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Cooking On The Couch: Spiced Long Island Duck Steak

Chef John Johnson on The Couch
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NEW YORK (CBSNewYork) – John Johnson, the executive chef at the Garden Restaurant hit The Couch on Friday morning to give us a step by step recipe for a spiced Long Island duck steak, with an interesting twist.

RECIPE:

Serves 2-4 people family style:

Ingredients:

For the Kale Salad:
2 stalks of Lacinato or black kale shredded very thin crosswise
1 Tbsp. toasted pinenuts
1 small Jonah Gold apple sliced very thin on a Japanese mandoline Slicer
½ C apple cider reduced by ¾
1 Tbsp apple cider vinegar
½ Tbsp. Extra Virgin Olive Oil

For the Duck:
2 Large fresh Long Island Duck breast (preferably Crescent Farms) excess fat trimmed and scored with a small knife

Spice rub for duck can be made many days in advance and stored:

20g madras curry powder
20g ground star anise
5g ground cloves
5g ground coriander
5g ground cinnamon

For the Shinsu Apple puree:

4 Jonah Gold heirloom apples (peeled and thinly sliced on mandoline)
1 ½ tsp. Shinsu (white, the lightest variety) miso paste

Method:

For the spice mix and marinating the duck breast (prepare at least 24-36 hours in advance):
Combine all the spices except the curry powder in a coffee or spice grinder. Grind until powdered, then in a separate mixing bowl combine the spices with the curry and mix thoroughly.

Prepare the duck breast:
Lay each breast, fat side down on cutting board, trim even to the meat the fat on the sides, then turn over. Lightly score the skin in cross hatch pattern, as if making fine grill marks evenly across the duck. Next dust generously and evenly all over the duck breast, making sure to coat generously.

Making the puree:

Place the sliced apples in a stainless steel saucepan over low heat. Cook until very sift and translucent, with as little color as possible.
Transfer to the bowl of a Vita prep blender, and puree until smooth. Add in the miso paste, and then season with salt and freshly ground black pepper. Reserve warm for serving.

For the salad:

Combine the kale, pine nuts, and sliced apples in  a mixing bowl. Seperately combine the cider vinegar, reduced juice, and the olive oil. Drizzle the oil over the greens and toss to combine.

Cooking the Duck and plating:

First season the duck evenly on all sides with salt and freshly ground black pepper. In a sauté pan over medium heat, place the duck breasts skin side down. Cook until evenly rendered and lightly golden brown, constantly drain off the excess fat. When rendered crisp, turn over to seal flesh side, and cook until desired doneness preferably medium rare. Allow to rest at least 1-2 minutes before slicing.

While resting the duck breast, streak the finished apple puree on the bottom of a serving plate. Next arrange the salad lengthwise next to the puree. Carefully slice the duck crosswise vertically to create 3-4 thick cut duck steaks. Arrange on top of the puree. Drizzle with remaining vinaigrette. Serve immediately.