Duck Breast with Lemongrass-Macadamia Nut Crust

Marinate duck breasts in Thai curry and coconut milk; add a nut crust, and serve with raisin relish.
  • Yields 150 tasting-size portions
  • Details

    INGREDIENTS

    • 75 boneless skinless Maple Leaf Farms (brand) duck breasts

    Thai Curry Marinade

    • 1/2 container (7 ounces) yellow Thai curry paste
    • 1 pint fresh lime juice
    • 1/2 cup pureed fresh gingerroot
    • 1/2 cup puréed garlic
    • 1 gallon (4 quarts) coconut milk
    • 1/2 cup (4 ounces) peanut oil

    Lemongrass-Macadamia Nut Crust

    • 2 pounds 8 ounces macadamia nuts, toasted
    • 2 bunches green onions, chopped
    • 2 pounds 8 ounces lemongrass, thinly sliced
    • 8 ounce fresh gingerroot, grated
    • 1 quart salad oil
    • 4 bunches cilantro, coarsely chopped

    Golden Raisin-Nectarine Relish

    • Grated zest and juice of 9 oranges
    • 1 quart cider vinegar
    • 2 pounds 8 ounces light brown sugar
    • 1 cup fresh gingerroot, grated
    • 7 pounds 8 ounces ripe nectarines, seeded and thinly sliced
    • 4 cups California golden raisins
    • 7 pounds 8 ounces fresh asparagus tips, cut about 3 inches long and blanched
    • 5 pounds carrots, cut into matchstick-size pieces
    • 2 pounds 8 ounces cooked Israeli couscous
    • 1 cup (8 ounces) chile oil
    • 4 ounce kaffir lime leaf, minced

    PROCEDURE

    Score duck breasts and arrange in single layer in large non-reactive pan. Combine ingredients for marinade; mix well and marinate duck in refrigerator, overnight.

    Lemongrass-Macadamia Nut Crust
    Combine nuts, onions, lemongrass and gingerroot in bowl of food processor. With processor running, add oil in slow steady stream and process until mixture is almost smooth. Add cilantro and coarsely purée.

    Nectarine Relish
    Combine orange juice, vinegar, brown sugar and gingerroot in a non-reactive saucepot. Heat and simmer until reduced by one-half. Stir in nectarine slices and simmer 20 minutes more. Then, stir in orange zest and raisins; cook 10 minutes more. Chill till ready to use.

    To serve, remove duck breasts from marinade and drain thoroughly. Discard used marinade. Sear breasts, skin-side down, just briefly to color. Transfer to trays fitted with racks. Top each breast liberally with crust mixture. Bake at 350°F for 10 minutes. Meanwhile, stir-fry asparagus and carrots until just tender. In another pan, stir-fry couscous in chile oil. Remove from heat; add kaffir lime leaf and vegetables. Toss to combine. Season and reserve. To serve, place couscous on plate; top with sliced duck and a spoonful of relish.

    Nutrition Facts Per Serving

    Calories 380 (52% from fat); Total Fat 23g (sat 7g, mono 11g, poly 3g, trans 0g ); Cholesterol 65mg; Protein 20g; Carbohydrate 27g; (Dietary Fiber 3g; Sugars 16g; ); Iron 6mg; Sodium 65mg; Calcium 40mg; Potassium 626mg

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