Glazed Duck Breast - KFVE, K5-Hawaii News, Weather and Sports

Glazed Duck Breast

Salad Recipe List

Assorted Green Leaf Salad with Radish

Cracker

Duck Skin Crackling

Glazed Duck Breast

Honey Barbeque Sauce

Onion Dijon Vinaigrette

Fig compote

Poached Pear

Braised Red beets

Braised  Gold beets

Sauted Orange Paneer cheese

Lavender cracker

 

Portion Control:  1 Plate

1 oz                        Assorted Green Leaf Salad with Radish

2 oz                        Onion Dijon Vinaigrette

1 oz                        Glazed Duck Breast

.125 oz                    Honey Barbeque Sauce

1/2 oz                      Poached pear

½ oz                        Fig compote

½ ea                        Braised red beet

1/2 ea                      Braised yellow beet

.125 o                      Duck Skin Crackling

1/4 oz                      Sauted orange paneer cheese

1 ea                         Lavender cracker ring

  

ASSORTED GREEN LEAF SALAD WITH RADISH

Yield:  4 portions

 

INGREDIENTS

1 oz                        Baby Arugala Leaves

1 oz                        Baby Mizuna Leaves

2 oz                        Frissee Leaves

.25 oz                     Radish, fine julienne

As needed                Onion Dijon Vinaigrette

 

PROCEDURE

 

1.  Toss the greens and radish together in a stainless steel bowl.

2.  Dress the greens with the vinaigrette. 

 

ONION DIJON VINAIGRETTE

Yield:  12 oz

 

INGREDIENTS

2.1 oz                        Onion, yellow

2.8 oz                        Vinegar, white

0.35 oz                      Mustard, Dijon

   TT                          Salt, Kosher

7 oz                           Oil, Canola

 

PROCEDURE

1.  In a bullet blender, combine onion, vinegar, mustard, and salt.  Blend mixture until smooth, approximately three minutes.

2.  Add canola oil and blend for an additional 10 seconds.  Reserve for use.

 

GLAZED DUCK BREAST

Yield:  4 portions

 

INGREDIENTS

1 ea                        Duck Breast, skin removed

1 oz                        Honey Barbeque Sauce, divided

As needed                Oil, salad

   TT                        Salt, Kosher

   TT                        Pepper, white

 

PROCEDURE

 

1.  Set an immersion circulator in a water bath and set to 135ºF.

2.  Season the duck breast with salt and pepper and brush barbeque sauce on surface.

3.  Place duck breast in a sous vide grade plastic bag with half of honey barbeque sauce.  Vacuum seal.

4.  Place bagged duck breast in water bath and cook for 30 minutes.

5.  Heat salad oil in a sauté pan until almost smoking.  Meanwhile, remove duck breast from plastic bag.

6.  Sear duck beast on both sides achieving a golden brown color on each side.  Brush with remaining honey barbeque sauce.

7.  Allow to rest before slicing.  Slice just before serving to prevent discoloration.

 

HONEY BARBEQUE SAUCE

Yield:  1 c

 

INGREDIENTS

0.625 c                        Ketchup

2 T                              Honey

2 T                              Sugar, brown 

1 oz                             Orange Juice

.25 t                            Orange Zest

.5 t                              Garlic, minced

1.5 oz                          Kona Coffee

.125 t                          Mace

.125 t                          Mustard, dried

.125 t                          Onion Powder

.125 t                          Pepper, white

   TT                            Salt, Kosher

   TT                            Pepper, cayenne

 

PROCEDURE

 

1.  Mix all ingredients in a sauce pan.  Bring to a simmer over medium heat.

2.  Simmer slowly for 20 minutes ensuring to stir frequently.  Reserve for later use.

 

Fig Compote

Yield:  4 potions

 

INGREDIENTS

4 ea ( 1 oz)                        Dried fig, Small dice 

½ cup                               Red Wine 

1T                                    Brown Sugar

  

PROCEDURE

 

1. Put all the ingredients in the pot.

2.  Bring to the boil.

3.  Pour all the liquid in a sous vide bag and vacuum seal.

4.  Simmer for 15 minutes.

 

Braiased Red beets

Yield:  4 portions

 

INGREDIENTS

4 ea ( 4 oz)            Baby Red beets

2 oz                      Red wine

1.5 oz                   Red wine vinegar

1 oz                      Local honey

   TT                     Salt, Kosher and black pepper

As needed             Olive oil

 

PROCEDURE

 

1.  Sweat beets with olive oil.

2.  Season with salt and pepper.

3. Pour all the liquid and honey in the pot and bring to boil.

4. Cover the pot and braze in the oven at 135 F for 20 minutes.

  

Braised Golden beets

Yield:  4 portions

 

INGREDIENTS

4 ea ( 4 oz)            Baby  Golden beets

2 oz                      white wine

1.5 oz                   white wine vinegar

1 oz                      Local honey

   TT                     Salt, Kosher and black pepper

As needed             Olive oil

 

PROCEDURE

 

1.  Sweat beets with olive oil.

2.  Season with salt and pepper.

3. Pour all the liquid and honey in the pot and bring to boil.

4. Cover the pot and braze in the oven at 135 F for 20 minutes.

 

DUCK SKIN CRACKLING

Yield:  4 portions

 

INGREDIENTS

1 ea                        Skin of Duck Breast

   TT                        Salt, Kosher

 

PROCEDURE

 

1.  Cut skin in .25 inch strips length-wise.  Cut all strips in half long-ways.

2.  Season skin with salt then spread on a perforated eighth pan that is raised above an eighth pan.

3.  Bake at 350ºF until golden brown and crisp.

4.  Cool to room temperature and reserve for use

 

Poached Pear

 

½ ea Pear, peeled

Ginger 0.75 oz

Cinnamon 1/8 t

Clove 1 ea

Star anise 0.1 oz

16 oz water

 

PROCEDURE

 

  1. Put all ingredients and water excluding pear in the pot
  2. Bring to boil.
  3. Add pear and simmer about for 15 minutes.

 

Lavender Cracker

Yield 10 rings

2.25 oz semolina flour

1.75oz whole wheat flour

1 oz milk

1 oz  sour cream

1t  lavender flour, dried, grinded

¼ t Alae Salt

As needed   Spray olive oil

  

PROCEDURE

  1. Put dry ingredients in the bowl and mix well.
  2. Add sour cream and cut in the dry ingredients with fork.
  3. Rub sour cream into dry ingredients with hands.
  4. Fold the dough and wrap with plastic wrap and cool it in refrigerator for 10 minutes.
  5. Roll the dough with pasta machine until desirable thickness.
  6. Cut the dough in thin strips with the attachment of the pasta machine.
  7. Dust with flour and wrap the thin dough strip around small ben marie lined with parchment paper.
  8. Spray olive oil on the surface of the dough.
  9. Dry it in room temperature for 10 minutes.

    10. Bake it at 135 F for 20 minutes.

 

Orange Paneer cheese

 

Yield  8 oz

 

64 oz  2% milk

2 oz Lemon juice

½ ea Orange zest

 

PROCEDURE

 

  1. Heat the milk and orange zest in the pot.
  2. Turn the heat off just before boil.
  3. Strain milk and remove orange zest.
  4. Add lemon juice slowly and stir at the same time.
  5. Cool it down.
  6. Strain with cheese cloth.
  7. Squeeze lightly and shape in desirable shape.

 

Sauted Orange Paneer

 

4 ea  Paneer, sliced in ¼ inch

TT Salt and pepper

As need  Olive oil

 

PROCEDURE

 

1. Season paneer with salt and pepper

2. Heat the pan and add olive oil

3. Saute paneer until golden brown

 

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