Honey-Glazed Duck Breast with Lemon Thyme Mascarpone Parfait

INGREDIENTS :

Marinade: 

  2 Qts + 1 Cup Cold Water

  3 Ounces Kosher Salt

  1 Ounce Brown Sugar

  4 Sprigs Each Thyme, Tarragon

  4 Garlic Cloves

  3- 8oz each Maple Leaf Farms Boneless Duck Breasts, scored (in case there's no available Maple Leaf Farms Boneless Duck Breasts, you can substitute other brands)

  As Needed Salt, Black Pepper

Parfait:

  1 Teaspoon Gelatin

  2 Tablespoons Fresh Lemon Juice

  1 Cup Heavy Cream

  4 Ounces Mascarpone Cheese

  1 Zest Of Lemon

  1 Teaspoon Lemon Thyme, chopped

  Balsamic Port Reduction:

  3 Cups Port Wine

  1 Cup Balsamic Vinegar

Honey Glaze:

  1 Cup Honey

  1 Tablespoon Coriander Seeds, cracked

  1 Teaspoon Each White Peppercorns, Cumin Seeds, cracked

  Pinch Saffron

Lemon Vinaigrette:

  2 Parts Extra Virgin Olive Oil

  1 Part Fresh Lemon Juice

  As Needed Salt

  3 Cups Baby Mache

  12 Belgian Endive, whole leaves

Garnishes:

  6 Fig Halves, sugared & caramelized

  6 Apple Chips, dried

  6 Thyme Sprigs

  6 Lemon Peel Twists

  As Needed Pecan Pieces, toasted

DIRECTIONS :

Marinade: 

1. Boil 1 cup water. 

2. Add salt, sugar, herbs and garlic; steep 5 minutes. 

3. Add mixture and duck to remaining cold water. 

4. Marinate, covered, in refrigerator 12 hours. 

5. At service, remove duck from marinade. 

6. Dry duck; season with salt and pepper. 

7. Sear skin side down until crisp; turn and sear other side. 

8. Brush with honey glaze (recipe below) and finish cooking in 450°F oven until desired doneness has been reached. 

9. Slice each breast into 8 slices. Serve hot.

Parfait: 

1. Dissolve gelatin in lemon juice; bring to room temperature. 

2. Whip cream to soft peaks; set aside. 

3. Combine gelatin, cheese, lemon zest and thyme; fold in whipped cream. 

4. Pipe into 6 (1 1/2") oiled ring molds; chill.   

Balsamic Port Reduction: 

1. Combine port wine and balsamic vinegar. 

2. Over medium-low heat, reduce to syrup consistency; cool to room temperature.

Honey Glaze:

1. Combine ingredients. 

2. Over medium-low heat, cook to soft crack (238°F) or until glaze is golden brown and coats back of spoon.

Lemon Vinaigrette: 

1. Slowly whisk oil into lemon juice. 

2. Season with salt. 

3. Dress greens with vinaigrette.

To Serve:

1. Drizzle plate with port reduction. 

2. Arrange greens, parfait and duck on plate. 

3. Garnish with figs, apple chips, thyme, lemon twist and pecans.

Serving Size: 6

Courtesy of Maple Leaf Farms