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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Main Courses, Season 4
Duck Breast & Duck Spring Rolls
Source: Stephanie Izard, Top Chef Season 4
rate this recipe:
Duck Breast & Duck Spring Rolls with Mushrooms, Bok Choy & Orange-Soy Glaze
Prep Time: two hours
Serves: 5-6
Directions:
Duck:
Butcher duck to remove breasts and legs (you may ask butcher to do this for you). Score duck skin in crisscross pattern, (be sure not to permeate meat). Place spices in spice grinder and pulse until flakes are fine. Rub breasts with garlic and some of the spice mix. Set aside until ready to cook.
Later, when spring rolls, orange glaze and veggies are ready to be served, heat oven to 500 degrees. Heat sauté pan to smoking hot. Season duck breasts and place in pan skin side down (it should make a noise); let cook on high until fat browns. Reduce to medium heat for 2 minutes. Turn over breasts for quick sear then return to fat side. Place in oven until medium rare.
Spring Rolls:
Season legs with salt and pepper. Heat saucepan on high. Place legs in saucepan, skin side down and brown. Add demiglace and water; bring to boil. Cover and simmer on medium-low heat until tender (about 75 minutes). Reserve liquid and reduce by half. Season and strain through a chinois. After a half hour, check duck legs and add more water if liquid does not cover legs (check every 20 minutes). When legs are tender, remove and clean by removing skin and bones. Cut meat into bite-sized pieces; let cool.
Heat sauté pan; add oil. Cook garlic and shallots and sweat until shallots are translucent. Add shiitakes and sauté until tender. Season with salt and pepper; let cool. Toss in duck leg, bok choy, and remaining ingredients except for yolk. Season to taste. Place wrapper on clean surface. Stir yolk with finger or brush; coat outer edge of two sides of wrappers. Place 1/4 cup of filling in center and spread out to create half inch log. Fold bottom corner towards top over filling and pull back until snug. Fold in both sides and roll to create spring roll. Set aside.
Later, fry spring rolls just before the plate up.
Orange Glaze:
In non-reactive pot over medium heat, place all ingredients. Reduce by one-third or until nappe. Set aside.
Veggies:
Break mushroom bunch into pieces. Heat olive oil and sauté mushrooms until tender. Season with salt and pepper. In boiling water, blanch bok choy for 1 minute. Add to mushrooms and sauté.
To Plate: Place mushrooms and bok choy on plate. Fan sliced duck breast on top. Arrange spring rolls along the sides of plate. Spoon small amount of reduction and orange glaze onto spring rolls.
Ingredients:
Duck:
1 whole Muscovy duck, breasts and legs cleaned
1T ginger powder
1/4t red pepper flakes
1t Chinese five spice
Salt and pepper to taste
2 cloves garlic, finely minced
Spring Rolls:
Duck legs
Salt and pepper to taste
2 cups veal demiglace
1 cup water
1T canola oil
2 cloves garlic, minced
1 shallot, minced
1/4 lb shiitakes, julienned
2 heads bok choy, julienned
1T soy
1t honey
1/2t sambal
1/4T dried ginger
1 egg yolk
4 spring roll wrappers
Orange Glaze:
3 cups orange juice (freshly squeezed)
1/2t sambal
1T sweet soy
1T soy
1/4 cup sugar
Veggies:
1 bunch maitake mushrooms
1T olive oil
Salt and pepper
2 heads bok choy
TOP CHEF
Season 4 - Chicago
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Comments
chris wrote:
This recipe rocks, i already made the filling for the spring roll and it is awesome, great job and congratulatins for winning the first round!
posted on March 13, 2008 at 4:09 AM
San Francisco Photos wrote:
Yeah I was glad to see this recipe win now I can't wait to make it!
posted on March 13, 2008 at 8:26 PM
mary wrote:
Congratulations on your first win, Stephanie!
I'm eager to try this recipe. Please tell me what veal demiglace and sambal are and where they can be purchased.
Best of luck to you throughout the remainder of the contest.
Thank you.
posted on March 17, 2008 at 10:28 AM
Linda wrote:
You get my early vote for Top Chef Season 4!
posted on March 28, 2008 at 10:29 AM
Paul wrote:
Recipie looks great I cant wait to make this myself.
posted on April 4, 2008 at 12:42 PM
tammy patterson wrote:
For Mary: Sambal is a spicy Asian condiment made from chili peppers and salt. You can usually find it either in Asian food market or in the international section of your grocer if it has one (the larger ones usually do.)Veal Demiglace is a rich brown sauce used in French cooking as a base for other sauces but it is sometimes used by itself. It is time-consuming to make but you can purchase it already made for convenience but the commercially prepared will contain msg. You can research the Internet for a recipe to make it yourself and it probably would freeze well as you would not use it all in this recipe. I hope this helps!
posted on April 13, 2008 at 4:54 AM
kelly wrote:
WOW! I just made this. Lots of work, but absolutely delicious. I knew I had to taste this when Anthony Bourdain couldn't stop eating it. All of the components are amazing on their own - and spectacular together. Yum. She should be in the final 3.
posted on April 26, 2008 at 5:34 PM
Michelle wrote:
I made this recipe last night (Just the spring rolls, not the duck breast - I like to stretch my protein further)
You could leave out the demiglace and the duck legs would cook just fine, but with the demiglace, I now have a nice stock that I'll save for soup.
This was my first time using sambal and it is awesome! Much more flavor and nice heat than simply using cayanne or red pepper flakes.
YUM!!
posted on May 5, 2008 at 9:13 AM