Four-course Option Recipe
Make Four-course Option Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Amuse-Bouche — Smoked Salmon Blini
Starter — Spring Pea Soup with Mint Oil
Main — Pan-Seared Duck Breast with Cherry-Port Sauce
Dessert — Lemon Posset with Shortbread Crumble
Method
Amuse-Bouche — Smoked Salmon Blini
- 1
Make batter
Whisk together 0.5 cup flour, 0.5 cup milk, 1 egg, 0.5 tsp baking powder, 0.25 tsp salt, and 1 tbsp melted butter until smooth. Let rest 10 minutes.
- 2
- 3
Assemble
Top each warm blini with a small dollop (~1/2 tsp) crème fraîche mixed with 1 tsp chopped dill and 1/2 tsp lemon zest. Fold or drape thin slices of smoked salmon (about 0.25 oz per blini) and garnish with a caper if using. Serve immediately.
Starter — Spring Pea Soup with Mint Oil
- 4
Cook aromatics and peas
In a medium saucepan, melt 1 tbsp butter over medium. Add 1/2 finely chopped onion and 1 minced garlic clove; sweat until translucent (3–4 minutes). Add 3 cups peas and 2 cups stock; bring to a simmer and cook 3–4 minutes until peas are tender.
- 5
Blend the soup
Remove from heat. Stir in 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Transfer to a blender (or use an immersion blender) and puree until smooth. Taste and adjust seasoning.
- 6
Make mint oil
In a small blender or food processor, combine 3 tbsp olive oil and 1/4 cup fresh mint leaves; blitz until bright green and emulsified. Strain if desired to remove solids.
- 7
Finish and serve
Warm the blended soup gently if needed. Spoon into bowls, add a small dollop (about 2 tsp) crème fraîche or yogurt, and drizzle 1 tsp mint oil per serving. Garnish with a few whole mint leaves.
Main — Pan-Seared Duck Breast with Cherry-Port Sauce
- 8
Prepare duck
Score the skin of 2 duck breasts in a crosshatch pattern without cutting into the meat. Pat dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature 10–15 minutes.
- 9
Render skin and sear
Heat a heavy skillet over medium-low. Place duck breasts skin-side down (no oil initially) to render fat for 6–8 minutes until much of the fat has rendered and skin is deep golden and crisp. Pour off excess fat if more than 2 tbsp. Flip and sear the flesh side 2–3 minutes. If breasts are thick, transfer to a preheated 400°F (200°C) oven for 5–7 minutes for medium-rare. Rest 5–7 minutes before slicing.
- 10
Make cherry-port sauce
While duck rests, wipe excess fat from skillet, set over medium heat, add 1 tbsp olive oil and 1 chopped shallot; cook 1–2 minutes until soft. Add 1/2 cup port or red wine and deglaze, scraping brown bits. Stir in 1/2 cup cherry preserves or 1/2 cup pitted cherries and 1/2 cup chicken stock. Simmer 4–6 minutes until slightly reduced. Swirl in 1 tbsp cold butter and 2 tsp fresh thyme; taste and adjust salt and pepper.
- 11
Serve
Slice duck breasts thinly on a bias. Spoon sauce onto plates and arrange duck slices over sauce. Drizzle any resting juices over the meat and garnish with extra thyme if desired.
Dessert — Lemon Posset with Shortbread Crumble
- 12
Make posset
In a saucepan, combine 2 cups heavy cream and 3/4 cup granulated sugar. Bring to a gentle boil over medium heat, stirring frequently. Once it reaches a simmer/boil, continue to gently boil for 3 minutes, stirring to dissolve the sugar. Remove from heat and stir in 1/4 cup lemon juice and 1 tsp lemon zest. Let cool slightly, then pour into 4 small serving glasses or ramekins. Chill at least 2 hours until set.
- 13
Make shortbread crumble
Preheat oven to 350°F (175°C). In a bowl, rub together 1/2 cup flour, 1/4 cup cold cubed butter, 2 tbsp powdered sugar, and 1/4 tsp vanilla (optional) until mixture forms coarse crumbs. Spread on a baking sheet and bake 10–12 minutes until lightly golden. Cool and break into small crumble pieces.
- 14
Assemble dessert
Top each chilled posset with a tablespoon of shortbread crumble just before serving. Optionally garnish with a small curl of lemon zest.