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   BACK TO HOLIDAY DINNER 2008
Chef Daisley Gordon of Campagne – Seattle, WA
Chef Daisley Gordon
Campagne
86 Pine Street
Seattle, WA
(206) 728-2800

Café Campagne
1600 Post Alley at Pine
Seattle, WA 98101
+ Click image to enlarge

Duck Breast with Plum Compote and Red Wine Jus
Executive Chef Daisley Gordon of Campagne – Seattle, WA
Adapted by StarChefs.com
November 2008
Yield: 4 servings


INGREDIENTS
Duck:
3 pints water
3½ tablespoons sugar
6½ tablespoons kosher salt
8 black peppercorns
2 juniper berries
2 allspice berries
1½ teaspoons fennel seed
1 star anise
2 sprigs thyme
1 bay leaf
2 Magret duck breasts

Sweet Onion Purée:
¾ pounds thinly sliced sweet onion
6 tablespoons butter

Plum Compote:
1 cup sweet onion brunoise
1 tablespoon butter
½ cup celery root, brunoise
1 cup plums

Red Wine Jus:
1 bottle Merlot red wine
2 shallots, minced
1 bay leaf
1 cup poultry glace
1 teaspoon butter
Sea salt and black pepper

To Assemble and Serve:
1 package radish sprouts
Walnut oil

METHOD
For the Duck:
Combine water, sugar and salt and bring to boil until sugar and salt are dissolved. Remove from heat and add peppercorns, juniper, allspice, fennel, star anise, thyme and bay leaf. Allow brine to cool. Score duck breasts and soak in brine at least 1 day, but no more than 2 days.

For the Sweet Onion Purée:
Cook onions in butter until tender but not brown, adding more butter or water as necessary to keep onions from sticking. Drain away the fat over a colander. Transfer to blender and process until smooth. Reserve.

For the Plum compote:
Sweat onions in butter and add celery root and plums. Sauté until plum begins to soften and skin gives off color. Season and reserve.

For the Red Wine Jus:
Combine red wine, shallots, and bay leaf, and reduce to a syrupy consistency. Add poultry glace, simmer, and let reduce to sauce consistency. Whisk in a small amount of butter and adjust seasoning with sea salt and fresh ground black pepper.

To Assemble and Serve:
Remove duck from brine and pat dry. Render fat skin side-down; when skin is light golden-brown, turn duck breast over and continue to cook until medium rare. Allow to rest and slice into 10 to 12 pieces. Spread two tablespoons of onion purée into a circle in the center of a warmed plate. Add a tablespoon-size quenelle of plum compote to the top left section of the onion purée. Fan 5 to 6 pieces of the duck breast on top of compote. Drizzle red wine reduction and top the sliced duck breast with a small bundle of radish sprouts tossed in walnut oil.

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