 Yield:
1 Serving
Ingredients:
Duck:
- 6 ounces magret duck breast
- 2 Tablespoons coriander seeds, toasted and ground
- Salt and freshly ground black pepper, to taste
Honeydew Melon Compote:
- ¼ teaspoon vanilla
- ¼ teaspoon peppercorns
- ¼ teaspoon cardamom
- 1 star anise
- 1 Tablespoon rice wine vinegar
- 1 teaspoon ginger, minced
- 1 Tablespoon brown sugar
- 6 ounces diced honeydew melon, diced
Roulade:
- 2 Tablespoons olive oil
- 1 ounces julienned carrot, julienned
- 1 ounces julienned leek, julienned
- 1 ounces julienned ginger, julienned
- 1 Tablespoon chicken mousse
- 4 ounces shredded duck confit
- 2 whole romaine leaves, blanched
Foie Gras:
- 4 oz foie gras, cut into 2 medallions
- 4 Tablespoons duck jus
Method:
For Duck:
Rub the duck breast with coriander and season with salt and
pepper. In a small sauté pan over medium heat, place
the duck breast skin side down and render the fat slowly.
Cook the duck breast for 10 minutes until medium-rare. Reserve.
For Honeydew Melon Compote:
In a small saucepot, combine the spices with the vinegar;
add the ginger and brown sugar. Bring to a boil and reduce
to a syrup. Fold in the honeydew melon and cook until tender;
reserve.
For Roulade:
Heat olive oil in a large sauté pan; add the carrots,
leeks, and ginger and sweat until tender. Remove from heat
and place into a mixing bowl; cool. Add the chicken mousse
and duck confit. Lay the romaine leaves out flat; place two
Tablespoons of the mixture in the center; roll up like a spring
roll. Bake at 325° F for 8 minutes; reserve.
For Foie Gras:
In a small sauté pan over medium-high heat, sear both
sides of the foie gras. Add the duck jus and season. Cook
the foie gras until the center is soft while reducing the
jus to a sauce consistency.
To Assemble and Serve:
Slice the duck breast and lay it over the roulade in the center
of the dish. Place a quenelle of the honeydew melon compote
next to the duck breast. Place the foie gras on top of the
duck breast. Spoon the duck jus on top and around. Sprinkle
toasted coriander around the dish as a garnish.
Wine Pairing:
2001 Robert Biale, Zinfandel, Old Pato, Contra Costa County
California
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