Recipe courtesy of Anthony Lamas
Episode: Seviche
Seared Duck with Country Ham and Bourbon Demi-Glace
Total:
4 hr 40 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Advanced
Total:
4 hr 40 min
Active:
1 hr 15 min
Yield:
4 servings
Level:
Advanced

Ingredients

Duck Marinade:
  • 4 boneless duck breasts, skin removed and reserved
  • 4 tablespoons chipotle in adobo, pureed
  • 4 teaspoons bourbon
  • 4 teaspoons rendered duck fat
  • 4 cloves garlic
  • 4 sprigs fresh thyme
  • Ice water, for shocking
Rice:
  • 1 cup diced country ham
  • 1 tablespoon diced yellow onion
  • 1 tablespoon unsalted butter 
  • 1 tablespoon salt 
  • 1 cup Carolina Gold rice or jasmine or basmati
Red Peas:
  • 1 cup Sea Island red peas or black-eyed peas
  • 4 cups chicken stock
  • 2 bay leaves
  • 1 clove garlic
  • 1/2 white onion, roughly chopped
  • Country ham bone or country ham fat
Demi-Glace:
  • 1/4 cup diced country ham
  • 2 shallots, roughly chopped
  • 1 carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1/2 yellow onion, diced
  • Reserved duck skin and fat
  • Country ham bone or country ham fat
  • 1 cup bourbon
  • Kosher salt and cracked black pepper 
Turnips: 
  • 9 baby turnips, cleaned and peeled
  • 4 cups chicken stock
  • 8 ounces unsalted butter 
  • 1 teaspoon chopped scallions

Directions

Special equipment: Vacuum Sealer, Immersion Circulator

For marinating the duck: Set the immersion circulator temperature to 129 degrees F. Vacuum-seal each duck breast individually with 1 tablespoon chipotle puree, 1 teaspoon bourbon, 1 teaspoon duck fat, 1 clove garlic and 1 sprig fresh thyme. Sous-vide the duck breasts in the immersion circulator for 3 hours. Remove from the water and shock in an ice bath. Hold in the refrigerator until ready to serve.

For the rice: Cook the ham and diced onions together in a sauce pan over low heat. When the onions start to soften, add 4 cups water and the butter and salt. Bring to boil, and then add the rice. Bring back to a boil, and then lower the heat and simmer until the rice is tender, 10 minutes. Drain and rinse twice to remove starch. Once completely drained, spread the rice into a single layer in a baking sheet and refrigerate.

For the red peas: Add the peas to a pot and cover with the chicken stock. Add the bay leaves, garlic, onions and country ham bone or fat to add pork flavor. Simmer until the peas are tender, and then drain, remove the vegetables and bay leaves and refrigerate.

For the demi-glace: Combine the ham, shallots, carrots, celery, onions, duck skin and fat and ham bone in a large sauce pot and cook until the fat has been rendered. Pour in the bourbon to deglaze and cook  for about 1 minute. Bring to a boil, and then reduce to a simmer. Cook until reduced by half and coats the back of a spoon. Strain, season with salt and pepper and set aside to keep warm.

For the turnips: Place the turnips in a pot and cover with the chicken stock and add the butter. Boil until tender, and then slice off the bottoms to create a flat surface. 

For cooking the duck: Heat a cast-iron skillet until smoking hot. Sear each duck breasts for about 2 minutes per side. Set aside to rest for at least 2 minutes. Combine 1 teaspoon duck fat with 2 ounces red peas, 2 ounces rice, 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon chopped scallions in a pan and cook over medium-low heat to warm through.

Once the duck has rested, slice and serve fanned out over the rice. Drizzle with the sauce and garnish with the turnips.

Cook's Note

Rather than using a sous-vide to cook the duck, you can just marinate it overnight in fridge, and then sear in a hot pan and finish in the oven. Chicken may be substituted as well.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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