Black Duck with Black Trumpet Mushroom Soil, Black Garlic Puree and Blackened Long Carrots
By DeLille Cellars
Black Duck with Black Trumpet Mushroom Soil, Black Garlic Puree and Blackened Long Carrots
By DeLille Cellars
- Black Garlic Puree:
- 1 garlic clove (black, peeled)
- 1 teaspoon lemongrass (tender white bulb only, crushed and minced)
- 1 teaspoon fresh ginger (minced)
- 1 teaspoon sesame oil
- 1 tablespoon grape seed oil
- 2 to 3 tablespoons coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons water
- Black Trumpet Mushroom Soil:
- 1 package of dried black trumpet mushrooms
- 1 teaspoon coffee flour
- 1 teaspoon sugar
- 1 tablespoon water
- Duck Breasts:
- 2 duck breasts
- 4 twigs of thyme
- Salt and pepper
- Blackened Long Carrots:
- 8 long carrots
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 3 tablespoons honey
- 1 tablespoon cumin seed
- Salt and pepper
This dish is so delicious that Jason Wilson’s Crush Restaurant featured it on their menu for a month paired with our DeLille Cellars 2012 Four Flags Cabernet. The idea is for the mushroom soil to soak up the duck juices along with the black garlic puree to produce a whole array of savory flavors. I have felt for some time now that of all the meats and poultry, duck breasts are best Sous Vide. However, if this is unavailable to you, you can certainly pan sear the duck with the same seasoning on medium high heat.
To make the Black Garlic Puree: add all ingredients into a food processor or blender and puree. Set aside.
To make the Black Trumpet Mushroom Soil: put dried mushrooms, coffee flour, and sugar into a food processor or coffee grinder and grind. Transfer to a small bowl and add water. Stir until it has the appearance of dirt.
To make the Duck Breasts: pat the duck breasts dry and season with salt and pepper. Place a twig of fresh thyme on each breast and place in a vacuum sealed bag. Seal and Sous Vide at 135°F for roughly an hour. Remove breasts and mark and sear them at 500°F on a grill or a very hot pan (about 30 seconds per side). Cut each breast in half, length-wise, and then slice each for 4 portions.
To make the Blackened Long Carrots: while the duck is cooking, in a large pan at medium-high heat, sauté the carrots in the oil for about 10 minutes (or when they start to soften and turn color). Add the butter, cumin and honey. The carrots should start to caramelize and darken. Add salt and Pepper to taste.
To Serve: simply sprinkle the mushroom soil on 4 plates. Place each duck breast half over the soil and zig-zag the black garlic puree on top. Complement with the carrots on the side.
To make the Black Garlic Puree: add all ingredients into a food processor or blender and puree. Set aside.
To make the Black Trumpet Mushroom Soil: put dried mushrooms, coffee flour, and sugar into a food processor or coffee grinder and grind. Transfer to a small bowl and add water. Stir until it has the appearance of dirt.
To make the Duck Breasts: pat the duck breasts dry and season with salt and pepper. Place a twig of fresh thyme on each breast and place in a vacuum sealed bag. Seal and Sous Vide at 135°F for roughly an hour. Remove breasts and mark and sear them at 500°F on a grill or a very hot pan (about 30 seconds per side). Cut each breast in half, length-wise, and then slice each for 4 portions.
To make the Blackened Long Carrots: while the duck is cooking, in a large pan at medium-high heat, sauté the carrots in the oil for about 10 minutes (or when they start to soften and turn color). Add the butter, cumin and honey. The carrots should start to caramelize and darken. Add salt and Pepper to taste.
To Serve: simply sprinkle the mushroom soil on 4 plates. Place each duck breast half over the soil and zig-zag the black garlic puree on top. Complement with the carrots on the side.