Cliff shares his ideas for making crispy duck breast with a cilantro and cumin crust drizzled with an apricot gastrique!
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Cumin Cilantro Duck Breast with Apricot Jus and Japanese Eggplant
DISH COURTESY OF CLIFF CRIMINALS
Level: Intermediate
Overall: 55 min
Active: 55 min
Yield: 2 portions

Ingredients

1/4 cup canola oil
1/2 shallot, roughly chopped
1 tablespoon pink peppercorns
1 bay leaf
4 sprigs thyme
2 tablespoons sugar
1/2 cup plus 1 tablespoon sherry vinegar
1/2 cup red wine
1 1/2 cups duck and veal demi-glace
1/4 cup dried apricots, diced
1 tablespoon saltless butter
2 duck breasts
Kosher salt and newly ground black pepper
2 tablespoons cumin seeds, toasted and coarsely ground
1 small lot cilantro stems, minced (about 1/3 cup).
2 tablespoons honey.
2 child Japanese eggplants, halved lengthwise and scored.
1/2 cup toasted hazelnuts, halved.
Micro arugula, for garnish.
Micro bulls blood, for garnish.
Micro edible flowers, for garnish.

Directions.

Unique equipment: a pastry brush.

Heat a medium saucepan with 2 tablespoons of the canola oil over medium-high heat. Add the shallots, pink peppercorns, bay leaf and 2 of the thyme sprigs. Cook, stirring sometimes, up until the shallots are softened and clear, 5 minutes. Include the sugar and 1/2 cup of the sherry vinegar. Give a boil, then minimize to a simmer and cook up until decreased au sec (or till there is barely anything left), a couple of minutes. Include the red white wine and continue to minimize until practically totally dry, 5 to 6 minutes. Add 1 cup of the demi-glace and cook for 5 minutes till minimized and slightly thickened.

Heat 1 tablespoon of oil in a medium saucepan over medium heat, include the apricots and cook until softened. Strain the sauce into the saucepan with the apricots a. Add the remaining 1/2 cup demi-glace and minimize for 5 minutes till thickened. Stir in the butter and remaining 1 tablespoon sherry vinegar and eliminate from the heat.

Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Season the duck on both sides with salt and pepper. Gently heat a dry cast-iron pan over low. Place the duck skin-side down into the pan and begin to gradually render the duck fat. Really gradually and gently, cook up until most of the fat has rendered, about 20 minutes. Turn the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat using the remaining 2 thyme sprigs, till the duck reaches an internal temperature level of 130 degrees F for medium uncommon. Get rid of from the pan and enable to rest. Reserve some of the duck fat.

Mix together the ground cumin and cilantro stems in a small bowl. Brush the crispy duck skin with the honey. Crust the duck with the cumin and cilantro stem mix, ensuring to securely press onto the duck to ensure it's nicely adhered. Slice the duck lengthwise.

Season the eggplant with salt. Heat a large saute pan over medium-high heat with some of the reserved duck fat. Place the eggplant into the pan, flesh-side down. Cook until the flesh is golden brown and crispy, about 5 minutes.

Serve the duck with the apricot jus together with the eggplant. Garnish with the toasted hazelnuts and microgreens.

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How to Make Cumin Cilantro Duck Breast with Cliff Crooks|Worst Cooks in America|Food Network.