Jessica Boone
Kasuzuke Duck with Purple Yam/Cardamom Puree from David Myers of Sona, Comme Ça, and Boule in Los Angeles.
magnify Click image to view more.

Kasuzuke Duck with Purple Yam/Cardamom Puree

David Myers, Comme Ça, Los Angeles, Boule, Los Angeles, Sona, Los Angeles - January/February 2008

For 6 servings

Purple yam/cardamom puree:

  • 1 lb. purple yams, chopped
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cardamom pods, toasted
  • salt
  • black pepper, freshly ground

Bring yams, cream, milk, and cardamom to a boil in large saucepan; season with salt and pepper; cover with parchment paper round; reduce heat to medium; simmer until very soft; place in the bowl of a processor; blend until smooth; pass through fine chinois; reserve (keep warm).

Assembly:

  • 2 lbs. sake kasu (sake lees)
  • 2 cups water
  • 6 duck breasts
  • 1 veal tongue
  • fresh lemon juice
  • salt
  • black pepper, freshly ground
  • 6 passion fruit, halved
  • granulated sugar
  • duck jus (for garnish)
  • radish sprouts (for garnish)
  • 1 pearl onion, cut into slivers (for garnish)
  1. Heat oven to 375°F.

  2. Place sake kasu and water in a bowl; whisk until mixture becomes clay consistency; add duck; refrigerate 2 hours.

  3. Wash marinade off duck; pat dry; heat a skillet set over high heat; add duck skin side down; cook until skin crisps; remove duck breasts; place skin side up on rack set in small roasting pan; roast 4 minutes; remove from oven; reserve (keep warm).

  4. Sear veal tongue in a skillet set over high heat; season with juice, salt, and pepper; remove from heat; reserve.

  5. Remove juice and seeds from passion fruit; place in a pan; add a little water; sprinkle with sugar; cook until sugar has dissolved and mixture is heated through; remove from heat; reserve.

  6. To serve, place small mounds of yam puree on each plate; drizzle passion fruit and some duck jus around; slice duck breasts; season with salt; fan out over yams; slice veal tongue into 6 pieces; place 1 piece on each plate next to duck; garnish with sprouts and pearl onion.

What to drink: Alsatian Pinot Gris