Duck Breast Recipe by Hajime Yoneda

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Duck

1. To prepare the duck meat, clean the same by wiping all off the inner blood, it is important that the breast have the bone.
2. Make a lattice cut over the skin of 5mm, be careful of not cutting off part of the meat.
3. In a pan put oil, and grill only the skin. The skin get to crunchy but the meat is moisture.
4. Once you grill the skin, carbon cook the meat and grill it in the oven at low temperature, at high temperature and the salamander but slowly increase the temperature. NOTE: Be careful to do not overcook the meat.
5. Remove carefully the meat from the bone and season to taste with salt and pepper.

Leek

1. Cut the leek into 5 cm per side.
2. In a pan, put olive oil and grill the surface of the leek until it get a toasted color.
3. Add salt to it.

Black Garlic Puree

1. Peel the skin of the fermented black garlic.
2. Mince the garlic and pass it through a fine meshes.

Young Onion Shoots

1. Cut the young onion shoots in 3cm per side.

Orange Peel

1. Wash the orange and peel it.
2. NOTE: Is important to avoid the white part of the skin, this will add a bitter taste.
3. Let dry the skin in a dry surface.
4. Once it get dry, use the Thermomix to make it powder.

 Sauce

1. Preheat oven. In a baking dish or cookie sheet put the duck and lightly coat it with butter, let it to toast.
2. Take the duck out the oven.
3. In a sauté pan, sauté the garlic and onion with butter until tender, add the duck OR duck broth and deglaze with white wine.
4. Add the bouillon and put in the oven (preheat at 210°) for 20 minutes.
5. Pass it through a chinois.
6. Reduce the sauce, add cream and butter at the end and season it to taste with salt and pepper.

To Plate

1. Place the duck and right beside put the young onion shoots.
2. On the other side of the dish, place birds line with the black garlic puree.
3. Line the leek on the upper left and pour sauce.
4. Sprinkle the orange powder between the duck meat and black garlic puree birds.