Mole Spiced Muscovy Duck, Preserved Prune And Winter Roots

Mole Spiced Muscovy Duck, Preserved Prune And Winter Roots

Mole Spiced Muscovy Duck, Preserved Prune And Winter Roots

Rafael Covarrubias is one of the twelve S.Pellegrino Young Chef finalists. Discover the full recipe of his Signature Dish, Mole Spiced Muscovy Duck, Preserved Prune And Winter Roots.

28 January, 2020
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serves for

4

total time

5 HR 0 MIN

ingredients

For Roasted Duck
duck
1 Moscovy
Extra olive oil
100ml
yondu
100ml
Cumin seeds
10g
Sesame seed
10g
Szechuan pepper
10g
Coriander seeds
10g
Mexican cinnamon
10g
clove
5g
all spice
5g
ancho pepper
20g
guajillo pepper
20g
chipotle pepper
20g
Honey
30g
For Confit Legs
Duck leg
2
Clove garlic
5
orange peel
1
Star anise
5
Duck fat
5lt
For Duck Demi Glace
Chicken bones
2kg
Duck, bones
3kg
Red Spanish onion
1kg
Star anise
3
juniper berry
10g
White wine
200ml
White wine vinegar
100g
yondu
100ml
Blood orange
1
For Prune Jam
Preserved Prunes
200g – 30 piece
brandy
Armagnac, 30z
For Creamed Sunchoke
Sunchokes
500g – 10 piece
Fresh milk
100ml
Butter
100g
Xantham gum
2g
For Celeriac Bavarois
Celeriac
500g 3 piece
Eggs
5
30% fat cream
200ml
Butter
300g
White sugar
40g
Gelatin
2 sheets
For Garnish
Pickled Onion
40g
Hazelnut
30g
leek
20g wild powder
fermented dried prune
50g
spring onion, flower
10

For Duck:

  • Toast dry peppers until aroma comes out of the skin, hydrate in water 5 min, blend into a paste with 1 clove of garlic and 30g of honey.
  • In a separate pan grind spices together and toast until golden.
  • Place duck crown in sousvide bag with yondu, olive oil and garlic.
  • Place in bath at 53c for 3 hrs. Shock in ice bath, once it’s been cooled down, dry skin with service cloth and place on roasting rack, roast at 450C for 4 min, take out of oven and brush with pepper mix and sprinkle spices, place in oven for an additional 5 min at 400C.
  • Take out of oven and let rest.
  • In a 1/3 pan infuse duck fat with aromatics and place duck legs in it, bring fat to high temperature, wrap in tin foil and place in oven at 350F  for3  hrs, take out and let rest until plating time.

For Demi Glace:

  • Butcher ducks and place bones on roasting rack, roast in oven at 400f until caramelized.
  • In a hot skillet burn onion with spices.
  • Place bones and onion in a stock pot and fill with water until bones are covered, turn to high heat and bring to a boil.
  • Skim fat as this appears on top, turn down to medium heat and simmer for 2 hrs.
  • Strain bones off and reduce stock to 1/3. In a separate pot, caramelize one onion with the remain of the star anise and juniper, add wine and reduce to sec, add vinegar and reduce again.
  • Transfer reduced stock to this pot and reduce until sauce consistency, season with yondu, strain and reserve.

For Prune Jam:

  • Compress prunes with Armagnac in a bag for 1 hr.
  • Take out of bag and add about 350ml of hot water to it in order to rehydrate and soften.
  • Transfer to vitamix and blend until smooth, add 2g of xantham and season to taste.

For Creamed Sunchoke:

  • Peel Sunchokes and cook on low heat with milk and butter, once fully cooked strain liquid and add sunchoke to a blender, blend until smooth and add 1g of xantham, season to taste and add a pinch of white vinegar.
  • Place in squeeze bottle.

For Celeriac Bavarois:

  • Juice 2 peeled celeriac and reserve liquid.
  • On a shallow pan cook 1 more peeled celeriac until fully cooked, transfer to a blender and puree until smooth. In a mall sauce pot, heat up milk and cream together with celeriac juice and puree.
  • Mix egg yolks with sugar until white and fluffy, temper egg yolks with liquid and put back into the pot.
  • Cook until thickened, strain and monte butter, season to taste.
  • Place into an isi with 2 charges.

For Garnish:

  • Punch out shiso into small coins. Slice in a mandolin raw sunchoke and punch out same size as shiso.
  • Once the Duck has been roasted, present it to the guest and bring back to kitchen to butcher.
  • Portion and set on flash pan.
  • On warm plates, dollop prune jam, dot creamed sunchoke puree and garnish with coins of shiso and sunchoke.
  • Flash duck and brush with clarified butter and seasoned with sea salt.
  • Pick duck leg meat and place on bottom of side bowl, sauce a little demi glace on top, garnish with dried prune, onion bud and crushed hazelnut, cover in celeriac Bavarois and dust wild onion powder.
  •  Bring both plates to guest and while explaining components sauce the duck breast with hot demi-glace
Quail & wine

Quail & wine

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