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DeZaan Hero Image Of Crispy Duck With Rose Blush Pumpkin Fudge

Crispy Duck with Rose Blush Pumpkin Fudge

Difficulty
Servings25 portions
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Finishing Time: 15 minutes
Product used: Rose Blush
Print Recipe
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Part 1: Rose Blush Duck Sauce
Ingredients
  • 1000g Veal Stock (jus de veau) (demi-glacé)
  • 200g Duck (cut scraps, bones etc.)
  • 1 Onion (roughly cut)
  • 2 Garlic Cloves (chopped)
  • 5g Fresh Thyme
  • 5g Fresh Rosemary
  • Salt & Black Pepper (to taste)
  • 7.5g deZaan Rose Blush Cocoa Powder
Method
  1. In a large pot, add some oil. Bring to high heat.
  2. Add the duck scraps and cook to caramelization.
  3. Add onion, garlic, and herbs. Cook until nicely colored.
  4. Deglaze with the veal stock and reduce on low heat till 50%
  5. Strain the sauce through a fine sifter and taste.
  6. Season with salt & pepper to preference.
  7. Add deZaan Rose Blush cocoa powder and mix thoroughly.
Part 2: Rose Blush Pumpkin Fudge
Ingredients
  • 500g Pumpkin
  • 50g Olive Oil
  • Salt & Pepper (to taste)
  • 10g deZaan Rose Blush Cocoa Powder
  • 350g Cream
Method
  1. Cut and clean the pumpkin.
  2. Cut into large pieces and season with little olive oil, salt and pepper.
  3. Spread out on a baking tray with a parchment paper.
  4. Roast at 230ºC/446ºF for about 30 minutes (until the pumpkin is highly roasted).
  5. Transfer pumpkin from the oven into a food processor and blend.
  6. Add cream and deZaan Rose Blush cocoa powder. Blend to a smooth paste.
  7. Taste and season to preference. Strain through a fine sifter.
  8. Reserve in a refrigerator until needed.
  9. Note: Warm up desired amount before plating.
Part 3: Crispy Duck Breast
Ingredients
  • 10 Duck Breasts (large)
  • Salt & Pepper (to taste)
Method
  1. Clean the duck breasts by cutting off the excesses skin and fat.
  2. Score the duck skin with a sharp knife (careful to not cut into the flesh).
  3. Make sure the duck breasts are on temperature prior to cooking.
  4. Season (with salt & pepper) the duck breast on the meat side and not on the skin side (make sure the skin is dried).
  5. Start cooking with no oil on medium/high heat, skin side down (the fat from the duck breasts will cook in its own fat).
  6. Cook to a golden crispy color. Once to prefered color, turn duck to its meat side and cook for about 1 to 2 minutes.
  7. Take out the duck and allow to rest for 5 minutes before cutting.
  8. Season the skin with salt & pepper. Depending on the side of the duck breasts, you need a core temperature of 55ºC/131ºF.
Part 4: Infused Vegetables Garnish
Ingredients
  • 10g Rosemary
  • 10g Thyme
  • 250g Sunflower Oil
  • Salt (to taste)
  • 10 Orange Carrots (mini)
  • 10 Yellow Carrots
  • 10 Purple Carrots
  • 1 Pumpkin
Method
  1. Heat the oil to 50ºC/122ºF. Add the herbs and allow to infuse for 1 hour.
  2. Peel the carrots (leaving the green part on it for presentation).
  3. Cut the pumpkin into slices of 0.5cm thickness using 2cm round cutters.
  4. Blanch the vegetables shortly (al dente).
  5. Cool down in ice bath to stop the cooking process.
  6. Take out of ice bath and place in separate containers.
  7. Pour the herb oil over the top of each type of vegetable to infuse.
  8. Cut and use when needed.
  9. Torch the pumpkin slightly to create some color and roasted flavor.
Part 5: Assembly
Method
  1. Once all components are made, slice the length of the purple carrots and keep them in ice water to curl and crisp up.
  2. Start with placing the infused carrots onto the plate.
  3. Place one pumpkin disc on the top left side.
  4. Right underneath, add a quenelle of rose blush pumpkin fudge.
  5. Place two rounds of purple carrots playfully around the plate and add one mini carrot above.
  6. Add garnish decoratively over the plate (fresh purple garnish & beet cress).
  7. Place a sliced duck breast (skin side up) on the right side of the vegetables.
  8. Dust the duck lightly with deZaan Rose Blush cocoa powder.
  9. Finish with sea salt and serve with duck sauce on the side.
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