Cured Duck Breast over Foie Gras-Smothered
Brussels Sprouts with Kumquat and Cranberry Marmalade
Chef Bob Iacovone of Restaurant Cuvée - New Orleans,
Adapted by StarChefs
Yield: 4 Servings
- ½ cup salt
- 1 cup cold water
- 1 cup brown sugar
- 4 duck breasts
- 1 pound brussels sprouts
- 4 cloves garlic, minced
- 6 ounces foie gras, large dice
- 1 cup chicken stock
- Salt and pepper, to taste
- ½ pound kumquats
- ½ pound dried cranberries
- ½ cup sugar
- 1 cup champagne vinegar
- ½ cup orange juice
- ½ cup water
Combine salt, water and brown sugar together until thoroughly mixed.
Add duck breasts and marinate in refrigerator 4 hours. Remove from
refrigerator and rinse under more cold water. Sear over low heat
until fat is almost completely rendered. Remove from pan and let
rest while preparing brussels sprouts and marmalade.
For Brussels Sprouts:
In a very hot skillet, sear foie gras until rare. Immediately remove
from pan, leaving rendered fat in pan. Add garlic and sprouts to
pan and sauté 1 minute. Add stock and cook over low until
sprouts are tender. Once sprouts are done, remove from heat and
add foie gras back in.
Combine kumquats, cranberries, sugar, orange juice, water and vinegar
in large pot over low heat. Cook until kumquats are soft and sweet.
Place a large spoonful of brussels sprouts in center of plates.
Slice duck breasts, then and fan out over the top of brussels sprouts.
Spoon marmalade over duck breasts.