cover the container and place in a cooler to chill overnight (this can be done up to 1 week in advance). When desired flavor is reached, slice radishes in half, lengthwise, and place back into the pickling liquid.

For the Prune Purée:
Combine all the ingredients in a non-reactive pot and steep at a low temperature for 40 minutes. Place into a non-reactive container and let sit overnight at room temperature. Using a blender, purée hydrated prunes until smooth; strain through a chinois; chill overnight. Pour into squirt bottle for plating when finished and reserve.

For the Mustard Greens:
In a bowl, combine mustard greens and salt; incorporate evenly and allow to sit for 10 minutes to tenderize greens. Remove greens from the salt and leached liquid and reserve for service.

To Assemble and Serve:
In a small mixing bowl, combine a small amount of Mustard Greens, vinegar, Blis Maple syrup, and olive oil and toss with the mustard greens. Incorporate evenly and add a turn of cracked black pepper. On a serving plate, squeeze Prune Purée squiggled throughout the plate. Place the mustard greens in a line on the center of the plate. Lay slices of the Duck Breast on top of the Mustard Greens. Garnish with slices of Pickled Radish and finish with a drizzle of olive oil.