Brome Lake Duck With Orange-Kumquat Sauce

by Chef Pascal Ribreau

An easy way to prepare duck. Use Pekin duck breasts, which are smaller, thinner and less fatty than the Muscovy ones. Substitute brie for Saint André if desired. Taro is an Asian root; baking potatoes are a good substitute.

Torte:
1/2 cup whipping cream
1 cup sliced leeks
Pinch ground nutmeg
Salt and freshly ground pepper
150 grams thinly sliced taro root
1/3 cup Saint André cheese

Sauce:
2 tablespoons sugar
2 tablespoons sherry vinegar
1/2 cup duck or chicken stock
1 teaspoon grated orange rind
50 grams fresh kumquats

Duck:
4 Pekin duck breasts
2 teaspoons ground coriander
2 tablespoons grenadine syrup or molasses
4 large confit duck legs

Preheat oven to 350 F.

Place cream and leeks in a frying pan over medium-high heat and simmer for 4 minutes or until leeks are softened and cream is reduced. Season with nutmeg, salt and pepper.

Butter a 6-inch square gratin or baking dish and line the bottom with half of taro. Season with salt and pepper, then top with half of cheese and half of leek mixture. Repeat with remaining taro, cheese and leek mixture. Cover with foil and bake for 30 minutes. Uncover and bake another 15 minutes or until taro is tender. Allow to cool at least 15 minutes before cutting.

Place sugar and vinegar in a small heavy pot over medium-high heat and cook, swirling occasionally, for 3 minutes or until slightly caramelized. Add stock, bring to boil and boil for 8 minutes or until liquid has thickened slightly. Add grated orange rind and kumquats and simmer for 1 minute longer. Set aside.

Preheat oven to 450 F.

Rub duck breasts with ground coriander, season with salt and pepper, and brush skin lightly with grenadine syrup. Heat an ovenproof skillet over high heat. Add duck breast and cook for 1 to 2 minutes per side or until golden. Place skillet in oven and cook for 1 to 2 minutes for medium rare or until desired degree of doneness.

Place confit duck legs, skin-side down, in a non-stick skillet over medium heat. Cover with parchment paper and cook for 4 minutes or until skin is warmed and crisp. Turn over and cook for another minute.

Place duck leg over torte with skin side up, to serve. Garnish with sauce and baby cress. Slice breast and serve with sauce.

Wine pairing by Beppi Crosariol:

Pinot noir and merlot tend to be the favoured pairings for duck. But the luscious, aromatic white wines of Alsace can be splendid, too. This preparation, with its cheesy leek torte and fruit sauce, screams for an Alsatian partner. Almost always dry, white wines from Alsace are packed with fruit flavour. Think of them as red wines masquerading as white. Classic varieties include riesling, gewürztraminer and pinot gris. Consistently good values include Pierre Sparr Gewürztraminer, now in a handy screw-cap bottle, and Léon Beyer Pinot Gris. Niagara also excels at wines in the Alsatian style. A good example is Château des Charmes St. David’s Bench Gewürztraminer.

Chef Pascal Ribreau

Célestin

623 Mount Pleasant Road
Toronto, Ontario
Phone: 416.544.9035
www.celestin.sites.toronto.com