Name: Smoked Duck Breast with Black Garlic Mousse, Fermented Blueberry Jus, Sunchoke Ash, and Crispy Amaranth Brittle
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 2 whole smoked duck breasts (approx. 200-250g/7-9 oz each), skin on; 1 tablespoon (15ml) neutral high-smoke-point oil (e.g., grapeseed or avocado); 1 teaspoon (6g) Diamond Crystal kosher salt; 0.5 teaspoon (2g) freshly ground black pepper; FOR THE BLACK GARLIC MOUSSE:; 8 cloves black garlic, peeled; 60ml (1/4 cup) heavy cream, chilled; 30g (2 tablespoons) unsalted butter, softened; 0.25 teaspoon (1.5g) Diamond Crystal kosher salt; FOR THE FERMENTED BLUEBERRY JUS:; 150g (5.3 oz) pre-fermented blueberries (lacto-fermented for 3-5 days; see pro tip); 120ml (1/2 cup) quality dry red wine (e.g., Pinot Noir); 120ml (1/2 cup) duck or beef demi-glace (or rich homemade stock, reduced); 1 tablespoon (15ml) aged balsamic vinegar; 1 shallot, minced; 1 sprig fresh thyme; 0.25 teaspoon (1.5g) Diamond Crystal kosher salt, or to taste; 0.125 teaspoon (0.5g) freshly ground black pepper, or to taste; FOR THE SUNCHOKE ASH:; 50g (1.8 oz) sunchokes (Jerusalem artichokes), pre-charred to complete blackness (see pro tip); FOR THE CRISPY AMARANTH BRITTLE:; 50g (1/4 cup) granulated sugar; 1 tablespoon (15ml) water; 1 tablespoon (15g) unsalted butter; 0.25 teaspoon (1.5g) flaky sea salt (e.g., Maldon); 30g (1/4 cup) popped amaranth grain (see pro tip); FOR GARNISH:; Microgreens (e.g., bull's blood, red shiso)

Magic Sous

Smoked Duck Breast with Black Garlic Mousse, Fermented Blueberry Jus, Sunchoke Ash, and Crispy Amaranth Brittle — Magic Sous