Cinnamon Lavender Duck
Source of Recipe
21 Club, NYC
List of Ingredients
4 duck breast
1 tsp cinnamon stick (fresh ground)
1 tsp dried lavender flowers
3 tbs olive oil
4 tbs honey
8 tbs carrot puree
1 tbs curry butter
4 tbs bulgur wheat (cooked)
4 tbs duck confit
4 tbs cabbage (julienne cut, blanched)
4 tsp truffles (peeled, julienne cut)
4 tbs carrot juice
4 tbs white duck jus
4 tsp cilantro (fresh cut leaves)
Recipe
Score the duck breast (fat side) with sharp knife. Season to taste with cinnamon, lavender, salt and pepper.
Add the oil to a large saute pan, heat until hot. Add and cook two duck breast at a time. Place the fat side down only and reduce the flame to low. Slowly let the duck fat tender and turn golden brown. Add the honey and baste. Remove the breast from the pan and let sit for 4 minutes before slicing.
Place the carrot puree into a small pot heat until hot, stir in curry butter, season to taste with salt and pepper. Meanwhile, take 2 small sauce pans, heat the bulgur wheat in one, and heat the carrot juice and duck jus in the other until hot. Whisk in the cilantro into the duck jus and season to taste with salt and pepper.
Take 4 large plates or bowls and artfully place the carrot puree, bulgur wheat, duck confit, cabbage tossed in aged vinegar and truffles onto each plate. Slice and place the duck breast alongside the other ingredients and drizzle the carrot duck jus along side.
Serve immediately.
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