The Holiday Kitchen: Maple Leaf Duck Breasts
STUDIO CITY (CBS) — Are you looking for new recipes to spice up your menu over the holidays? Chef Kerry Simon's "Holiday Kitchen" shows us how to make a tasty treat.
Maple Leaf Farms Duck Breast with Celery Root, Date Bread Pudding and Dried Cherry Chutney (Serves Eight)
8 Duck Breasts, scored
Sear the duck breasts, skin side down, in a cast iron pan over medium heat until the skin is golden brown and crisp, about 4 minutes. Finish the breasts in the oven at 350 degrees for about 6 minutes for medium rare. Let rest 5 minutes before serving.
For Date Bread Pudding:
4 cups brioche bread, cut into small pieces
1 ½ cups heavy cream
1cup milk
½ cup date puree
1 teaspoon vanilla extract
3/4 cup sugar
2 large eggs
1 egg yolk
1. Remove the crusts from the brioche. Cut the bread into 1-inch cubes.
2. In a large heatproof bowl, whisk the eggs and egg yolk and 1/4 cup of the milk until blended.
3. In a medium saucepan bring the cream, remaining 3/4 cup milk, zests, vanilla and sugar to a boil. Stir until the sugar is melted.
4. Gradually pour the hot liquid over the egg mixture, whisking constantly. Pass egg mixture through a fine strainer into a large bowl. Gently stir in the date puree and brioche careful not to break up the bread. Cover and refrigerate at least two hours or overnight.
5. Preheat the oven to 325°F. Butter 8 2-ounce ramekins.
6. Spoon the brioche mixture into the prepared cups. Bake 30 minutes or until golden brown.
Celery Root Puree:
1 large celery root (2 small)
Whole milk
Bay leaf
Thyme spring
Butter
Salt and pepper
1. Peel and chop celery root.
2. Add to saucepan with enough milk to cover; add bay leaf and thyme.
3. Simmer 20-30 minutes, until fork tender.
4. Drain, reserving the cooking liquid and removing the bay leaf and thyme sprig.
5. Puree celery root in blender, adding cooking liquid as necessary to achieve desired consistency.
6. Season with salt, pepper and butter to taste.
Dried Cherry Chutney:
1 cup cherries chopped
3 cardamom pods, crack black seed
1 tsp. cinnamon powder
1 tbs. cherry vinegar
5 pc. black peppercorn cracked
1 tbs. chopped ginger
Port wine
Put cherries and spice in a pot. Pour in port just to cover. Reduce until dry.
To Plate:
Thinly slice each duck breast. Spoon out celery root puree onto plate and place sliced breast atop puree. Drizzle with chutney Carefully place bread pudding on each plate. Serve.
For more information on Chef Kerry Simon, click here.
