/ck/ - Food & Cooking

>>8824243

The frame I made duck stock out of, then I reserved about 250mL or so and reduced the rest down to a duck jus, which I finished with a bit of rhubarb puree and mounted with butter.

I pan-roast the breasts really simply, scored the skin, put in a cold cast iron skillet, then gradually heated to render the fat and crisp the skin. I cooked them almost 75% on the skin side, basting with its own rendered duck fat that I added some garlic and thyme to.

I smoked some rhubarb and simply slow roast the rest- some of the slow roast stuff I pureed and finished the jus with.

Pickled some nice fresh snap peas, and shaved some and mixed with some shaved sweet chilies and a simple vinaigrette.

Got some gorgeous little golden turnips from a market, which I cubed, seared in some of the duck fat, and then braised down really slowly with the reserved duck stock. Turnips cooked that way develop a really nice complex sweetness that balances out their sharpness.

>>8816647
That picture is the croquettes of duck confit, by the way.

This one is the first stage of the plating, just the duck breast, rhubarb jus, and braised golden turnips.