Duck with Chicory, Cherries and Green Peppercorns
Tony Chittum of Dish and Notti Bianche—Washington DC
Adapted by
November 2006

Yield: 8 Servings

Duck with Chicory, Cherries and Green Peppercorns on Ingredients:

    Duck Terrine:
  • 1 duck leg, diced
  • 6 ounces pork shoulder, diced
  • 2 ounces back fat, diced
  • 5 garlic cloves
  • 1 ounce Madeira
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon pink salt
  • ½ egg
  • 2 Tablespoons ice water
  • 1 Tablespoon white wine
  • 2 Tablespoons all-purpose flour
  • 1/8 cups pistachios

    Pickled Cherries:
  • 2/3 cup white wine vinegar
  • 1 cup water
  • ½ teaspoon sea salt
  • 10 black peppercorns
  • 1 star anise
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 2 garlic cloves
  • 1 Tablespoon sugar
  • 2 Tablespoons honey
  • 1 cup cherries, pitted and halved

    Green Peppercorn Sauce:
  • 1 cup Madeira
  • 2 shallots, quartered
  • 2 sprigs thyme
  • 1 teaspoon black peppercorns
  • 2 cups veal demi-glace
  • 2 Tablespoons brined green peppercorns, drained
  • Salt and pepper, to taste

    To Assemble:
  • 4 Muscovy duck breasts, cleaned
  • 8 ounces foie gras, sliced
  • 1 head frisée, green removed
  • ½ teaspoon blended oil
  • Salt and pepper, to taste
  • 1 pinch fleur de sel
  • 1 pinch sel gris

For the Duck Terrine:
Mix the duck, pork, fat, garlic, Madeira, salt, pepper, and pink salt in a large mixing bowl and marinade overnight. The following day preheat the oven to 325°F. Pass the marinated mix through the large attachment of the meat grinder. Place the ground meat into a mixer with he paddle attachment and turn to medium setting. Slowly add the egg, water, wine and flour. Once mixed in, turn the speed to high to achieve an emulsion. Place the mixing bowl over an ice bath and fold in the pistachios. Line a terrine mold with plastic wrap and lightly spray with nonstick spray. Press the mixture into the terrine and cover with excess plastic wrap and tin foil. Put the terrine in a deep roasting pan with water that reaches halfway up the sides of the mold. Cook until the meat thermometer reads 160°F, or about 1-2 hours. Remove from the oven and chill at room temperature. Once completely cool, find a heavy object such as a brick and press it on top of the terrine. Chill overnight in the fridge with the weight.

For the Pickled Cherries:
Put the vinegar, water, salt, pepper, star anise, fennel seeds, bay leaf, garlic, sugar and honey into a small saucepan and bring to a boil over high heat. Add the cherries and cook for about 3-4 minutes. Pour the cherries and sauce into a plastic container and chill at room temperature. Once cool, strain and reserve the cherries.

For the Green Peppercorn Sauce:
Reduce the Madeira, shallots, thyme, and pepper by ¾. Add the veal demi-glace and reduce dry. Add the peppercorns and season with salt and pepper. Set aside.

To Assemble:
Heat a heavy-bottom sauté pan until very hot. Meanwhile score the skin of the duck breast and season with salt and pepper. When the pan is hot place the breasts skin-side down spaced apart. Reduce the heat to low to render the fat. Once the skin in golden brown, flip the breast flesh-side and cook for another 2 minutes. Remove the duck from the pan and let it rest on a paper towel until ready to plate. While the breasts rest, heat another sauté pan over high heat and sear the foie gras until golden brown on both sides. Toss the frisée in a mixing bowl with salt, pepper and oil. Grill the frisée slightly. Place the hot frisée on the plate and top with the foie gras, and a pinch of fleur de sel. Slice the duck breast into ¼ inch-slices. Spoon some cherries on each plate and fan a few slices of duck breast on top of the cherries. Season with a pinch of sel gris. Finally, slice the terrine and place a slice in the middle of the plate. Drizzle the Green Peppercorn Sauce over it and serve immediately.

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