F E S T I V A L  2003

february 28 - march 3, 2003
south beach recipes

Salt Cured Duck
with Foie Gras Ganache
Marcus Samuelsson, Aquavit-New York, NY
Adapted by StarChefs

Yield: 8 servings

Salt cured duck:

  • 4 whole duck breasts, with skin
  • 3 cups kosher salt

Foie gras ganache

Yield: 16 servings

  • 2 shallots
  • 1 Tablespoon duck confit
  • 2 sprigs tarragon
  • 1 cup red port wine
  • 6 ounces foie gras
  • 1 cup butter (melted)
  • ½ cup duck fat
  • 1 Tablespoon garam masala (powdered)
  • ½ cup almond flour
  • 2 eggs
  • 1 egg yolk


  • Duck confit
  • Balsamic vinegar reduction
  • Sea salt

To prepare salt cured duck: In a deep bowl, combine 4 quarts of water with the salt. Immerse duck breasts in the solution. Place a piece of plastic wrap over the bowl and a small plate over the wrap to weight the duck, so that it is completely submerged. Refrigerate for 6 hours to cure the duck.

Preheat oven to 400°. Remove duck from solution, and pat dry with paper towels. Place an iron skillet over medium-low heat. Lay duck breasts skin down, and cook until skin is crisp and browned, about 12-15 minutes. Transfer to a baking sheet, skin side down, and bake in oven for 3-4 minutes. Remove duck from oven, slice thinly on the diagonal and keep warm until serving.

To prepare foie gras ganache: Preheat oven to 400°. Melt 2 ounces of foie gras and 1 cup butter in a water bath. Add the duck fat and the port wine. Toast the almond flour and the garam masala. Cut the remaining foie gras into 1-inch pieces. Cook the reduction until the shallots are soft. Blend the reduction and add the almond flour, the melted butter and the duck fat. Put the blended mix in a bowl and whisk the eggs in. Put the mixture in buttered ramekins; add a small piece of foie gras. Bake for 4 minutes. Garnish with duck confit, balsamic vinegar reduction, and sea salt.

Robert Mondavi Winery, Oakville, Napa Valley, CA