Name: Smoked Duck Breast with Cherry-Anise Gastrique and Black Garlic Brioche Crumble
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 2 whole smoked duck breasts (approx. 200-250g / 7-9 oz each); 2 tablespoons (30ml) grapeseed oil or duck fat, if needed; 1 teaspoon (6g) Diamond Crystal kosher salt; 1/2 teaspoon (1.5g) freshly ground black pepper; FOR THE CHERRY-ANISE GASTRIQUE:; 1 cup (150g) fresh or frozen pitted dark cherries (such as Bing or Rainier); 1/2 cup (100g) granulated sugar; 1/4 cup (60ml) red wine vinegar; 1/4 cup (60ml) dry red wine (e.g., Pinot Noir); 2 whole star anise pods; 1 small shallot, finely minced (approx. 1 tablespoon); 1 tablespoon (15ml) water; 1/4 teaspoon (1.5g) Diamond Crystal kosher salt, or to taste; Pinch of freshly ground black pepper; FOR THE BLACK GARLIC BRIOCHE CRUMBLE:; 2 slices day-old brioche bread, crusts removed; 2 cloves black garlic, peeled; 2 tablespoons (28g) unsalted butter, melted; 1/4 teaspoon (1.5g) flaky sea salt; Pinch of freshly ground black pepper; FOR THE COMPRESSED CUCUMBER PEARLS:; 1 large English cucumber; 1/4 cup (60ml) white wine vinegar; 1 tablespoon (12g) granulated sugar; 1/2 teaspoon (3g) Diamond Crystal kosher salt; 1/4 cup (60ml) cold water; FOR GARNISH:; Microgreens (e.g., pea shoots, radish microgreens)

Magic Sous

Smoked Duck Breast with Cherry-Anise Gastrique and Black Garlic Brioche Crumble — Magic Sous