Mirepoix Stock
| 100g | Onion |
|---|---|
| 50g | Celery |
| 50g | Carrot |
| 500g | Water |
Dice the vegetables into cubes. Heat up a pot with drizzle of oil. Once heated up, reduce the heat to the lowest point and put the vegetables and cook them for 5 minutes. Keep stirring to prevent them from browning. After, pour the water and let it simmer for 30 minutes on the lowest heat.
Pumpkin Puree
| 300g | Pumpkin |
|---|---|
| 50g | Onion |
| 40g | Butter |
| 1 clove | Garlic |
| Nutmeg | |
| 300g | Mirepoix Stock |
Slice both pumpkin and onion. Finely chop the garlic. Heat up the pot on the low heat with 20 g of butter. When butter is melted, put onion and cook it for 1 minute. After, put the pumpkin into pot and cook it for 5 minutes. Make sure to stir them frequently to prevent them from browning. Then, put chopped garlic with little touch of nutmeg powder and cook it for another 5 minutes. Pour the mirepoix stock and let it simmer for 15 minutes. After, let it drain from the stock and add two spoons of stock then blend it until smooth. Finish it by adding another 20 g of butter, little bit of nutmeg powder, and 0.5 g of salt and blending it again. If you want smoother texture, pass it through the fine sieve.
Radish Pickle
| 100g | Radish |
|---|---|
| 60g | Water |
| 10g | Rice Vinegar |
| 10g | Lemon Juice |
| 2g | Sugar |
| 3g | Salt |
Slice the radish into 1mm thick by using mandoline slicer. Then salt and let it sit to drain the moisture out. Remove the excess moisture by using paper towel. Pour the water, rice vinegar, lemon juice, and sugar altogether into a bowl, and mix them until the sugar dissolves. Then, pickle the radish for 30 minutes in the fridge. Drain the moisture before use.
Duck Sauce
| 100g | Duck Leg Meat |
|---|---|
| 3 cloves | Garlic |
| 1/4 | Onion |
| 75g | Red Wine |
| 480g | Chicken Stock |
| 2g | Salt |
Finely chop the garlics and thinly slice the onion. Heat up the pot then put the duck leg meat with chopped garlics and onion. Cook it until brown. Then, deglaze the pan with red wine. When the wine has evaporated, reduce the heat to lowest point and pour the chicken stock into the pan, and reduce it until desired consistency is achieved.
Duck Breast Steak
| 200g | Duck Breast |
|---|---|
| 3g | Salt |
| 40g | Butter |
Trim the meat: cut off some silver skins and excess fat, and score the fat side. Be careful to not penetrate into the meat part. After, season the fat side with salt and let it drain out moisture for 20 minutes. Preheat the oven at 180โ with a baking tray. After removing the excess moisture with a paper towel, preheat the stainless pan with drizzles of oil. Once the oil reaches the smoking point, reduce the heat to medium heat, then place the duck breast on the middle of the pan. Cook it for 4 minutes so that you can render enough fat out. After, flip it over and add some butter into the pan, and baste the duck for 1 minute. Place parchment paper on the preheated oven tray, then place the steak on it. Make sure that fat side faces upwards. Cook it for 5 minutes in the oven. After, let it rest for 10 minutes away from the heat.
Blackberry Compote
| 50g | Frozen Blackberry |
|---|---|
| 40ml | Red Wine |
| 20g | Sugar |
| 10g | Butter |
Defrost the frozen blackberry. Put the sugar into a pot and heat it up on medium heat. Once the sugar is melted, add butter into the pot. Add blackberries into the pot when the butter is fully melted. Keep the medium heat until it starts to boil. Then, reduce the heat to the lowest point and add red wine into the pot. Reduce it for 3~5 minutes. Then, let it cool aside.
Assembly
| Duck Breast Steak |
|---|
| Pumpkin Puree |
| Radish Pickle |
| Blackberry Compote |
| Duck sauce |