Duck 3 Ways

Duck 3 Ways

This week, I had every intention of trying to remake my failed duck dish (duck wellington) from last week’s supper club. While in the grocery store getting the ingredients to do it again, I found myself standing in front of the glass freezer door where the puff pastry is stored with my hand on the handle, and a question keeps coming to mind “Do I want to be disappointed again?” The answer was no! No, I didn’t give up, I’m not a quitter, I’m just putting the dish on hold until I can gather more information to make it properly. Instead, I did a duck 3 ways. The breast was sous vide at 58°C for roughly an hour to produce a nice pink center. In a really hot pan, I seared the foie gras, the duck breast, and a black duck leg confit that I had hidden in the freezer. The sauce was a reduction of maple syrup, balsamic vinegar, wild blueberries with a hint of salt. Everything worked well together: there was a little bit of saltiness from the confit, fattiness from the foie gras, sweet, sour and tangy flavours from the sauce and a little bit of crispiness from the duck skin on the breast. Even though it isn’t a good comparison, Megan and I both agreed it was better than last week’s dish, with the added flavours and textural components to enhance the experience.

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