Coriander-Rubbed Duck and Foie Gras with Gingered Honeydew Melon Compote
Chef Dante Boccuzzi of Aureole – New York, NY
Adapted by
Yield: 1 Serving


  • 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

  • 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

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

   Published: July 2006