Name: Smoked Duck Breast with Fermented Blueberry-Juniper Jus, Kohlrabi Noodles, and Candied Black Walnuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 4 (approximately 200-250g / 7-9 oz each) Moulard duck breasts, pre-smoked, skin-on; 8g (1 ½ teaspoons) Diamond Crystal kosher salt (or 4g / ¾ teaspoon fine sea salt); 2g (½ teaspoon) freshly cracked black pepper; 150g (approx. 1 cup) fermented blueberries (e.g., lacto-fermented, with their liquid); 10g (2 teaspoons) whole juniper berries, lightly crushed; 1 medium shallot (approx. 30g), finely minced; 1 clove garlic (approx. 5g), thinly sliced; 100ml (7 tablespoons) dry red wine (e.g., Pinot Noir, Merlot); 300ml (1 ¼ cups) high-quality duck stock or veal demi-glace; 15g (1 tablespoon) unsalted butter, very cold, cut into small cubes; Salt, to taste; Freshly cracked black pepper, to taste; 2 large kohlrabi bulbs (approx. 500-600g / 18-21 oz total), peeled; 15g (1 tablespoon) unsalted butter; 2g (½ teaspoon) fine sea salt; 0.5g (⅛ teaspoon) white pepper, freshly ground; 10g (2 tablespoons) fresh chives, finely minced; 80g (½ cup) black walnut halves or pieces; 50g (¼ cup) granulated sugar; 30ml (2 tablespoons) water; 1g (¼ teaspoon) fine sea salt; A few fresh juniper sprigs, for garnish

Magic Sous

Smoked Duck Breast with Fermented Blueberry-Juniper Jus, Kohlrabi Noodles, and Candied Black Walnuts — Magic Sous