Duck Borek

SAVORY

Feb 23

Orange-Coriander Glaze, Pistachios, Candied Orange Peel

Chef Madeline Sperling of Zou Zou’s | New York

INGREDIENTS:

Duck Filling:
30 grams whole milk
30 grams yogurt
30 grams eggs
1000 grams ground duck
40 grams panko breadcrumbs
35 grams duck fat
Salt
Black pepper

Orange-Coriander Glaze:
200 grams glucose syrup
1000 grams orange juice
Ultratex-8
3 grams salt
16 grams coriander seeds, toasted and cracked

Candied Orange Peel:
75 grams sugar
1 gram citric acid
2 oranges

Red Wine Vinaigrette:
200 grams extra virgin olive oil
90 grams red wine vinegar
20 grams Dijon mustard
10 grams honey
8 grams salt

Duck Borek:
2 large sheets yufka dough, cut into 4-inch by 20-inch rectangles
Melted clarified butter

To Assemble and Serve:
Chopped Sicilian pistachios
Mix of little gem, arugula, endive, and radicchio
Shaved fennel
Orange segments

METHOD:

For the Duck Filling:
In a large mixing bowl, combine milk, yogurt, and eggs. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Add ground duck and mix on medium speed until well combined. Gradually add in panko breadcrumbs until fully incorporated. Add duck fat and continue mixing until emulsified. Season with salt and pepper. Transfer mixture to piping bags and refrigerate.

For the Orange-Coriander Glaze:
In a heavy-bottomed stock pot over medium high heat, add glucose syrup and orange juice. Reduce liquid by two-thirds. Whisk in Ultratex and strain mixture through a chinois. The glaze should have the consistency of honey. Season with salt. Add coriander and mix to combine. Transfer to an airtight container and refrigerate.

For the Candied Orange Peel:
Peel oranges and cut peels into ⅛-inch strips. Set aside. In a small saucepan over medium high heat, bring sugar and 40 grams water to a boil. Lower heat and simmer until liquid thickens and reaches a syrup consistency. Transfer to a mixing bowl and set aside. Using a juicer, juice oranges. Strain and add juice to the syrup mixture. Mix to combine. Add citric acid and orange peels. Transfer to a saucepan over medium heat and bring mixture to a boil. Remove from heat and let cool to room temperature.

For the Red Wine Vinaigrette:
In a small bowl, combine all ingredients. Whisk until fully emulsified. Transfer to an airtight container and refrigerate.

For the Duck Borek:
Heat a combination oven to 415°F and zero percent humidity. Prepare a straight-sided pizza pan with butter. Set aside. On a work surface, brush one dough rectangle with clarified butter. Place another rectangle on top and brush again. Pipe Duck Filling in a single line across the dough. Repeat process. Starting from the longer side, roll each dough stack around the filling to form a long tube. Starting from the outside of the pizza pan, coil one tube around the edges of the pan to form a circle. Coil the second tube inside the first, continuing to spiral the dough inward to create a tight pinwheel. Brush the finished spiral with clarified butter. Bake 12 minutes. Let cool.

To Assemble and Serve:
On a work surface, brush Duck Borek with Orange-Coriander Glaze. Transfer Duck Borek to a serving tray. Garnish with pistachios. In a small serving bowl, add greens and shaved fennel. Dress with Red Wine Vinaigrette. Garnish with orange segments and Candied Orange Peel. Serve beside Duck Borek.

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