Michael Kramer

Honey Glazed Duck

 

Ingredients

 

6 pekin duck breast, trimmed, scored

honey, salt, white pepper

6 parsnips, peeled, cut into 1” pieces

6 cups water

1/2 cup heavy cream

2 shallots, peeled, thinly sliced

1 cup sherry vinegar

1/2 cup granulated sugar

1 cup veal glace

1 teaspoon cracked black peppercorns

2 cups fava beans, shucked, blanched and peeled

6 cups baby carrots, peeled, blanched

2 teaspoons chives, thinly sliced

3 teaspoons unsalted butter

salt, white pepper

 

Method

Parsnip puree: 1) Place parsnips, water and cream into medium pot, medium heat. 2) Boil. Simmer until parsnips are tender. 3) Remove from heat, strain liquid and reserve liquid for puree. 4) Puree parsnips in blender. 5) Strain. Season with salt and white pepper. Black pepper gastrique: 1) Small saucepot, medium heat. Add shallots, sherry vinegar and sugar. 2) Boil, reduce by 75%. 3) Add veal glace. Simmer for 10 minutes. 4) Strain. Season with salt and add cracked peppercorns. Duck: 1) Large saute pan, medium heat. Season duck breast with salt and pepper. Place duck skin side down in pan. 2) Render fat down, duck will be rare. Don’t burn skin. When fat is rendered, turn duck breast over. Cook 2-3 minutes. Vegetables: 1) Medium sauté pan, medium heat. 2) Add butter and melt. 3) Add carrots and fava beans. Sauté. Season with salt and pepper. 4) Add chopped chives.

 

To Serve

On 6 large plates, add parsnip puree. Place small amount of the vegetable mixture on top. Slice duck into 1/8” thick slices. Lay slices on top of vegetables. Drizzle peppercorn sauce around the plate. Serve.