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Chef Dante Boccuzzi  of Dante  Cleveland, OH on
Dante Boccuzzi

8001 Rockside Road
Valley View, OH
(216) 524-9404

Filet Mignon of Moulard Duck with Sunchoke Puree and Dried Cherry Granola
Chef Dante Boccuzzi of Dante — Cleveland, OH
Adapted by

Yield: 2 Servings


    Duck Filet:
  • 2 moulard duck breasts, trimmed
  • 2 teaspoons Activa RM (transglutaminase)

  • Dried Cherry Granola:
  • ½ cup maple syrup
  • cup egg whites
  • 1 Tablespoon vanilla extract
  • 1¼ teaspoons honey
  • 3 cups old fashioned oats
  • ¾ cup brown sugar
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ cup walnut halves
  • ½ cup sliced almonds
  • 1 cup dried cherries
  • ½ cup chopped dried apricots

    Sunchoke Puree:
  • 5 sunchokes, peeled
  • 6 cloves garlic
  • 1 pint heavy cream
  • Salt


    For the Duck Filet:
    Score skin on duck breasts. Evenly sprinkle Activa RM on the meat sides and press the sides together to make an even “filet.” Vacuum seal breasts together and refrigerate for 6 hours. Cook duck in a 65° C (149° F) water bath until internal temperature of duck reaches 62° C (144° F). Transfer to an ice bath just long enough to stop cooking (a minute). Remove and set aside in a warm place.

    For the Dried Cherry Granola:
    Preheat oven to 350° F. In a large bowl, combine maple syrup, egg whites, vanilla extract, and honey. Add the oats and mix evenly. Add remaining ingredients and mix again. Evenly spread granola on a baking sheet and bake until golden brown, stirring every 5 minutes. Set aside.

    For the Sunchoke Puree:
    In a small pot, combine sunchokes, garlic and cream; cook until tender. Transfer to a blender and puree until smooth. Season with salt. Set aside in a warm place.

    To Assemble and Serve:
    In a large sauté pan, brown skin sides of duck breasts and cut into 2 equal–size filets. Spoon Sunchoke Puree onto a plate and place a Duck Filet in the center. Arrange a spoonful of Dried Cherry Granola on top of duck.


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   Published: February 2008
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