Roast duck with koshihikari rice,
variation of beets & aromatic jus

by Freddy Money
Georgia, United States
 

2 duck breasts
1 confit duck leg
100g Koshihikari Rice
100-120g red beetroot (50-60g per portion)
10 baby red onions
1 sprinkle of bee pollen
1 spring of thyme
20g coriander seeds
100g Chardonnay vinegar
5 cloves of star anise
1 garlic bulb
1 ginger root
1 stick of lemongrass
1 bunch of scallions
250g duck stock
10 leaves wood sorrel

SZECHUAN PEPPERCORN JUS
100g sushi vinegar
10g garlic, diced
5g ginger, diced
20g scallions, finely cut
20g sugar
50g shallots
50g glucose syrup
25g Tamari
5g peppercorn
250g duck stock
20ml oyster sauce
10g sweet soy
Szechuan pepper, to taste

SPICED SALT
20g coriander seeds
5g ground star anise
1g allspice
1g ground black peppercorn
10g salt
 

1 — CONFIT DUCK LEG
Vacuum pack the duck leg with thyme and olive oil. Cook at 72°C (160°F) for 12 hours. Remove from the bag and pat dry. Remove the fat and discard. Shred the confit meat and reserve.

2 — COOKED PICKLED BEETS
Wash beets. Place clean beetroots in vacuum bag and cook full steam or boil until soft. Remove from bag and peel the skin using a damp cloth. Cut into disks. Season with Chardonnay vinegar, olive oil and salt. Reserve.

3 — DUCK BREAST
Take two duck breasts and vacuum seal with a sprig of thyme and olive oil. Cook at 60 °C (140°F) for 25 minutes. Remove from the bag, place skin side down in a pan and cook on low heat until fat is rendered. Season with spiced salt. Turn once crispy. Cook for 60 seconds and remove from pan. Brush with glaze, season with bee pollen and thyme. Reserve.

4 — KOSHIHIKARI RICE
Wash 100g rice for 30 minutes under cold water and strain. Place 100g of rice and 150g of water in a pan. Bring to a boil and let simmer slowly until the water evaporates. Cover with a damp cloth for 30 minutes. Mix in 30g of sushi vinegar and reserve.

5 — SZECHUAN PEPPERCORN JUS
Add all ingredients into a pot with the exception of the sweet soy. Reduce by half. Add oyster sauce, duck stock, sweet soy. Reduce to desired consistency and strain. Season with Szechuan pepper.

6 — BEET RIBBONS
Slice beetroots on Japanese mandoline (paper thin). Mix with Chardonnay vinegar and olive oil.

7 — BABY RED ONIONS
Peel baby red onions and cut in half. Place down in pan with olive oil and salt. Cook slowly until caramelised. Reserve.

8 — SPICED SALT
Blend 20g of coriander seeds, 5g of ground star anise, 1g allspice, 1g ground black peppercorn and 10g of salt into a fine powder.

SERVING INSTRUCTIONS
Warm beetroots in a little Szechuan sauce. Place warmed, cooked rice in a bowl topped with shredded duck leg garnished with pickled beetroots and wood sorrel. Place cooked beets and baby onions delicately on the plate. Top with pickled beet ribbons, thyme, and wood sorrel. Arrange three meat slices of duck opposite of the garnish in a side bowl. Season with bee pollen, thyme, and spiced salt. Add warm Koshihikari rice and confit duck. Top with pickled beets, bee pollen, and thyme. Finish with Szechuan Jus.

SPECIAL EQUIPMENT
Vacuum sealer.