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SEARED
MAPLE LEAF DUCK WITH BLACK CURRANT SAUCE
THE HYATT REGENCY GRAND CYPRESS
The Black Swan Restaurant at the Grand Cypress Resort
in Orlando, Florida features Florida seafood, French
and Asian foods. The chefs grow their own herbs and
edible flowers.
Their recipe:
Duck deboned, leg frenched and separated from the breast,
save remaining bone to make duck stock.
One pear, peeled and deseeded, stem left on. Poach in
port wine.
Israeli cous cous, cook to directions with duck stock.
Black Currant Sauce:
Black Currants cooked in a sugar water enough to cover
(sugar to taste), simmer one hour, cool puree. One cup
duck stock to one cup black currant and 2 tablespoon
honey, tighten with arrow root.
Pan sear duck breast and leg in a hot sauté pan.
Finish duck, breast down in 350 degree oven .
Place poached pear in the top portion of the middle
of the plate, cous cous around pear, fan breast, leaving
wings standing with fanned breast reaching around front
of plate to standing leg. Drizzle sauce on the duck.
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