Chef Dante Boccuzzi of Dante — Cleveland, OH
Yield: 2 Servings
Duck Filet:
* 2 moulard duck breasts, trimmed
* 2 teaspoons Activa RM (transglutaminase)
Dried Cherry Granola:
* 1/2 cup maple syrup
* 1/4 cup egg whites
* 1 Tablespoon vanilla extract
* 1 1/4 teaspoons honey
* 3 cups old fashioned oats
* 3/4 cup brown sugar
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon ground allspice
* 1/2 cup walnut halves
* 1/2 cup sliced almonds
* 1 cup dried cherries
* 1/2 cup chopped dried apricots
Sunchoke Puree:
* 5 sunchokes, peeled
* 6 cloves garlic
* 1 pint heavy cream
* Salt
For the Duck Filet:
Score skin on duck breasts. Evenly sprinkle Activa RM on the meat sides and press the sides together to make an even “filet.” Vacuum seal breasts together and refrigerate for 6 hours. Cook duck in a 65° C (149° F) water bath until internal temperature of duck reaches 62° C (144° F). Transfer to an ice bath just long enough to stop cooking (a minute). Remove and set aside in a warm place.
For the Dried Cherry Granola:
Preheat oven to 350° F. In a large bowl, combine maple syrup, egg whites, vanilla extract, and honey. Add the oats and mix evenly. Add remaining ingredients and mix again. Evenly spread granola on a baking sheet and bake until golden brown, stirring every 5 minutes. Set aside.
For the Sunchoke Puree:
In a small pot, combine sunchokes, garlic and cream; cook until tender. Transfer to a blender and puree until smooth. Season with salt. Set aside in a warm place.
To Assemble and Serve:
In a large sauté pan, brown skin sides of duck breasts and cut into 2 equal–size filets. Spoon Sunchoke Puree onto a plate and place a Duck Filet in the center. Arrange a spoonful of Dried Cherry Granola on top of duck.