 | Cayenne-Ginger Seared Muscovy Duck Breast Over Mango-Lime Coulis With Edamame Mash4 servings Ryan Gall / Tchefuncte's Restaurant, Madisonville, LA; Photo by Ryan Gall |
| Duck Breast | |
| • | 2 Muscovy duck breasts (8-10 oz. each) |
| • | 1 tsp. salt |
| • | 1/2 tsp. fresh cracked black pepper |
| • | 1/2 tsp. dried ginger |
| • | 1/2 tsp. cayenne pepper |
| • | 1/2 tsp. ground coriander |
| Mango-Lime Coulis | |
| • | The Perfect Purée Mango Puree, thawed |
| • | 1 oz. fresh lime juice |
| • | 1 tsp. sriracha hot sauce |
| Edamame Mash | |
| • | 4 oz. peeled soy beans |
| • | Pinch of salt |
| • | Pinch of white pepper |
| • | 3 oz. extra virgin olive oil |
| • | Water to thin and smooth |
| Method: | |
| 1. | Place all ingredients for the Edamame Mash in a sauce pan and bring to a boil. Lower heat and cook for about 10 minutes or until the beans are firm. Transfer beans to a food processor and purée. This will make a mash; use water to thin as desired. |
| 2. | Place all ingredients for the Mango-Lime Coulis in a blender and blend thoroughly. Transfer coulis to a small sauce pan to warm. |
| 3. | Score the Duck Breast but not enough to penetrate the meat (just the skin). |
| 4. | Mix all Duck Breast seasonings in a small bowl and coat the sides of the duck breast. |
| 5. | Heat a skillet over medium heat for about 5 minutes. When the skillet is ready, place the Duck Breast skin side down and cook until the fat is rendered down to nothing, creating a crispy skin. Flip the duck to allow the breast meat to cook for about 1 minute. Remove from heat and let stand for 2 minutes before cutting to retain the juices. |
| 6. | On a plate, pour a spoonful of Mango-Lime Coulis, top with a mound of Edamame Mash then thinly slice the Duck Breast and fan for presentation with skin side up. Add garnish if desired. |