Duck Breast Recipe by Hajime Yoneda

Duck Breast Recipe by Hajime Yoneda

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Ingredients

Duck
duck breast on the bone
black pepper
Leek
Leek
Olive Oil
Black Garlic
1 Black Garlic
Young Onion Shoots
Young Onion Shoots
Orange Peel
1 orange
Sauce
160 grams duck broth
7 grams Butter for duck broth
7 grams Butter for onion and garlic
50 grams onions
5 grams Garlic
200 millilitres bouillon
2 grams Cream
15 grams Butter for sauce
Features:
    Cuisine:
    • Medium

    Ingredients

    • Duck

    • Leek

    • Black Garlic

    • Young Onion Shoots

    • Orange Peel

    • Sauce

    Directions

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    Duck

    1. To prepare the duck meat, clean the same by wiping all off the inner blood, it is important that the breast have the bone.
    2. Make a lattice cut over the skin of 5mm, be careful of not cutting off part of the meat.
    3. In a pan put oil, and grill only the skin. The skin get to crunchy but the meat is moisture.
    4. Once you grill the skin, carbon cook the meat and grill it in the oven at low temperature, at high temperature and the salamander but slowly increase the temperature. NOTE: Be careful to do not overcook the meat.
    5. Remove carefully the meat from the bone and season to taste with salt and pepper.

    Leek

    1. Cut the leek into 5 cm per side.
    2. In a pan, put olive oil and grill the surface of the leek until it get a toasted color.
    3. Add salt to it.

    Black Garlic Puree

    1. Peel the skin of the fermented black garlic.
    2. Mince the garlic and pass it through a fine meshes.

    Young Onion Shoots

    1. Cut the young onion shoots in 3cm per side.

    Orange Peel

    1. Wash the orange and peel it.
    2. NOTE: Is important to avoid the white part of the skin, this will add a bitter taste.
    3. Let dry the skin in a dry surface.
    4. Once it get dry, use the Thermomix to make it powder.

     Sauce

    1. Preheat oven. In a baking dish or cookie sheet put the duck and lightly coat it with butter, let it to toast.
    2. Take the duck out the oven.
    3. In a sauté pan, sauté the garlic and onion with butter until tender, add the duck OR duck broth and deglaze with white wine.
    4. Add the bouillon and put in the oven (preheat at 210°) for 20 minutes.
    5. Pass it through a chinois.
    6. Reduce the sauce, add cream and butter at the end and season it to taste with salt and pepper.

    To Plate

    1. Place the duck and right beside put the young onion shoots.
    2. On the other side of the dish, place birds line with the black garlic puree.
    3. Line the leek on the upper left and pour sauce.
    4. Sprinkle the orange powder between the duck meat and black garlic puree birds.

    Hajime Yoneda

    Hajime Yoneda was born in October, 1972 in Hirakata, Osaka.
 He spent his childhood and adolescence 
in this small, simple mountain town. Engrossed in mathematics all throughout high school, 
in university he enrolled in the department of science and engineering,
 where he studied electrical engineering. Employed in 1996 by an electronics maker, he engaged in the design of electronics.
 He became a chef in 1998,
working in restaurants in Japan and France, and in May of 2008, he opened Hajime RESTAURANT GASTRONOMIQUE OSAKA JAPON with the theme
 of “A truly wonderful restaurant.”
 Then in 2009 – a mere 1 year and 5 months after opening it garnered the ranking
of a Michelin 3 star restaurant; 
the fastest in history.

    In May of 2012, more active
 and innovative than ever,
 it changed names to HAJIME,
 and continues to use each day
 as a new chance to express a unique aesthetic 
and world view through the mediums of gastronomy, life science, biology, brain science, gastroenterology, business management, architecture, and space science.

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