And now for the main course to the Jacques Reymond 3 course delight! So far the appetizer and the starter have gone well. I'm not so sure about the main course though. While flipping through the Cuisine du Temps book I had a real hard time settling on something. Nothing really caught my eye, other than the suckling pig. But that seemed a little indulgent considering normally you have to buy a whole suckling pig, a challenge even to the well seasoned gluttons that Daz and I are. So instead I'm going to attempt the roasted duck breast. I'm a fan of duck, so hopefully this will turn out well, however the mango and lemon sauce screams a little "sweet and sour" to me which apparently is the whole point to this dish, hopefully it will be a good combination.
After reading through the recipe, it also suggests to serve the dish with a side of pickled wombok. Now, if your a little ignorant like me....no its not a small hairy Australian marsupial, its actually Chinese cabbage. So in fact this recipe includes a bonus side recipe, helping with the all important veggie count.
As always, here is the recipe and stay tuned for the happy ending.
Roasted Duck Breast, Braised Turnips, and a Mango and Lemon Sauce, Serves 4
This Dish is all about the four tastes, saltiness (duck), acidity (lemon), sourness (turnip) and sweetness (mango)
4 duck breasts, skin on
1/2 teaspoon flaked sea salt
2 tablespoons palm sugar, grated
1/4 teaspoon Szechuan pepper
1/4 cinnamon stick
3 cardamon pods
zest 1/2 lemon
1 teaspoon julienned ginger
25 mL sherry vinegar
250mL orange juice
1 teaspoon custard powder
juice of 1 lemon
1/2 teaspoon ginger juice
2 small turnips, peeled and sliced
1 tablespoon sugar
100 mL chicken stock
salt and pepper to taste
1 mango sliced
Clean the duck breast of excess sinew, score the skin and rub with salt. Place the duck skin side down in a heavy frying pan on low heat to render out the fat layer between the skin and the meat. It is not necessary to preheat the pan. Do not turn the breast until it has cooked three-quarters of the way through - approximately 15 minutes. Cook the other side for 30 seconds to a minute. Remove from pan and rest for approximately 5 minutes
Caramelise the palm sugar in a small saucepan. Add the spices, lemon zest and ginger and cook until fragrant. Deglaze with sherry vinegar and orange juice and reduce by half to 125 mL. To finish the sauce add the lemon juice and ginger juice to taste. Adjust consistency with custard powder.
Caramelise sugar in a frying pan until golden. Add a couple of small knobs of butter and the turnips. Once glazed lightly, add a little chicken stock and simmer gently until tender. You need just enough chicken stock so that by the time the liquid has evaporated, the turnips are cooked. Season with salt and pepper to taste.
Put sliced mango in the center of the plate and place braised turnips on top, then duck breast, skin side up. Pour over lemon sauce. Pickled wombok is also and excellent accompaniment to this dish
A fresher, more textured alternative to traditional sauerkraut.
1 salad onion, sliced
1/2 teaspoon black peppercorns, lightly crushed
1 tablespoon clarified butter
125 mL white vinegar
125mL white wine
1 bay leaf
2 stalks thyme
3 juniper berries
2 garlic cloves, crushed
75mL chicken stock
pinch of salt
Separate the leaves and stalks of the wombok. Slice the stalks thinly on an angle.
In a medium sized saucepan, sweat onion and pepper in a little clarified butter until soft. Add vinegar and reduce until almost evaporated. Add white wine, bay leaf, thyme, juniper berries and garlic and reduce by half. Add chicken stock to taste, season with a pinch of salt.
To cook wombok, bring pickling liquid to the boil and pour over the wombok. Remove from liquid to serve.