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Episode 303: Happy Holidays: Gabriel's Roasted Duck with Brussels Sprouts, Chanterelle Mushrooms, Apple, Herb and Aromatic Ginger Sauce

By Aaron Welsh | Dec 18th, 2014

Challenge: Happy Holidays

Dish: Gabriel's Roasted Duck with Brussels Sprouts, Chanterelle Mushrooms, Apple, Herb and Aromatic Ginger
Sauce

Ingredients:
3 ea duck breast, scored
3 ea apple (granny smith), puree
3 sprigs, rosemary, puree
3 sprigs thyme, puree
1/8 cup brown butter, puree
¼ cup? prosecco
6 ea Brussels sprouts, separate petals
¼ lb chanterelle mushrooms, cut in fourths
1 tbsp butter
2 sprigs thyme
2 tbsp ginger, minced
¼ cup honey
1/8 cup red wine vinegar
3 tbsp butter
2 tbsp veal jus


Directions:
Duck:
Score duck skin lengthwise. Season with salt and cook skin down in a cold pan over medium heat. Cook until skin is crisp and fat is rendered out. Continue to pour off fat. Put in over at 350F until medium rare about 7 min. Let cook on rack.

Apple puree:
Steam apple in a little bit of prosecco until soft. Add cubes of butter to a hot pan with herbs and smoke until brown. Pour into cool pan to stop from over browning, place apples in a blender and puree, adding brown butter (no herbs). Season with salt and pepper.

Brussels sprouts:
Cut off stems and separate into petals. Fry at 375F until golden. Place onto paper towel and salt them.

Mushrooms:
Clean by scraping down the stem. Cut into fourths. Put pan over medium heat. Add rendered duck fat. When hot, add the mushrooms. When golden, add butter, herbs, salt & pepper. Season.

Sauce:
Caramelize honey and ginger, add red wine vinegar and jus. Strain and whisk in butter.

Assembly: Put a swoosh of apple  puree, then add mushrooms around plate. Slice duck and garnish with Brussels petals. Glaze meat with sauce.

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