search
Loading
|  home | feedback | help          
StarChefs
 
 
 

Wood-Grilled Long Island Duck and Foie Gras a la Plancha, Pickled Plums a la Plancha, Cippolini Onions, Butternut Squash
Chef Franklin Becker of Abe and Arthur’s – New York, NY
Adapted by StarChefs.com
January 2011
Yield: 1 Serving

 

INGREDIENTS
Wood-Grilled Duck
1 Long Island duck breast, skin reserved
Salt and pepper

Duck Skin:
Skin of 1 Long Island duck, sliced

Foie Gras:
1 Hudson Valley foie gras, de-veined
Salt and pepper to taste

Pickled Plums:
10 plums, pitted
3 tablespoons sugar
2 tablespoons salt
1 teaspoon coriander, toasted
½ teaspoon cumin, toasted
2 cinnamon sticks
1 nutmeg
3 green cardamom
2 pieces ginger, thinly sliced
2 cups sugar
1 cup sherry vinegar
2 cups white vinegar
3 teaspoons honey
2 dried chilies

Wood-Grilled Cippolini Onions:
10 onions, blanched
1 teaspoon grapeseed oil
Salt and pepper to taste

Butternut Squash Puree:
1 butternut squash
1 tablespoon butter
Salt and pepper
1 teaspoon maple syrup
1 tablespoon crème fraiche
¼ teaspoon nutmeg
½ teaspoon cinnamon
Lemon juice

To Assemble and Serve:
2 tablespoons Blis Elixir 

METHOD
For the Pickled Plums:
The week before, preheat a Jade Plancha. Season the plums with salt and sugar. Sear the plums on the Plancha. Let rest for 1 hour. Combine the plums with the coriander, cumin, cinnamon, nutmeg, cardamom, ginger, sugar, vinegars, honey, and chilies. Bring the mixture to a boil and simmer for 25 minutes. Cool in ice bath and allow to marinate for 1 week.
 
For the Wood-Grilled Cippolini Onions:
Blanch the onions in water for 10 minutes. Remove the skin and set aside. Toss in oil, salt and pepper. Grill the onions until tender and smoky.

For the Butternut Squash Puree:
Preheat a hot oven. Combine the squash, butter, salt, pepper, and maple syrup. Scoop out the flesh and transfer to a blender. Puree the squash. Add the crème fraiche, nutmeg, and cinnamon. Season with the lemon juice.

For the Wood-Grilled Duck:
Preheat a Jade Wood-Fired Grill. Grill the duck breast to medium rare. Let rest and slice thinly.

For the Duck Skin:
Preheat a Jade Plancha. Season the skin and render until crisp.

For the Foie Gras:
On the Jade Plancha, sear the foie gras on both sides.

To Assemble and Serve:
Place the butternut squash puree in the center of a plate. Top with the foie gras. Place the slices of duck at an angle over the foie gras. Top with the crispy skin. Flash sear the plums on the Jade Plancha. Slice thinly and garnish the plate with the plums and the cippolini onions. Drizzle Blis Elixir over the dish.

 

back to top

 
 
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy