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deZaan Crispy Duck with Rose Blush Pumpkin Fudge
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deZaan Crispy Duck with True Dark Pumpkin Fudge

Crispy Duck Breast, True Dark Pumpkin Fudge, Infused Vegetables Garnish and a True Dark Duck Sauce
Cook Time1 hour 32 minutes
Course: Main Course
Cuisine: Dutch
Keyword: Duck, Fudge
Difficulty: Advanced
Brand: deZaan
Servings: 24 portions
Author: Gino Gebhard

Equipment

  • 1 Chef's Knife
  • 1 Oven
  • 1 Tong
  • 1 Baking Tray
  • 1 Parchment Paper
  • 1 Refrigerator
  • 1 Food Processor
  • 1 Sifter
  • 1 Bowl
  • PRV Ice
  • PRV Herb Oil
  • PRV Containers
  • 1 Blowtorch (optional)
  • 1 Stovetop
  • 1 Large Pot
  • 1 Strainer
  • 1 Whisk
  • 1 Plate

Ingredients

Part 1: Crispy Duck Breast

  • 10 Large Duck Breast
  • Salt and Pepper

Part 2: True Dark Pumpkin Fudge

Part 3: Infused Vegetables Garnish

  • 10 g Rosemary
  • 10 g Thyme
  • 250 g Sunflower Oil
  • To Taste Salt
  • 10 Mini Orange Carrots
  • 10 Yellow Carrot
  • 10 Purple Carrot
  • 1 Pumpkin

Part 4: True Dark Duck Sauce

US Customary - Metric

Instructions

Part 1: Crispy Duck Breast

  • Clean the duck breast by cutting of the excesses skin and fat.
  • Score the duck skin with a sharp knife (careful to not cut into the flesh).
  • Make sure the duck breast is on temperature prior to cooking.
  • Season (with salt & pepper) the duck breast on the meat side not on the skin side. (make sure the skin is dried).
  • Start cooking with no oil on medium/high heat, skin side down. (the fat from the duck breast will cook in its own fat).
  • Cook to a golden crispy color.
  • Once to preferred color, turn duck to its meat side and cook for about 1-2min.
  • Take out the duck and allow to rest for 5 min before cutting.
  • Season the skin with salt & pepper.
  • Depending on the side of the duck breast, you need a core temperature of 55ºC/131ºF.

Part 2: True Dark Pumpkin Fudge

  • Cut and clean pumpkin.
  • Cut into large pieces and season with little olive oil, salt and pepper.
  • Spread out on a baking tray with parchment paper.
  • Roast at 230ºC/446ºF for about 30min. (until the pumpkin is highly roasted).
  • Transfer pumpkin from oven into a food processor. Blend.
  • Add cream and True Dark. Blend to a smooth paste.
  • Taste and season to preference.
  • Strain through a fine sifter.
  • Reserve in refrigerator until needed.

Part 3: Infused Vegetables Garnish

  • Heat the oil to 50ºC/122ºF. Add herbs. And allow to infuse for 1 hour.
  • Peel the carrots (leaving the green part on it for presentation).
  • Cut pumpkin into slices of 0,5 cm thick and cut with 2cm round cutters.
  • Blanch the vegetables shortly (al dente).
  • Cool down in ice bath to stop the cooking process.
  • Take out of ice bath and place in separate containers.
  • Pour herb oil over the top of each type of vegetable to infuse.
  • Cut and use when needed.
  • Torch the pumpkin slightly create some color and roasted flavor.

Part 4: True Dark Duck Sauce

  • In a large pot, add some oil. Bring to high heat.
  • Add duck scraps and cook to caramelization.
  • Add onion, garlic and herbs. Cook until nicely colored.
  • Deglaze with the veal stock and reduce on low heat till 50%.
  • Strain the sauce through a fine sifter and taste.
  • Season with salt & pepper to preference.
  • Add deZaan Holland True Dark 10/12% Natural Cocoa Powder and mix thoroughly.

Part 5: Assembly

  • Once all components are made, slice the length of the purple carrot and keep them in ice water to curl and crisp up.
  • Start with placing the infused carrots onto the plate.
  • Place one pumpkin disc at the top left side.
  • Right underneath add a quenelle of true dark pumpkin fudge.
  • Place two round of the purple carrots playfully around the plate.
  • Add one mini carrot above.
  • Add garnish decoratively over the plate (fresh purple garnish & beet cress.
  • Place the sliced duck breast (skin side up) on the right side of the vegetables.
  • Dust lightly the duck with deZaan Holland True Dark 10/12% Natural Cocoa Powder.
  • Finish with sea salt and serve with duck sauce on the side.

Notes

Note: warm up desired amount before plating.