Duck breast with OJ and red wine sauce - need help

Discussion in 'Recipes' started by chefinator, Feb 7, 2013.

  1. chefinator

    chefinator

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    Hello, I am in culinary school and I am cooking a pan seared duck breast with port wine and OJ sauce on a piece of potato pave. My chef likes the idea but he wants me to add something else that shows "skill" he doesn't want me to just cook up a duck breast. I don't really know what else I could add to the duck that would go well with the sauce and the potato. I was thinking making the sauce into a foam or something like that but I'm not to sure. All help is welcome! Thank you
     
  2. berndy

    berndy

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    How about adding some pearl onions into your sauce along with a few orange segments?
     
  3. chefinator

    chefinator

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    I could try that. But I think he wants to see more of a technique also added to it. I'm lost haha
     
  4. chefinator

    chefinator

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    I could try that. But I think he wants to see more of a technique also added to it. I'm lost haha
     
  5. hpross

    hpross

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    a red wine sauce with orange juice would work well as a gastrique. meaning a sugar/vinegar kind of sauce. create a light caramel, put in some orange juice to stop it from further browning, and mix with a red wine reduction (make a duck jus and add it too this) balancing sweet and acidity. you could use it as a glaze or as a sauce. also look into using the rest of the duck. and try to look at duck a l'orange and coq au vin recipes... they are french classics and can be played with. for color on the plate, look towards carrots, onions and peas. 

    Also make sure that u get that skin crispy and the fat rendered!!!! maybe even take off the skin and make a bit of crackling. let us know how it goes. 

    hp
     
  6. chefinator

    chefinator

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    I'll definitely try that idea with the sauce, what I do is sweat some shallots and garlic in a little goose fat I have, add and reduce a tbsp of balsamic, put in some rosemary, add 1/3 cup of o.j and reduce, add and reduce 1/2 cup of stock, than add 1/2 cup of port wine and reduce by half and season. I would try using more of the bird but we have a $28 cap on the 4 coarse menu for 2. I have mushroom tart, with olives, sundries tomatoes, white balsamic reduction, arugula, feta cheese and pine nuts on a puff pastry. Trio of scallops, poached, tartare and pan seared. The duck on potato pave, maybe a nice fresh slaw or simple veg. And a creme brûlée with a berry sphere on top. So I am only a dollar and a bit away from the limit.
    I like the idea of crackling, when I've done it before ever time it seems to leave at least a few mm. of fat on top. What is the best way to do the crackling? Ill let you know how it goes and upload pictures of it as well! Thanks for the feedback and help
     
    Last edited: Feb 8, 2013
  7. chefinator

    chefinator

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    I also had to cut corners a little by using bay scallops instead of sea for the tartare just to get the $1 difference. But every bit counts
     
  8. hpross

    hpross

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    the easiest way to cook the skin it to put it between sheets of silicone paper and between 2 baking trays, then put it in the over till browned. they may feel soft, but if browned well, you will have a few secs to mould the skin - maybe around a rolling pin...or just leave it to cool between the baking trays. check out this web site -  for pics. this lady didn't use a top baking tray, so they arent flat, but still look delicious. 

    you could try to do this in a deep fryer - though experimentation is needed. if u want to try - use low temp 130-150c, but not so low that it comes out rock hard - when i did this a while back, i chipped a tooth trying to figure out what works best. 

    cooking time will vary greatly on which duck you get. fattier skinned ones either need more time at a lower temp (to render the extra fat) or need to be trimmed appropriately. 
     
  9. chefinator

    chefinator

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    Looks and sounds delicious. Definitely going to give it a try this weekend when I practice once more for the exam. Thank you
     
  10. hpross

    hpross

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    so how did you do?
     
  11. chefinator

    chefinator

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    Hey so it was on Thursday. Went really well, all the food came out great. The only thing that got me was my "sous chef" was messy so I got some marks deducted. Other than that it was good!
     
    Last edited: Mar 3, 2013
  12. hpross

    hpross

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    well done! keep up the good work. 
     
  13. chefinator

    chefinator

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    Thank you, I really appreciate it!