Seared Pekin Duck Breast with sautéed spring vegetables

This Spring recipe tells a story of balance and harmony: the richness of duck and foie gras, brightened by tea, offset with fresh garden vegetables. The flavors both echo and contrast each other, layers of sweet depth punctuated by crisp greens. We have a particular fondness for duck here at Blackberry Farm, and pairing sweet tea gastrique with it is a fun nod to our Southern heritage.

Seared Pekin Duck Breast with sautéed spring vegetables, Sweet Tea Gastric and Foie Gras

Sweet tea gastrique

1 pt of water
1 large tea bag or 4 small bags
8 oz sugar
2 oz. banyuls vinegar
Add 1T lemon juice

Simmer water, steep tea bag for 15 minutes. Remove tea bag, add sugar and vinegar. Simmer and reduce by half. Cool then stir in the lemon juice.

Foie Gras Mousse

1000 grams foie gras
10 grams kosher
2 grams sugar
2.5 grams sodium nitrite (aka pink salt)
10 grams Cognac or Sauternes

Day 1: Pull apart the lobes and remove as many veins from the foie gras as possible. Remove any sinew or membranes from the outside of the foie. If thereare any bruised parts, cut them away and discard. Working from the bottom of the lobes, butterfly them and locate the primary vein in the center of each.Slice through the lobe to the vein, following its path and pulling the foie apart to see the vein clearly. Combine the salt, pepper, sugar, and pink salt(if using). Sprinkle the seasoning all over the foie gras. Press the foie into a container in an even layer 3/4 inch to 1 inch thick. Sprinkle it withthe Cognac or Sauternes if using. Press a piece of plastic directly against the foie gras so as little air as possible is in contact with it. Refrigerateovernight.

Day 2 : Remove the foie from the container and place it in a half hotel pan. Roast at 350degrees for 90 seconds or until the fat starts to render. Quicklyblend the foie gras in a blender. Adjust seasoning, pour into a small Le Cruset , cover with parchment paper and chill overnight.

For the Duck

Trim duck breasts of over-hanging fat and score skin in a crisscross pattern with a sharp knife. Season well with salt. Heat a dry fry-pan (no oil) onmedium to high heat. Cook duck breasts, skin-side-down, for 6 minutes on medium heat until most of the fat has rendered out and the skin is a deep goldenbrown. Flip duck breasts over and cook flesh-side for 3-4 minutes or until cooked to medium . Set aside, covered with tin foil to rest for 5–10 minutes

While the duck breast are resting, Sauté off a nice mix of spring vegetables, ramps, carrots, fiddlehead ferns, peas and asparagus are lovely.

Chef Cassidee Dabney, Executive Chef of the Barn