Sugar Cane-smoked Duck Breast with Two-cheese Risotto and Seared Foie Gras
Duck prepared two ways – as a confit, and smoked – tops a risotto studded with bits of caramelized pecan. The chef uses a favorite New Orleans dark cane sugar syrup to glaze the smoked duck and make the sauce. A slice of seared foie gras adds a luxe touch.
Ingredients
- Ducks - 2, whole, leg quarters removed, breasts deboned and cut in two
- Duck Confit
- Duck leg quarters - 4, (above)
- Bay Leaf - 1
- Thyme Sprigs - 3
- Garlic Cloves - 3, crushed
- Freshly cracked black pepper - 1 teaspoon
- Kosher salt - 1 tablespoon
- Rendered duck fat or olive oil to cover
- Smoked Duck
- Steen’s cane syrup - 1/2 cup, or other dark cane syrup
- Water - 1/2 cup
- Brown Sugar - 1/2 cup
- Kosher salt - 1/2 cup
- Creole seasoning - 1 tablespoon
- Duck Breasts - 4, (above)
- Two-cheese Risotto
- Pecans - 1/3 cup, chopped
- Confectioner’s Sugar - 1/2 cup
- Olive Oil - 1 tablespoon
- Garlic Clove - 1 small, minced
- Shallot - 1/2, minced
- Arborio rice - 1 cup
- Bay Leaf - 1
- Fresh Thyme - 1 teaspoon, chopped
- Chicken or duck stock - 2 cups
- Roquefort cheese - 1 tablespoon
- Parmesan cheese - 1 tablespoon
- Green Onions - 2 tablespoons, chopped, green part
- Salt and freshly ground pepper to taste
- Creole seasoning to taste
- Unsalted Butter - 2 tablespoons
- Steen’s Reduction Sauce
- Steen’s cane syrup - 1 cup, or other dark cane syrup
- Demi-glace - 2 cups
- Salt and freshly ground pepper to taste
- Foie gras - four, 2-ounce slices, about 1/2-inch thick
- Salt and freshly ground pepper to taste
- Rosemary Sprigs - 4
Instructions
To prepare the confit: Preheat the oven to 250 F. Place the duck legs in a small cake pan and add the rest of the ingredients. Add rendered fat or oil to reach 2/3 of the way up the legs. Cover with foil and cook 3 to 4 hours, or until the meat falls off the bone easily. Remove the thigh bones. Set the legs aside in the fat until ready to use.
To smoke the duck breast: Combine the syrup, water, sugar, salt, and seasoning; mix well. Score the skin and underlying fat on the breasts without scoring the meat. Put the duck breasts in the syrup mixture and marinate 4 hours. Remove from the marinade and rinse well. Cold-smoke the duck breasts for 1 hour (cook in a smoker with the breasts placed opposite the source of heat to minimize heat).
Preheat the oven to 350 F. Remove the legs from the fat and wipe them clean. Heat an ovenproof non-stick skillet over medium-high heat and sear the breasts and legs on the skin side for 2 to 3 minutes, until browned. Turn and finish in the oven for 10 minutes, or to desired degree of doneness. Remove and set aside; keep warm.
To make the risotto: Toss the pecans in the confectioner’s sugar to coat. Put the pecans in a non-stick saute pan over medium-high heat and cook until the sugar melts and caramelizes on the nuts, tossing frequently to prevent sticking. Turn the nuts out on a piece of foil and let cool. Heat the olive oil in a saucepan over medium-high heat and add the garlic and shallot. Saute until translucent. Add the rice and toss to coat; toast until the rice crackles. Add the bay leaf, thyme, and 1/3 of the stock. Cook until the rice has absorbed the stock, stirring as the rice cooks. Add another third of the stock and cook again, stirring, until the rice has absorbed the stock. Add the remaining stock and continue cooking, stirring constantly, until absorbed. Fold in the cheeses, pecans, and onions. Season to taste with salt, pepper, and Creole seasoning. Just before serving, stir in the butter to add shine.
To prepare the reduction: Combine the syrup and demi-glace in a small sauce pot over medium heat. Simmer until the liquid has reduced to a thick sauce. Season with salt and pepper.
To prepare the foie gras: Season the foie gras slices with salt and pepper. Heat a non-stick saute pan or skillet over high heat. Sear the foie gras for 15 to 20 seconds on each side, or until browned. Remove and drain on a towel.
To serve; Mound rice in the center of each plate. Lay a confit leg against the rice, drumleg pointing up. Slice the duck breasts thin and fan slices around the rice. Drizzle with Steen’s Reduction Sauce and top with a piece of foie gras. Garnish each with a rosemary sprig. Spoon additional sauce around the plates.
