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Smoked Duck Breast Recipe

Name: 1 Elgin Restaurants Smoked Duck Breast Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Duck breasts; 1 tsp Smoked salt; 1 tsp Black pepper; 2 cups Carrots, peeled and chopped; 4 tbs Butter; 1 cup Vegetable stock; to taste Salt; to taste Pepper; 1 cup Pinot Noir wine; 4 cloves Black garlic, minced; 1 tbs Honey; 1 tbs Butter; 2 cups Sunchokes, scrubbed and thinly sliced; for frying Vegetable oil; to taste Salt; 1 cup Watercress, cleaned

Inspired by 1 Elgin Restaurant

Time2h

Serves2

Carrot emulsion, black garlic pinot noir reduction, watercress, crispy sunchokes

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Ingredients

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For the Smoked Duck Breast

2 pieces Duck breasts

1 tsp Smoked salt

1 tsp black pepper

For the Carrot Emulsion

2 cups Carrots, peeled and chopped

4 tbs Butter

1 cup Vegetable stock

to taste Celtic sea salt

to taste white, green, and black pepper

For the Black Garlic Pinot Noir Reduction

1 cup Pinot Noir wine

4 cloves Black garlic, minced

1 tbs Honey

1 tbs Butter

For the Crispy Sunchokes

2 cups Sunchokes, scrubbed and thinly sliced

for frying Tuscany sunflower oil

to taste Celtic sea salt

For Garnish

1 cup Watercress, cleaned

Method

For the Smoked Duck Breast

Prepare the Duck

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with smoked salt and black pepper.

Smoke the Duck

Using a smoker or stovetop smoking method, smoke the duck breasts for about 1 hour at a low temperature until they reach an internal temperature of 135°F (medium-rare). Let them rest before slicing.

For the Carrot Emulsion

Cook the Carrots

In a pot, combine the chopped carrots and vegetable stock. Bring to a boil and cook until the carrots are tender, about 15 minutes.

Blend the Emulsion

Drain the carrots and transfer to a blender. Add butter, salt, and pepper. Blend until smooth and emulsified. Adjust seasoning as necessary.

For the Black Garlic Pinot Noir Reduction

Reduce the Wine

In a saucepan, combine the Pinot Noir and honey. Simmer over medium heat until reduced by half.

Add Black Garlic

Stir in the minced black garlic and cook for another 5 minutes. Remove from heat and whisk in butter until melted and the sauce is glossy.

For the Crispy Sunchokes

Fry the Sunchokes

Heat vegetable oil in a deep pan. Add the sliced sunchokes in batches and fry until golden and crispy. Drain on paper towels and season with salt.

Plating

Assemble the Dish

Slice the smoked duck breast and place it on a plate. Spoon the carrot emulsion next to it, drizzle with the black garlic pinot noir reduction, and scatter crispy sunchokes around. Garnish with fresh watercress.