 | Tamarind Duck with Arugula and Soy Guava Reduction6 servings Chef Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY |
| For the Duck: | |
| • | 3 tbsp. The Perfect Purée Tamarind Puree, thawed |
| • | 1 tsp. The Perfect Purée Ginger Puree, thawed |
| • | 6 pieces duck breast |
| • | 2 green onions, cut into 1 inch segments |
| • | 4 pieces whole star anise |
| • | 1/2 tsp. sesame oil |
| • | Pinch of ground black pepper |
| • | Pinch of ground salt |
| Method for the Duck: | |
| 1. | In a non reactive bowl, mix all ingredients well, cover and refrigerated overnight. |
| 2. | Remove marinate and sear the duck in a saute pan on medium high heat. |
| 3. | Cook the breast skin down for 10 minutes. |
| 4. | Remove the fat that has melted and sear the other side for 5 minutes. Remove to rest. Slice duck. |
| For the Vegetables: | |
| • | 6 cups arugula |
| • | 2 brussels sprout leaves |
| • | 1 cup edamame |
| • | 6 peeled baby carrot |
| • | Sesame seeds |
| • | Olive oil |
| Method for the Vegetables: | |
| 1. | Heat 1 tbsp. olive oil in a saute pan over med high heat. |
| 2. | Wilt the fresh arugula lightly and remove. |
| 3. | Repeat the same for the brussels sprout leaves and baby carrots but cooked longer to slightly char them. |
| For the Aioli: | |
| • | 2 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 4 tbsp. mayo |
| Method for the Aioli: | |
| 1. | In a small non reactive bowl, mix the two to consistency and set aside in the refrigerator. |
| For the Soy and Pink Guava Reduction: | |
| • | 2 cups The Perfect Purée Pink Guava Puree, thawed |
| • | 1 tbsp. low sodium soy sauce |
| • | 1 tbsp. shallot, fine minced |
| • | Dash of ground black peppercorn |
| • | Olive oil |
| Method for the Soy and Pink Guava Reduction: | |
| 1. | In a small pot, add 1 tsp. oil, ground peppercorn and minced shallot to sweat over medium heat. |
| 2. | When transluscent, add soy sauce and Pink Guava Puree. |
| 3. | Reduce heat to low and constant stir until lightly thick consistency, around 3 minutes. |
| 4. | Set aside. |
| For the Mushrooms: | |
| • | 200g of sun dried shiitake mushrooms |
| • | 100ml of rice wine vinegar |
| • | 50ml of water |
| • | 50g of caster sugar |
| • | 2 cloves |
| Method for the Mushrooms: | |
| 1. | Add the cloves, vinegar, caster sugar and water to a pan and bring to boil. |
| 2. | Remove from the heat and pour directly over the mushrooms. |
| 3. | Remove stem before using. |