Bbq Liberty Farms Duck Recipe

In a small saucepan combine 1 cup water and 1 cup sugar. Warm over medium heat, stirring, until sugar fully dissolves to make a simple syrup. Remove from heat and cool to lukewarm.

Meanwhile juice fresh grapefruits to yield 2 cups grapefruit juice. Strain to remove pulp and seeds.

Stir the cooled simple syrup into the grapefruit juice. Add 2 tablespoons lemon juice, 1 teaspoon grapefruit zest and 1 tablespoon vodka (optional). Chill mixture thoroughly, at least 2 hours, or overnight.

Process the chilled mixture in an ice cream maker according to manufacturer instructions until sorbet is soft-set (~20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm before plating.

Place a medium heatproof bowl in an ice bath and set aside.

Split the vanilla bean and scrape seeds (or measure 2 tsp extract). Combine milk and cream in a saucepan with the vanilla seeds and pod. Warm over medium heat until steaming (do not boil). Remove from heat and let infuse 10 minutes if using bean; remove pod before proceeding.

In a bowl whisk together 6 egg yolks and 1 cup sugar until pale and slightly thickened.

Temper the yolks: slowly add about 1/3 of the warm milk mixture into the yolks in a thin stream while whisking constantly. Then pour tempered yolk mixture back into the saucepan with the rest of the milk mixture.

Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon and reaches about 175°F (80°C). Do not boil or the yolks will curdle.

Immediately strain the anglaise through a fine-mesh sieve into the chilled bowl. Stir a pinch of salt. Cool to room temperature, then cover and refrigerate until cold. Keeps a few days refrigerated.

Pour 3 tablespoons cold water into a small bowl and sprinkle 1 tablespoon powdered gelatin over it. Let bloom for 5 minutes.

Warm 1 cup mandarin juice with 2 tablespoons sugar in a small saucepan until sugar dissolves and the liquid is warm (not boiling). Remove from heat.

Stir the bloomed gelatin into the warm juice until fully dissolved. Let cool to room temperature, then pour into a shallow container or small molds and chill until set, about 2 hours.

Once set, cut into small cubes or use a spoon to scoop into quenelle-sized pieces for plating. Keep refrigerated until plating.

Bring a wide saucepan of water to a gentle simmer (for poaching meringues). The water should be hot but not rapidly boiling.

In a clean, dry mixing bowl, beat 4 egg whites with a pinch of salt on medium speed until soft peaks form. Gradually add 4 tablespoons sugar and continue beating until glossy, medium-stiff peaks form. Beat in 1/2 teaspoon vanilla extract at the end.

Using two large spoons, shape meringue into quenelles or spoonfuls and gently slide them onto the surface of the simmering water. Poach for about 2–3 minutes per side, turning once, until set but still tender.

Remove meringues with a slotted spoon and drain on paper towels. Chill briefly if needed before plating atop the anglaise.

Score the skin of the duck breasts in a crosshatch pattern, taking care not to cut into the meat. Pat dry with paper towels.

Season both sides with 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika and 1 tablespoon brown sugar, rubbing gently to adhere.

Mix the glaze: in a small bowl combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin, 1 teaspoon minced garlic and 2 tablespoons grapefruit or mandarin juice. Stir until homogenous.

Place a heavy skillet (preferably cast iron) over medium heat and add 1 teaspoon neutral oil. Place duck breasts skin-side down and cook gently to render fat and crisp skin, about 6–8 minutes. Reduce heat if skin browns too quickly. Pour off excess fat if it accumulates.

Flip breasts and cook flesh-side for 3–5 minutes for medium-rare to medium, depending on thickness. During the last 2 minutes brush the skin with the prepared glaze and allow it to caramelize slightly. Use an instant-read thermometer: target 135°F (57°C) for medium-rare, 140°F (60°C) for medium.

Remove duck to a cutting board and rest for 6–8 minutes. During resting, spoon any glaze from the pan over the breasts once or twice.

Slice duck thinly on the bias and finish with a light sprinkle of coarse sea salt and a little grapefruit zest.

Warm a few spoonfuls of vanilla anglaise shallowly in small sauce pans or serve cold depending on desired contrast — the classic floating island is served with cold custard and warm meringue, but here you can serve anglaise chilled for contrast with warm duck.

Spoon a pool of vanilla anglaise onto each plate. Place one or two meringue quenelles on top of the custard.

Arrange 3–4 slices of glazed duck next to the floating island. Spoon mandarin gelatina cubes around the custard and tuck fresh mandarin segments and micro herbs for brightness.

Add a final drizzle of any remaining duck glaze, scatter a few micro herbs, and finish with a tiny pinch of grapefruit zest over the entire plate. Serve immediately.