inspiration—palettes—method
Total Active Time: 2 hours and 44 minutes
Total Rest Time: 3 and 1/2 hours
Cook Time: 1 hour and 4 minutes
Prep: 1 hour and 10 minutes
Ingredients
Meat
Soak 1 (Fruit & Nuts):
1 duck breast
9 wiri wiri chiles
6 spearmint leafs
1 lemon
1/2 cup dark cherries
1/2 cup ground walnuts
2 tbsp chermoula spice
1 tbsp butter
1 tsp fleur de sol
1 tsp safflower
Soak 2 (Root & Wine):
1 duck breast
9 wiri wiri chiles
6 spearmint leafs
1 lemon
1/2 cup Madeira wine
2 tbsp chermoula spice
1 tbsp horseradish
1 tbsp butter
1 tsp arabian sea salt
1 tsp safflower
Pasta
Dough:
1 zest orange
2 russet potatoes
4 eggs (2 whole and 2 yolks)
2 cups all-purpose white flour
1/4 tsp salt
Filling:
4 garlic cloves
1 rosemary stem
1 cup ricotta
1/3 cup parmesan
1/4 tsp nutmeg
1/8 tsp vanilla
salt to taste
Sauce:
1 oz butter
1 lime
4 garlic cloves
1/2 cup Madeira wine
1/2 cup chanterelle mushrooms
1/2 tsp salt
Chard Wrap
2 slices fruitwood cured bacon
Risotto
2 limes
(supreme, zest and juice)*
1 yellow onion
4-5 basil leaves
4 garlic cloves
2 cups water
2 cups sweet rice
2/3 cups Madeira wine
1/3 cup pomegranate
1/2 cup pecorino cheese
1/4 cup mascarpone
2 tbsp butter
1 tbsp ginger root
+++ {
1/2 cup dark cherries (garnish sauce) *** }
Dessert
Soufflé:
2 egg yolks
2 egg whites
1/4 cup milk
2 tbsp Madeira wine
1 tbsp butter
1/2 tsp green cardamom pods
5 tsp flour
5 tsp sugar
1/8 tsp salt 1 tsp confectioners sugar
+++ {
Crème:
2 egg yolks
1 cup buttermilk
2/3 cup sugar
1 tbsp Madeira wine
1/4 tsp vanilla extract
1/8 tsp salt *** }
Method
Prep—
Meat
1. Prepare your palette boards: Measure, and grind the following ingredients and place them on two blank slabs:
Soak 1:
wiri wiri chiles
spearmint leafs
lemon
Madeira wine
chermoula spice
horseradish
arabian sea salt
safflower
butter (not shown)*
Soak 2:
wiri wiri chiles
spearmint leafs
lemon
dark cherries
ground walnuts
chermoula spice
fleur de sol
safflower
butter (shown)*
2. Make a series of shallow cuts atop the skin of the two duck breasts in a checkerboard fashion. 3. Add acid: Squeeze fresh lemon juice all over the duck.
4. Salt the duck. 5. Rub the butter on both sides of the duck. 6. Pour the spice on both sides of the duck. 7. Rest the duck breasts in the refrigerator for two and a half to three hours in separate tin foiled pouches.
Heat—
Meat
Soak 1:
1. In a small sauce pan, bring the black cherries to medium heat for two to three minutes. 2. Turn flame to low and add the safflower, fresh spearmint, and wiri wiri chilis. Heat for four minutes. Let cool.
3. Remove the duck from the refrigerator. Pour the marination onto both sides of the duck. Using a brush, spread the marination onto both sides of the duck until covered. 4. Recover the meat with foil and place back into the refrigerator. Let rest for three more hours. Soak 2:
1. In a small saucepan, heat the madeira wine, horseradish, wiri wiri chiles, mint leaves and safflower on low. 5 minutes. 2. Let cool. 3. Remove the duck from the refrigerator. Pour the marination onto both sides of the duck. Using a brush, spread the marination onto both sides of the duck until covered. 4. Recover the meat with foil and place back into the refrigerator. Let rest for three more hours.
Soak 1
Mold: Fruit and Nuts
Notes: Cherry and Walnut
Heat: Oven-Seared
Dish: Duck Breast Ravioli with a Madeira Brown Butter
Pre-Prep: >>> Heat \\// >>>
Pasta *1. Boil: the potatoes in a large pot of water and sprinkle salt. Let cool. 2. Peel: the potatoes. 3. Grind: the potatoes in a food processor.*
Prep—
Pasta
Dough:
1. Zest an orange.
2. Combine the flour and salt in a large mixing bowl. Add zest. 3. Make a well: in the flour and pour one egg in at a time.
4. Add the potatoes: at an incremental pace.
5. Mix together the ingredients with your hands until the dough is well formed. 6. Let rest for twenty minutes.
7. Divide the dough in half with a knife. 8. Flour a clean work surface.
9. Using a hand roller, roll out the dough into two equal squares with a dough height of 1 mm. 10. Trim the dough with a knife to form two equal sized square segments of dough. 11. Transfer the squares to a clean and well floured baking sheet and cover with tin foil.
12. Let dough rest in the refrigerator.
Filling:
1. Prepare your palette board: Measure, mince, chop and grind the following ingredients and place them on a blank slab:
garlic cloves
rosemary branch
parmesan
nutmeg
vanilla extract
salt to taste
2. In a medium mixing bowl, combine the ricotta, parmesan, rosemary, garlic and nutmeg, vanilla extract and salt. Set aside.
Dough:
1. Remove the divided pasta dough from the refrigerator and set both segments on a floured work surface.
2. Taking a brush, spread olive oil on one side of one of the pieces dough.
3. Place two teaspoons of filling spread one inch apart from the next doze out upon the the oiled dough. 4. Symmetrically press the resting unoiled piece of dough atop the dough with the filling on it.
5. With one index finger, carefully press down on each of the surrounding sides of every doze of filling in order to solidify closed pockets of uncut filled ravioli segments.
6. Cut and trim the pockets into small squares forming a dozen or so ravioli. **Using a fork, outline the edges of each dough square by gently pressing the top edges of the fork into each side of the ravioli segments.
7. Set them all on a floured baking tray and cover with foil. Let rest in the refrigerator until desired use. Two to three days.
Heat—
Meat
1. Preheat oven to 200 degrees F.
2. Place the duck skin side down in a nonstick skillet with no heat. 3. Turn the heat on low and gradually raise the temperature until you hear the meat sizzle crackle and pop indicating that the fat is rendering. 4. Let the fat render and the volume of the sizzle mount raising the heat in slow and incremental swoops until the duck skin is golden brown.
5. As the pops quiet, flip the duck on its muscle. Let cook for thirty seconds, rocking it from side to side.
6. Remove from burner and place the pan in the oven skin-side down to finish the cooking process. Six to eight minutes. 7. Remove from heat. Meat should be bouncy, firm and tender. Let rest for five minutes before slicing. 8. Contain the duck fat.
Pasta
1. Bring a medium pot of water and a dash of salt to a healthy boil.
2. Place the ravioli noodles one at a time into the boiling water. Let cook for 2-3 minutes. Remove from heat. Sauce:
1. In a small saucepan, combine the duck fat, butter and garlic. 2. Let the butter melt and add the mushrooms. Turn heat to low. Let cook for two minutes.
3. Add the lime juice and then the wine. Cook for an additional two minutes or until mushrooms are silky to taste with a watchful eye that the liquid does not dissipate.
::: Tips :::
Sprinkle with fresh parmesan!
Soak 2
Mold: Root and Wine
Notes: Horseradish and Madeira
Heat: Pan-Seared
Dish: Madeira Brined Bacon Wrapped Duck Breast & Lime Risotto
Prep—
Risotto
1. Prepare your palette board: Measure, slice, mince, grind and supreme the following ingredients and place them on a blank slab:
limes
(supreme, zest and juice)*
yellow onion
basil leaves
garlic cloves
sweet rice
Madeira wine
pomegranate
pecorino cheese
mascarpone
butter
ginger root
Heat—
Risotto
1. Heat a large soup pot with 2 cups of water and a pinch of salt and maintain it at low-medium heat. 2. Heat a separate round-bottomed nonstick skillet with oil and a pinch of salt. Add in the dried licorice root, ginger root minced garlic. Cook for thirty seconds. 3. Add the sweet yellow onion and cook for three to four minutes on low to medium heat. 4. Throw in the rice and let coo for thirty seconds. Gauge the temperature to ensure it is not too hot and stir in the rice. 5. Pour in the heated water at an incremental rate as the rice begins to cook. While gauging the water level and continuing to lightly stir the rice, add the lime zest followed by the mascarpone. Mix well.
6. As the water level diminishes and the rice becomes creamy, add in the Madeira wine, supremed lime slices, butter, pomegranate, pecorino cheese and basil. 7. Squeeze the lime juice over the rice, and give it a final stir and let cool.
+++ {
8. Heat a small sauce pan filled with dark cherries at medium. Keep cooking until tender and delicious. Let cool.
9. Pour the melted cherries onto the risotto. *** }.
Meat
1. Place the duck skin side down in a nonstick skillet with no heat. 2. Turn the heat on low and gradually raise the temperature until you hear the meat sizzle crackle and pop indicating that the fat is rendering. 3. Let the fat render and the volume of the sizzle mount raising the heat in slow and incremental swoops until the duck skin is golden brown. Medium heat. Keep an eye on the temperature of the meat. It should be between 125 and 130 degrees F.
4. As the pops slow and lessen, flip the duck on its side and let it cook for one to two minutes eyeing the temperature before turning it on its other side. 5. Finally, cook the duck on its breast side and let it cook for two to three minutes, rocking it from side to side with a set of chopsticks or cooking utensils.
6. Remove from heat. Meat should be bouncy, firm and tender. Let rest for five minutes before slicing.
Chard Wrap
PrepHeat—
1. Bacon: Heat a pan with the duck fat and a small amount of water enough to cover the bottom of the pan. Place the bacon in the pan. 2. Turn on the heat. Let the liquid come to a boil and the bacon sizzle before turning the heat down.
3. Flip the bacon every ten seconds or so until tender, opaque and browned. Four minutes. Pour a dash of oil halfway down the bacon strip to keep it from becoming too crisp to roll.
PostHeat—
1. Cut each Madeira-brined red chard leaf from the stem. Using your fingers, lgently pull apart the strands of the stem until thin and nimble enough to twist. 2. Take a piece of duck and place it on the upper half of a chard leaf. Roll the leaf over the duck until the duck is unseeable. Do this twice or until meat is completely contained in a leaf pouch.
3. Wrap the bacon strip around the outside of the chard leaf. Tie the chard stem around the bacon. +++ { 4. Garnish with lime juice and fresh horseradish root. *** }
Dessert
Madeira Soufflé:
Prep—
1. Prepare your palette boards: Measure, chop and grind the following ingredients and place them on blank slabs:
Soufflé:
egg yolks
egg whites
milk
Madeira wine
butter
green cardamom pods
flour
sugar
salt
+++ {
Crème
egg yolks
buttermilk
sugar
Madeira wine
vanilla extract
salt } ***
Soufflé:
1. Using a brush, gloss the bottom and sides of a small mug or bowl with the butter and sugar. 2. In a small bowl, whisk the egg whites until soft peaks form. Add the sugar incrementally and do not over beat. Set aside covered.
Heat—
Soufflé:
1. Preheat the oven to 200 degrees F.
2. In a medium saucepan, heat butter and incrementally add in the flour until golden brown. Two minutes. 3. Add the milk and let cook for an additional four minutes on medium, stirring the mixture. Transfer to a medium-sized mixing bowl. 4. Add the Madeira wine, eggs and ground cardamom powder, plus a pinch of salt and mix until smooth. 5. Fold in the egg whites mixture: pour half of the egg whites into the center of the Madeira mixture and stir until combined. Add the second layer of egg whites and mix again until well formed. 6. Fill the low bellied bowl or mug with the liquid until just below the rim of container. 7. Place on an aluminum foiled baking sheet and transfer to the oven.
8. Bake for sixteen minutes. Remove from oven. 9. Powder the top of it with confectioners sugar.
+++ {
Crème:
1. In a medium saucepan, whisk the buttermilk, egg yolks, sugar, vanilla extract, wine and a pinch of salt.
2. Place the saucepan on low to medium heat for 8-10 minutes, stirring constantly to so not to burn on the bottom of the pan.
3. Let liquid thicken, strain and serve. *** }
::: Tips :::
Take a spoon and gently scoop out the center of the soufflé. Pour in the crème to your taste.
Taste & Enjoy!
Color to the Method—
Music to the Method—
Debussy/Heifetz: Beau Soir
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