WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Floyd Cardoz

Tabla, New York, USA

Seared Hudson Valley Duck with Orange, Date & Raisin Chutney

		Serves 4
		Ingredients

	30ml ½ 2.5g 1 225ml 60g 30g 60g 90g 30g 1 15g 1 ¼ 10g 10g 150ml 30g	Chutney : extra virgin olive oil cinnamon stick red mustard seeds clove and star anise (each), tied in a cheesecloth orange juice apple cider dates, sliced dry cherries dried apricots, quartered fresh cranberries, picked and washed raisins orange for zest ginger, julienne bay leaf Pasilla chillies, cut into 3 pieces each Lucknow fennel apple cider vinegar jaggery salt

	2 2.5g 2.5g 2.5g 15g	Duck breast : Hudson Valley duck breasts black peppercorns star anise all-spice Kosher salt

Method

For the chutney: In a large rondeau heat the extra virgin olive oil add the cinnamon, mustard seeds and spice sachet. When mustard seeds start to crackle, add the orange juice, cider, followed by all other the ingredients except jaggery and salt. Simmer until all ingredients are soft. Lastly, season with jaggery and salt. Cool and store. The chutney can be preserved for up to a month.

For the duck: Trim any excess fat from the duck breast and score the skin. Grind the peppercorns and star anise to a fine powder, then mix in the all- spice and salt. Marinate the duck for six hours in the spice mix.

Warm a heavy-based skillet over low heat and slowly cook the duck breast, skin-side-down until most of the fat is rendered. Baste with the duck fat and allow to rest before slicing. Serve with chutney.