"Anthony Tahlier"
Aged Peking Duck Breast with Chicory Sausage, Sweet Potato Jus, Harissa & Charred Endives
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Aged Peking Duck Breast with Chicory Sausage, Sweet Potato Jus, Harissa & Charred Endives

Michael & Patrick Sheerin, Trenchermen, Chicago
 / May 2013

For 4 servings (requires advance preparation)

Peking duck:

  • 1  3 1/2-lb. duck
  • pepper, freshly ground
  • salt
  1. Remove legs from back and breast of duck; place breast on rack in refrigerator uncovered (this will tenderize and remove moisture from meat); refrigerate 1 week; reserve thigh meat for chicory sausage (more will be required); reserve back and remaining leg meat for another use.

  2. Remove breast meat from bone; remove excess skin and tendons; discard bones and tendons; reserve skin for sausage; season breast meat; place in vacuum-sealable plastic food bag; vacuum-seal; cook sous-vide, maintaining water bath at 124°F, 2 hours; remove bag from water bath; cool; reserve.

Charred endives:

  • cups salt
  • cup granulated sugar
  • 5 endives, halved lengthwise and cut on a diagonal 1" wide
  1. Mix salt, sugar, and 6 quarts water in a container, stirring until salt and sugar have dissolved; add endives; cover; let stand 1 hour; drain.

  2. Heat flattop, griddle, or plancha to high; cook endives until very caramelized and charred in spots; remove from heat; place in a single layer on baking sheet; reserve (keep warm).

Chicory sausage:

  • 2/3 cup dried French chicory
  • 4 Tbsps. plus 1/2 tsp. thyme
  • 3 1/2 Tbsps. brown sugar
  • 3 1/2 Tbsps. Insta Cure No. 2
  • 3 Tbsps. ground nutmeg
  • 1 1/2 Tbsps. juniper berries
  • 4 tsps. salt
  • 2 tsps. black pepper, freshly ground
  • 1 bay leaf
  • 3 lbs. duck thigh meat, cleaned
  • 1 lb. duck skin
  1. Mix chicory, thyme, sugar, Insta Cure, nutmeg, juniper berries, salt, pepper, and bay leaf in large airtight container; add duck meat and skin; cover; marinate at least 12 hours in refrigerator; freeze until lightly frozen; grind through meat grinder set with large die into a bowl; place in the bowl of electric mixer fitted with paddle attachment; mix 3 minutes; cover with plastic wrap; refrigerate until instant-read thermometer inserted into in center registers 35°F; stuff meat mixture into lamb casings; tie tightly to close.

  2. Set steamer to 145°F. 3. Steam sausage 30 minutes; remove from heat; place on wire rack set inside baking sheet; cool; refrigerate to dry out at least 1 week (the longer the meat dries, the better; it’s important that meat has good air circulation while drying).

Harissa:

  • 2 lbs. Fresno chiles
  • 10 Tbsps. coriander seeds, toasted and ground
  • 8 Tbsps. plus 1 tsp. cumin seeds, toasted and ground
  • 7 1/2 Tbsps. caraway seeds, toasted and ground

Place all ingredients in a blender; blend until smooth; place in airtight container; cover; reserve in refrigerator.

Sweet potato jus:

  • 10 lbs. sweet potatoes, peeled
  • 2 Tbsps. harissa
  • salt
  • lime juice
  1. Run sweet potatoes through a juicer; let juice stand 5 hours to let starch separate; decant until juice separates from starch; discard starch.

  2. Bring juice to a boil in a saucepan; reduce to jus consistency; stir in reserved harissa; season with salt and lime juice; remove from heat; reserve (keep warm).

Chicory tuiles:

  • 1 cup plus 2 Tbsps. all-purpose flour
  • 1/3 cup granulated sugar
  • 1 3/4 oz. chicory, finely ground
  • 1 Tbsp. cornstarch
  • 1 tsp. salt
  • 22 Tbsps. unsalted butter, at room temperature
  • 5 large egg whites
  1. Heat oven to 350°F.

  2. Mix flour, sugar, chicory, cornstarch, and salt in the bowl of electric mixer fitted with paddle attachment; add butter; beat until combined and smooth; with motor running, gradually add egg whites; mix until combined and smooth.

  3. Spoon out batter into 2" squares on baking sheets lined with nonstick baking mats; bake until brown (12 to 15 minutes); remove from oven; place on wire racks; cool; break into large pieces; reserve.

Assembly:

  • 1/2 Tbsp. unsalted butter
  • mandarinquats, halved
  • olive oil
  • salt
  • 1 Tbsp. canola oil
  • chickweed (for garnishing)
  1. Remove reserved duck breast from bag; cook in skillet set over high heat until fat has rendered, removing fat from pan as it collects; flip duck breast; add butter; cook 2 minutes; remove from heat; place duck breast on cutting board; let rest 3 minutes.

  2. Place mandarinquats in a bowl; drizzle with olive oil; season; toss to coat; reserve.

  3. Heat canola oil in another skillet; dice reserved sausage; add to pan with charred endive; cook, stirring occasionally, until heated through (endive will caramelize even more); remove from heat; reserve (keep warm).

  4. To serve, slice each duck breast half in half lengthwise; cut in half crosswise on a diagonal, spoon endive and sausage mixture in a straight line down serving plate; place 2 duck breast pieces on each plate at intervals on either side; garnish with mandarinquats and chickweed; drizzle sweet potato jus around; garnish with broken tuile pieces.

What to drink: Bodega Yacochuya Malbec Cafayate Valley Coquena 2011