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Cayenne-Ginger Seared Muscovy Duck Breast Over Mango-Lime Coulis With Edamame Mash

4 servings

Ryan Gall, Executive Chef, TPC Louisiana- Avondale

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 salt
    • pinch 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.