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Roasted breast of duck with dirty quinoa
Ingredients

For the duck
4 airline cut duck breasts with fat
House salt
1 duck liver
Black peppercorns in a pepper mill
Canola oil

For the dirty quinoa
Roasted bones from 1 duck
3 quarts duck stock
2 ounces duck fat
1 shallot, minced
1 large clove garlic, minced
1 cup quinoa
2 cups dry red wine
1 cup cherry flavored dried cranberries
1/2 cup toasted pine nuts
Zest and juice of 2 oranges
1/2 cup freshly picked tarragon leaves
1 duck liver, sauteed and chopped

For service
1 cup watercress
Extra virgin olive oil
Grey sea salt

Method
Let the duck breasts come to room temperature. Season both sides with salt. Score
the skin of the duck in a diamond patter marks. Place the duck breasts, fat-side down
into a saute pan. Turn the heat to medium-low heat and render out the fat, until
golden brown, about 5 minutes. Sear the duck breasts in batches, if needed. Flip the
breasts and continue to cook for about another 5 minutes until medium to medium
rare. Remove from the pan and set aside to rest

Season liver with salt and pepper, add canola oil to the rendered duck fat in the span
and saute for about 1 minute on the first side and 30 seconds on the second. Remove
from the pan and let rest for a bit. Before serving chop and add to the quinoa

For the quinoa
Add the roasted duck bones to the chicken stock and bring to a boil. Taste the stock
and add salt, if needed

Place a medium pot over medium heat for 1 minute and the 2 ounces fat, shallot, and
garlic and sweat for about 2 minutes. Add the quinoa and toast, about 1 minute,
stirring to ensure the quinoa is glossed in fat. Add 2 cups duck stock. Bring the
mixture to a boil then reduce to a simmer 10 minutes until the liquid is almost absorbed

Meanwhile, place a small saucepan over medium heat, add red wine and the dried
cranberries and allow them to soak up the wine and reconstitute, 2 to 3 minutes

Add the reconstituted cranberries with their liquid, toasted pine nuts, orange zest and
orange juice to the quinoa and stir to combine. Add the freshly picked tarragon leaves
and the chopped liver and toss to combine. Keep over the heat until all the liquid is
absorbed

For service
Drizzle watercress with extra virgin olive oil and toss to combine. For each serving,
slice the duck breast on the bias and place next to a mound of quinoa. Drizzle the plate
with extra virgin olive oil. Place some of the dressed watercress on the plate and
season with salt