Koji-Aged Duck Breast
Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips
Chef Mark Nobello of Tadhanà | New York
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Duck:
Yield: 4 servings
Duck breast, crowns attached
Koji powder
Fermented Cherries:
Yield: 6 pints
10 pounds sweet and sour cherries, stemmed and pitted
Kosher salt
Kaldereta Sauce:
Yield: 4 quarts
250 grams diced onions
170 grams diced celery
170 grams diced carrots
50 grams minced garlic
600 grams tomatoes
550 grams russet potatoes
200 grams duck stock
200 grams piquillo peppers
100 grams Jimmy Nardello peppers
150 grams tomato paste
400 grams cooked foie gras, fat rendered and reserved
50 grams fish sauce
Kosher salt
Ground black pepper
Fermented Cherry Purée:
Yield: 6 pints
300 grams granulated sugar
20 grams Knorr liquid seasoning
20 grams gochugaru
Toyomansi Jus:
Yield: 1 pint
460 grams duck stock
460 grams chicken demi-glace
120 grams soy sauce
100 grams calamansi concentrate
1 teaspoon xanthan gum
Foie Vinaigrette:
Yield: 1 cup
60 grams Sherry vinegar
10 grams granulated sugar
Kosher salt
Potato Chips:
Oil for frying
Fingerling potatoes, thinly sliced into strings
Kosher salt
Charred Leeks and Peppers:
Jimmy Nadello peppers, seeded
Leeks, whites julienned
Smoked olive oil
Kosher salt
To Assemble and Serve:
Yield: 1 serving
Koji powder
Maldon salt
METHOD
For the Duck:
On a work surface, season duck with koji powder. Transfer to a wire rack set over a sheet tray. Refrigerate 3 days. Return duck to work surface and brush off koji powder. Transfer to a clean wire rack set over a sheet tray and refrigerate additional 4 days.
For the Fermented Cherries:
Place cherries in a large airtight container. Weigh. Add two-percent salt by weight of the cherries. Toss to evenly coat. Seal and let sit 7 days at room temperature.
For the Kaldereta Sauce:
In a saucepan over medium heat, add onions, celery, carrots, and garlic. Sweat until aromatics have softened. Add tomatoes, potatoes, stock, peppers, and tomato paste. Cook until potatoes are fork-tender. Transfer mixture to a Vitamix Commercial blender. Add foie gras and purée until smooth. Taste and adjust seasoning with fish sauce, salt, and pepper. Strain into a nonreactive container and refrigerate.
For the Fermented Cherry Purée:
In a rondeau over medium heat, add Fermented Cherries and any excess liquids. Cook until mixture is reduced by half. Stir in remaining ingredients. Using a Vitamix Commercial immersion blender, purée until smooth. Let cool. Strain into an airtight container and refrigerate.
For the Toyomansi Jus:
In a pot over medium heat, add stock and demi-glace. Cook until mixture has reduced by half. Stir in soy sauce. Continue to cook until mixture has reduced by additional ten-percent. Remove from heat and season with calamansi concentrate. Add xanthan gum. Using a Vitamix Commercial immersion blender, blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Foie Vinaigrette:
In a sauté pan over medium heat, warm 200 grams reserved foie gras fat until melted. Keep warm. In a mixing bowl, whisk to combine vinegar and sugar. Season with salt. Pour mixture into warmed fat. Mix until well combined. Transfer to an airtight container and refrigerate.
For the Potato Chips:
Heat a dehydrator to 140°F. In a fryer, heat oil to 330°F. Add potatoes to oil and fry until golden brown. Transfer to a paper towel-lined plate and let drain. Season with salt. Transfer potatoes to a sheet tray. Keep warm in dehydrator.
For the Charred Leeks and Peppers:
Place peppers and leeks on a sheet tray. Generously season with oil and salt. Using a hand torch, char peppers and leeks until softened and fully charred. Set aside.
To Assemble and Serve:
On a work surface, season Duck with koji powder. In a sauté pan over medium heat, sear Duck skin-side-down. Return Duck to work surface and cut lengthwise into thirds. Cut each strip into 4 pieces. Brush Duck with a light layer Fermented Cherry Purée. Transfer to the left side of a serving plate and season with salt. Top with Charred Leeks and Peppers and desired amount Foie Vinaigrette. Place 1 quenelle Kaldereta Sauce on right side of plate. Pour 1 spoonful Toyomansi Jus over Duck. Garnish with Potato Chips.
