Steak Now, Squab Later

Yield: 2 Servings

Ingredients:

Duck Filet:
• 2 moulard duck breasts, trimmed
• 2 teaspoons Activa RM (transglutaminase)


Dried Cherry Granola:
• ½ cup maple syrup
• ¼ cup egg whites
• 1 Tablespoon vanilla extract
• 1¼ teaspoons honey
• 3 cups old fashioned oats
• ¾ cup brown sugar
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground allspice
• ½ cup walnut halves
• ½ cup sliced almonds
• 1 cup dried cherries
• ½ cup chopped dried apricots
  
  Sunchoke Puree:
• 5 sunchokes, peeled
• 6 cloves garlic
• 1 pint heavy cream
• Salt

  Method:
  
  For the Duck Filet:
  Score skin on duck breasts. Evenly sprinkle Activa RM on the meat sides and press the sides together to make an even “filet.” Vacuum seal breasts together and refrigerate for 6 hours. Cook duck in a 65° C (149° F) water bath until internal temperature of duck reaches 62° C (144° F). Transfer to an ice bath just long enough to stop cooking (a minute). Remove and set aside in a warm place.

  For the Dried Cherry Granola:
  Preheat oven to 350° F. In a large bowl, combine maple syrup, egg whites, vanilla extract, and honey. Add the oats and mix evenly. Add remaining ingredients and mix again. Evenly spread granola on a baking sheet and bake until golden brown, stirring every 5 minutes. Set aside.

  For the Sunchoke Puree:
  In a small pot, combine sunchokes, garlic and cream; cook until tender. Transfer to a blender and puree until smooth. Season with salt. Set aside in a warm place.

  To Assemble and Serve:
  In a large sauté pan, brown skin sides of duck breasts and cut into 2 equal–size filets. Spoon Sunchoke Puree onto a plate and place a Duck Filet in the center. Arrange a spoonful of Dried Cherry Granola on top of duck.
  

   

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