📝 About This Recipe
This avant-garde masterpiece marries the rich, gamey depth of Muscovy duck with the avant-garde precision of molecular gastronomy. The tart brightness of a fluid cherry gel cuts through the decadent fat, while a whisper of salty licorice dust provides an unexpected earthy complexity. It is a dish designed to challenge the palate and delight the senses, perfect for a high-end dinner party or a sophisticated culinary exploration.
🥗 Ingredients
The Duck
- 2 large Muscovy Duck Breasts (approx. 350g each, skin-on and chilled)
- 1 teaspoon Kosher Salt (for dry brining)
- 3 sprigs Thyme (fresh)
- 2 cloves Garlic (crushed)
Bing Cherry Fluid Gel
- 300 grams Frozen or Fresh Bing Cherries (pitted)
- 3 grams Agar-Agar Powder (precisely weighed)
- 20 ml Simple Syrup (optional, depending on sweetness of fruit)
- 1 teaspoon Lemon Juice (for acidity balance)
Licorice Dust & Garnish
- 1 tablespoon Pure Licorice Root Powder (culinary grade)
- 1 teaspoon Maldon Sea Salt (crushed slightly)
- 1 handful Micro-Amaranth (for plating)
- 4 pieces Fresh Cherries (halved, for garnish)
👨🍳 Instructions
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1
Score the duck fat in a tight crosshatch pattern using a very sharp knife, being careful not to cut into the flesh. Season generously with kosher salt and let sit at room temperature for 20 minutes.
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2
To make the gel, place the 300g of cherries in a blender and puree until completely smooth. Pass through a fine-mesh sieve (chinois) into a small saucepan.
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3
Whisk the agar-agar into the cold cherry juice. Bring the mixture to a rolling boil over medium heat, whisking constantly for 2 minutes to fully hydrate the agar.
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4
Remove from heat, stir in lemon juice, and pour into a shallow tray. Refrigerate for 20-30 minutes until a firm, brittle gel has set.
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5
Break the set cherry gel into chunks and place back into a clean blender. Blitz on high speed until it transforms into a silky, glossy fluid gel. Transfer to a squeeze bottle.
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6
In a small bowl, whisk together the licorice root powder and crushed Maldon salt to create your 'Licorice Dust'. Set aside.
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7
Place the duck breasts skin-side down in a cold, dry stainless steel skillet. Turn the heat to medium-low.
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8
Render the fat slowly for 10-12 minutes. Periodically pour off the excess liquid fat into a bowl. The goal is a deep golden, potato-chip-crisp skin.
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9
Once the skin is crisp, turn the heat to medium-high. Flip the breasts and add the thyme and crushed garlic. Baste the meat with the remaining hot fat for 2-3 minutes for medium-rare (internal temp 130°F/54°C).
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10
Remove the duck from the pan and let it rest on a warm plate for at least 8 minutes. This is crucial for juice redistribution.
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11
To plate, carve each duck breast into 4-5 thick slices. Arrange them slightly offset in the center of the plate.
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12
Squeeze several dots of the cherry fluid gel around the duck. Use a spoon to create a 'swoosh' with one of the larger dots.
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13
Using a fine-mesh tea strainer, lightly dust the licorice-salt mixture over the duck and the gel. Garnish with fresh cherry halves and micro-amaranth.
💡 Chef's Tips
Always start duck in a cold pan; starting in a hot pan sears the surface and traps the fat rather than rendering it. Use a digital scale for the agar-agar; even a half-gram difference can change the texture from fluid to rubbery. If the licorice powder is too intense for your palate, mix it with a little cocoa powder to mellow the anise notes. Ensure the duck is rested for the full 8 minutes, or the cherry gel will be ruined by escaping meat juices on the plate.
🍽️ Serving Suggestions
Pair with a high-acid Pinot Noir or a classic Belgian Kriek (cherry beer) to echo the fruit notes. Serve alongside a silky parsnip puree to add a creamy, sweet element to the plate. A side of charred broccolini with lemon zest provides a nice bitter contrast to the rich duck. For a complete modernist experience, serve with a glass of sparkling water infused with a hint of star anise.