Roasted Duck

SAVORY

Feb 7

Roman White Beans, Sauce Apicius, Sage Gremolata, Candied Oranges, Breadcrumbs

Chef Rachael Collins of Juliet | Somerville, MA

”The Sherry Vinegar from Spain in the sage gremolata really plays a vital role in this dish. The acid cuts through the sweetness of the oranges, the richness of the beans, and the fattiness from the duck.” —Chef Rachael Collins

INGREDIENTS:

Herb de Provence Salt:
½ cup fresh thyme leaves
¼ cup savory (or marjoram)
½ cup fresh rose petals
8 fresh bay leaves
Rind of 1 orange
2 cloves
½ teaspoon nutmeg
2 teaspoons black pepper
Kosher salt

Duck:
1 duck

Sage Gremolata:
Canola oil
½ cup packed sage leaves
8 cloves garlic, finely chopped
1 lemon peel, finely chopped
3 tablespoons chopped herbs (parsley, chive, tarragon,
and chervil)
2 tablespoons Sherry Vinegar from Spain

Sauce Apicius:
1 teaspoon cumin seeds
½ teaspoon coriander seeds
½ cup toasted cashews
¼ cup fresh lovage leaves, chopped
¼ cup fresh oregano leaves, chopped
2 dates, finely chopped
Salt
Black pepper
¼ cup extra virgin olive oil
6 cups white wine
½ cup orange juice
⅓ cup grapefruit juice
2 tablespoons honey
¼ teaspoon Dijon mustard

Candied Oranges:
2 cups sugar
6 sprigs thyme
1 bay leaf
4 curry leaves
3 Cara Cara oranges, thinly sliced

Toasted Breadcrumbs:
40 grams olive oil
2 cloves garlic, crushed
2 Thai chiles, halved
6 grams whole curry leaves
2 cups fine breadcrumbs
Salt
Pepper

Roman Beans:
2 cups chopped bacon
1 cup onion, finely chopped
1 bay leaf
4 cups roman beans
1 rib celery, quartered
1 carrot, peeled and quartered
Duck stock
Salt and pepper

To Assemble and Serve:
Neutral oil

METHOD:

For the Herb de Provence Salt:
Heat dehydrator to 130ºF. In a bowl, combine thyme, savory, rose petals, bay leaves, and orange rind. Dehydrate 8 hours. In a spice grinder, grind mixture to a fine powder. Set aside. In a small sautépan over low heat, toast cloves, nutmeg, and black pepper. Add to herb powder. Mix to combine. Weigh mixture. Add four parts salt by weight of the mixture. Transfer to a nonreactive container and keep at room temperature up to 1 month.

For the Duck:
Heat the water bath of an immersion circulator to 132°F. Heat the water bath of a second immersion circulator to 165°F. On a work surface, butcher duck into breasts, thighs, legs, and wings. Season with Herb de Provence Salt. Place duck parts in separate vacuum bags. Seal. Cook breasts and wings sous vide 2 hours in the lower heat bath. Cook thighs and legs 6 hours sous vide in the higher heat bath. When the duck is finished cooking, strain and reserve cooking juices. Refrigerate duck. Transfer liquid to a nonreactive container and refrigerate.

For the Sage Gremolata:
In a sauté pan over high heat, heat canola oil. Fry sage leaves in oil. Once dark and crispy, remove leaves and transfer to a paper-towel lined plate to drain. Once cooled, crush the leaves and transfer to a small mixing bowl. Add remaining ingredients and toss to coat. Set aside.

For the Sauce Apicius:
In a small sautépan over medium heat, toast cumin and coriander seeds until fragrant. Using a spice grinder, process toasted seeds. Transfer to a food processor. Add cashews, lovage, oregano, and dates. Process until a thick paste forms. Season with salt and pepper. Mix to combine. Transfer mixture to a saucepan over medium heat. Add olive oil and heat until mixture begins to sear and develops a golden brown color. Deglaze pan with wine and bring to a boil. Reduce heat and add orange and grapefruit juices. Reduce liquid by half then stir in honey and mustard. Keep warm.

For the Candied Cara Cara Oranges:
In a saucepot over medium high heat, combine sugar, thyme, bay leaf, and curry leaves. Bring to a boil. Reduce heat and add sliced oranges. Let simmer until mixture reaches a jam-like consistency, but is not broken down. Let cool.

For the Toasted Breadcrumbs:
In a cast iron skillet on low flame, heat oil, garlic, chiles, and curry leaf until flavors have infused in oil. Do not burn the garlic. Strain oil and return to skillet. Over medium heat, add breadcrumbs and stir to coat. Toast, stirring often, until breadcrumbs are golden and crunchy. Season with salt and pepper. Remove from heat and let cool.

For the Roman Beans:
In a saucepot over medium high heat, render bacon. Add onion and season with salt. Cover and sweat until the onions are soft and translucent. Add bay leaf, beans, celery, and carrots to pot. Cook 3 minutes. Pour enough duck stock over the beans to cover by 1 to 2 inches of liquid. Bring to a boil. Reduce heat and let simmer 30 minutes, or until beans are tender and falling apart. Strain mixture, reserving the liquid. In a food processor, process half of the strained beans until smooth, adding cooking liquid if needed to soften. In a mixing bowl, fold the puréeed beans into the remaining whole beans. Season with salt and pepper if needed. Set aside.

To Assemble and Serve:
Heat the oven 350°F. On a parchment-lined sheet tray, place Duck skin side up. Roast 20 minutes, or until duck skin is golden and crispy. Set aside. On a serving plate, place a heap of beans in the center of the plate. Top with 1 piece Duck, Sauce Apicius, Sage Gremolata, and Candied Oranges. Garnish with Toasted Breadcrumbs.

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