Mondrian’s Duck Breast three-ways
Jacky Cheng, Sophia Wang, Anika Cheerla
Materials (for 30-35 people):
Duck
Pekin Duck breast (both sides) 9
Coarse salt 3 lb
Ground spices (1.5 x needed)
Aleppo Pepper 8 tbsp
Ground Coriander 8 tbsp
Cubed Orange jelly (yields 3 liters of jelly)
Agar at least 50g
Oranges 8lbs
Water 10 cups
Sugar 15-20 tbsp
Safflower 2 tsp
Cubed Scallion aspic (yields 3 liters of jelly)
Gelatin at least 50g
Duck Broth 4 qts
Water 3 qts
Scallion 1 bunch
Duck Fat and Potato Puree Sandwiches
Russet Potatoes 5 lbs
Heavy Cream 16 fl oz
Unsalted Butter 1 stick (8 tablespoons)
Rendered Duck Fat 0.5-1 cup (dependent on leftover fat from cooking after sous vide)
Milk Bread 16 pieces
Honey
Special Equipment
Cheesecloth
Thermometer
Procedure:
Advance prep for duck – dry aging
1. Parcook duck skin in boiling water
2. Separate two breasts into separate pieces
3. Score skin with a sharp knife into dense squares
4. Lightly salt both sides with regular salt
5. [optional] Dry age in a tray layered with coarse grain salt
Cubed Orange Jelly
6. Use a deep hotel tray, washing and drying. (note: need to experiment with saran wrap for removing)
7. Combine sugar, finely crushed saffron, and agar agar powder in a bowl and mix well.
8. Pour water and freshly juiced orange juice into a pot, adding the dry mixture into the water and stirring well.
9. Cook the jelly over low heat, stirring constantly. Turn off the heat once the mixture starts boiling.
10. Transfer to the hotel tray.
11. Let rest at room temperature for 15 minutes before transferring to the refrigerator to set completely. To test if the jelly is set, shake molds gently.
12. Remove from mold and cut into rectangles as desired.
Sources:
https://decoratedtreats.com/agar-agar-jelly-recipe-how-to-make.html
https://www.cookclickndevour.com/orange-jelly-recipe-with-agar-agar/
Cubed Scallion Aspic
13. Use a deep hotel tray, washing and drying.
14. In a ¼ cup, add room temperature water and dissolve gelatin with water.
15. While gelatin is blooming (this will take around 5 minutes), heat broth and water, letting it come to a simmer.
16. Combine gelatin with broth, mixing well.
17. Transfer to tray. Mix in roughly chopped scallions.
18. Let cool before transferring to the fridge.
19. To test if the jelly is set, shake molds gently.
20. Remove from mold and cut into rectangles as desired.
Sources:
Cooking duck sous vide
21. Render duck fat from duck skin on a cast iron skillet (Jacky)
22. Seal duck breast in sous vide bags with some duck fat
23. Cook at 140F for 25 minutes
24. Rest at room temperature for 10 minutes
25. Open the bag, pat duck dry with paper towels
26. Trim duck into rectangular pieces and cut into squares – 12 squares/breast
27. Serve immediately
Duck fat and Potato Puree sandwiches
28. Peel potatoes, then boil until fork tender. Drain water from pot and mash.
29. Run mashed potatoes through a fine sieve for smooth texture.
30. Add butter, duck fat, and heavy cream. Stir until incorporated. Add salt as needed.
31. Toast 16 slices of milk bread, spreading honey generously and evenly on one side.
32. Between two slices of toasted bread, spread potato puree with around 1” thickness of filling.
33. Cut each sandwich into four even servings.
Serving
34. Before duck has finished cooking, make sure that plating for all other elements are ready
35. Plate ground spices in two perpendicular lines using a foil or paper trace
i. https://galainthekitchen.com/recipes/garnish-food-with-powders/
36. Place one piece each of cubed orange jelly and scallion aspic on the plate
37.When duck is ready, place three pieces of duck atop each serving of sandwich on each plate and serve immediately
