Heritage Duck Breast Recipe
sweet tea brined with Asian pears, pickled Moon Glow grapes, winter squash puree, chicken fired duck liver, fennel fronds, Cumberland sauce
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Ingredients
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Duck Breast and Brine
Method
Preparation and Cooking
- 1
Brining the Duck
In a large bowl, mix sweet tea, water, salt, and sliced Asian pears. Submerge duck breasts in the brine and refrigerate for at least 4 hours, preferably overnight.
- 2
Pickling the Grapes
In a saucepan, combine vinegar, sugar, salt, and water. Bring to a boil, then pour over grapes in a jar. Let them sit for at least 2 hours in the refrigerator.
- 3
Preparing the Squash Puree
Roast the winter squash until tender. Scoop out the flesh and blend with butter, salt, pepper, and cream until smooth.
- 4
Frying the Duck Liver
Soak the duck liver in buttermilk for 30 minutes. Dredge in a mixture of flour, cornmeal, salt, and pepper. Heat oil in a skillet and fry liver until golden brown.
- 5
- 6
Cooking the Duck Breasts
Remove duck breasts from brine and pat dry. Sear skin-side down in a hot skillet until crispy, then finish in the oven until medium-rare.
- 7
Plating
On each plate, place a generous scoop of squash puree, sliced duck breast, topped with chicken-fried duck liver, pickled grapes, and a drizzle of Cumberland sauce. Garnish with fennel fronds.