Recipe Sketchbook: Duck, Beets, Heirloom Tomato, Melon

100827-demian-duck-beets-85Duck Breast, Beet Ribbons, Pomegranate, Baby Beets, Arugula, Duck Jus

(inspired by chef Dan Barber of Blue Hill at Stone Barns) Trimmed and seasoned duck breast the day before with salt, pepper, nutmeg, a thyme sprig and a bay leaf.  Wrapped and refrigerated.  Roasted baby beets in an aluminum foil pouch brushed in olive oil and salt.  Marinated raw beet ribbons in pomegranate syrup, red wine vinegar, olive oil, salt, pepper and pomegranate seeds.  Made a duck stock of the duck bones with roasted carrot, onion, celery and garlic along with parsley stalks, thyme sprigs, bay leaf and pepper corns.  Reduced stock to a demi glaze.  Combined demi with a light roux to make a duck jus.  On the day pan seared skin side down first and then a quick flip to finish.  Also blanched arugula for 30 seconds before shocking it in an ice bath.  Pureed it with olive oil, garlic clove and salt.  Plated each component together as shown.

100827-demian-tomato0-melon-85Chilled Tomato Melon Soup

Sautee toasted almonds, red onion, garlic, fresh thyme and tomatoes.  Add one peeled and chopped cantaloupe.  Remove from heat.  Add peeled chopped seedless cucumber and chopped basil.  Puree in a blender or food processor.  Strain and discard solids.  Chill thoroughly.  Add fresh lime juice, salt and white pepper.  Serve with cubed cucumber and very good olive oil.

100827-demian-duck-rigatoni-85Duck Confit Pesto

Shredded duck confit mixed with ricotta, parmigiano, egg, garlic and parsley and piped into rigatoni tubes.  Poached in seasoned cream.  Served with basil and anchovie pesto, grated parmigiano, good olive oil and diced fresh heirloom tomatoes.