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DUCK HUNT: THE GAME
 

Chef Ethan Mckee of Equinox - Washington, DC on StarChefs.com
Chef Ethan Mckee

Equinox
818 Connecticut
Washington, DC 20006
(202) 331-8118

Pickled Bing Cherries with Foie Gras and Duck Prosciutto
Ethan McKee of Equinox—Washington DC
Adapted by StarChefs.com
November 2006

Yield: 30 amuse bouche servings

Ingredients:

    Pickled Cherries:
  • 30 Bing cherries, pitted
  • ¼ cup Banyuls vinegar
  • ¼ cup Champagne vinegar
  • ¼ cup water
  • ¼ cup sugar

    Foie Gras Filling:
  • 10 ounce foie gras
  • 2 cups milk
  • 1 cup ice
  • 1 teaspoon salt
  • ¼ teaspoon pink salt (sodium nitrate)
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon sugar
  • ½ ounce port

    Duck Prosciutto:
  • 1 Drake duck breast
  • ½ pound Kosher salt
  • 1 sprig rosemary
  • 1 sprig thyme
  • 7 juniper berries

Method:
For the Pickled Cherries:
Combine all ingredients in a small saucepan and bring to a simmer. Immediately remove from heat and chill.

For the Foie Gras Filling:
Clean the foie gras of any veins and blood spots. Soak overnight in milk and ice. The next day, remove the foie gras from the liquid and pat dry. Season with salt, pink salt, pepper, sugar and port then wrap tightly in plastic wrap. Allow to rest in refrigerator overnight. The next day, remove from refrigerator and use clean plastic wrap to roll the foie into a tight cylinder, approx 3 inches in diameter. Place cylinder into a vacuum bag, remove all the air in the bag and seal. Place the bag into boiling water for 10 seconds to remove any extra air and shock in ice water. Poach foie in water bath at 158º F for 20 minutes, remove from water and shock in ice bath. Remove foie from plastic wrap and pass through a tamis. Place purée into a piping bag fitted with a small tip. Pipe into pickled cherries and chill.

For the Duck Prosciutto:
Select a pan that will fit the duck breast without touching the sides. Mix together salt and herbs. Cover the bottom of the pan with half of the salt mixture. Place duck breast on top and cover completely with remaining mixture. Allow to cure in refrigerator for 36 hours. Remove breast from the salt mixture and rinse with cold water. Dry and wrap in cheesecloth. Tie both ends of cheesecloth with string and hang in refrigerator for 2 weeks.

To Assemble:
Remove duck breast from cheesecloth and slice very thinly. Wrap each foie gras filled cherry with one slice of duck prosciutto.

 

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