Magret Duck Breast

Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum

Chef Matt Bolus of The 404 Kitchen | Nashville

Adapted by StarChefs | October 2021

INGREDIENTS:

Magret Duck Breast:
2 Magret duck breasts
2 tablespoons butter
Pinch of five spice
Kosher salt, to taste

Sweet Potato Puree:
1 large sweet potato
2 tablespoons butter
Kosher salt, to taste

Winter Fruit and Vegetable Medley:
2 tablespoons butter
1 rutabaga, peeled and cut into ½ inch cubes
2 turnips, peeled and cut into ½ inch cubes
2 tablespoons pepitas, raw
2 tablespoons sunflower seeds
2 tablespoons pecans, rough chopped
1 honeycrisp apple, cut ½ cubes, skin on
¼ cup golden raisins
2 tablespoons sherry vinegar
¼ cup flat leaf Italian parsley, rough chopped
Kosher salt, to taste

Vanilla-Five Spice-Plum Sauce:
½ cup plum sauce
Pinch of Five Spice
1 tablespoon vnlla Extract Co. All Natural Vanilla Extract + Spice

METHOD:

For the Magret Duck Breast:
Use a sharp knife and score the fat side of both duck breasts in a criss cross pattern. Season both sides of each duck breast generously with kosher salt and a light pinch of five spice. Allow the breast to rest at room temperature to absorb the salt and spices. Heat a saute pan over medium high heat and melt butter. Once the butter starts to brown turn the heat down to a low medium and add the duck breasts skin side down. Cook on medium for about 6 minutes until the fat is well rendered and starts to get crispy. Once the fat is rendered and starting to crisp, turn the breasts over and continue to cook on medium heat for an additional 4 to 6 minutes (for a medium rare). Remove the breasts from the pan and allow to rest for 10 minutes before slicing.

For the Sweet Potato Puree:
Put the whole sweet potato in a 425 F oven for roughly one hour, or until cooked through. When the sweet potato is ready, remove it from the oven and using a kitchen towel to hold it, carefully peel the skin off, putting the flesh in a blender. Add butter to the potato and a pinch of kosher salt. Blend on high until the puree is velvety smooth. Adjust seasoning as needed and keep hot.

For the Roasted Winter Fruits and Vegetables:
Heat a large saute pan over high heat. Melt butter in the pan allowing it to start to brown. Carefully add the rutabaga and turnips. Gently toss to coat in butter and season with kosher salt. Caramelize the rutabaga and turnips on all sides (as much as possible). Turn the heat to medium and continue cooking until both root vegetables are fork tender, tossing occasionally to prevent burning. When the root vegetables are tender add the pepitas, sunflower seeds, golden raisins, pecans, and raw apples. Toss well to evenly combine. Season with kosher salt and the sherry vinegar, again tossing to combine. Add all the parsley and toss one final time.

For the Vanilla-Five Spice-Plum Sauce:
In a small bowl combine the plum sauce, vnlla+spice extract, and a heavy pinch of five spice. Mix well with a fork or small whisk. Add more five spice if desired.

For the Assembly:
To plate, spread a large spoonful of sweet potato puree onto a plate. Slice a duck breast into seven slices and fan out in a straight line over the puree. Spoon the root vegetable and fruit mix around both sides of the sliced breast. Drizzle a spoonful of the spiced plum sauce around the plate making sure to get some on both the duck and vegetables.

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