Sonoma 5 Spiced Duck with Candied Kumquats

Ingredients

Yield:

Two 5-6 oz Sonoma Duck Breast

• • Two 5-6 oz Sonoma Duck Breast
  • Butchers twine
  • 1-2 oz Game Stock-Duck Jus

• Spice Rub

  • 1 tsp. star anise
  • 1 tsp. szechuan peppercorns
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. juniper berries
  • 1 tsp. fennel seeds
  • 1 Tbsp. kosher salt
  • 1 Tbsp. honey

• Candied Kumquats

  • ½ cup water
  • ½ white sugar
  • 10 each kumquats sliced thinly in rounds

• Celery Root Puree

  • 1 each (8oz) celery root (peeled and diced)
  • 2 Tbsp. whole butter
  • 2 sprigs of fresh thyme
  • ½ oz. brandy
  • 2 cups chicken stock
  • Salt and Pepper to taste

Preparation

Difficulty:

Medium

Time:

1 Hour

1. For the Duck

   1. Pull back skin and leave attached, with a mallet, pound the skin lightly to flatten.
   2. Place the breast together then roll and cover with the skin. Truss to hold together.

2. Spice Rub

   1. Place all ingredients except salt in a coffee grinder. Pulse until coarsely ground. Combine with salt. Place in tra.y

3. Candied Kumquats

   1. Place water and sugar in a small pot. Bring to boil to dissolve sugar. Add kumquats are remove from heat. Set aside.

4. Celery Root Puree

   1. Sear celery root in a pot until lightly golden, deglaze with brandy, cover with chicken stock, add 1 Tbsp. butter, fresh thyme sprigs and cover with parchment paper. Bring to boil and simmer for 20-30 minutes until very soft.
   2. Place in blender, season and add remainder 1 Tbsp. butter until smooth. Set aside.

5. For the Duck

   1. Pre-heat oven to 275F
   2. Brush duck breast with honey roll in spice rub and sear until golden brown.
   3. Remove from pan, glaze with honey and roll in 5 spice. Place on wire rack and finish in oven until medium rare or desired. Approximately 7-8 minutes. Rest for 10 minutes.
   4. Slice breast, arrange celery root puree, kumquats and thyme jus.