Cooking

Plate This: Duck Breast with Potato Purée & Blueberry Gastrique

Plate This is a Tablecrafter series on cooking seemingly complex restaurant food that regular folks can actually do at home with available tools.


Considering all the heartwarming duck stories we were told while growing up, this bird still spooks grownups—both diners and home cooks alike.

Duck has a characteristically funkier, gamier flavor than chicken or turkey that can intimidate. Paired with its glowing red meat, it looks ready to challenge your self-worth in the kitchen.

Today's cooking project involves a simple trio: a protein (pan-fried duck), a starch (potato purée), and a sauce (blueberries & juices.) The duck acts as the main, filling, and savory element, the potato purée gives a smooth texture with a gentle flavor, and the gastrique adds a sour-sweet touch for the duck's bold flavors. We'll finish it off with a couple of garnishes for a stunning plate.

If you haven't done this before, you might have just a little bit of difficulty with the plating process, but you'll learn it with practice.

Gastrique: a classic French sauce made from reduced caramelized sugar and vinegar, occasionally with fruit.
Purée: a smooth, thick, paste from ground, mashed, or blended food.
Blueberries, smeared
Cooking oil
Zucchini, sliced thinly
Pan-fried duck breast, scored skin
Pan-fried duck breast, sliced, with salt
Orange, segmented

Duck Breast with Potato Purée & Blueberry Gastrique

Yield: 2 servings
Time: 120 minutes


Ingredients:

DUCK

  • Duck breast, skin scored
  • Salt and pepper, to taste

POTATO PUREE

  • 1 cup potatoes, peeled and cubed
  • ¼ cup cream
  • ⅓ cup butter

BLUEBERRY GASTRIQUE

  • 1 cup blueberries, rinsed
  • ½ cup red wine vinegar
  • ½ cup granulated sugar
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp pink peppercorns, freshly ground

ORANGE ZEST BREADCRUMBS

  • 1 orange, zested
  • 1 cup fresh breadcrumbs, coarse
  • ¼ cup butter
  • Salt and pepper, to taste

ZUCCHINI GARNISH

  • 1 piece zucchini, sliced lengthwise
  • Salt & pepper, to taste

Procedure: Duck Breast

  1. Put the scored duck skin-side down onto a cold pan and allow the fat to render over low heat. Continue to cook for about 6 minutes, or until the skin is evenly browned.
  2. Flip the duck and cook the other side for another 3 minutes.
  3. Allow the duck to rest covered for at least 10 minutes before slicing.
  4. Slice the duck lengthwise and season with salt and pepper. Reserve for plating.

Procedure: Potato Purée

  1. Boil the potatoes in salted water until they are completely tender, about 15–20 minutes. Strain. 
  2. In a blender, add all the ingredients. Blend the mixture until it is completely smooth and free of any lumps. Adjust for seasoning and store in the refrigerator.

Procedure: Blueberry Gastrique

  1. Combine all ingredients into a saucepan.
  2. Over low-medium heat, simmer the mixture until the desired consistency is reached. It will take around 30 minutes to reduce the sauce to about half.
  3. Take note that the sauce thickens as it cools.

Procedure: Orange Zest Breadcrumbs

  1. Roughly tear up the bread into a food processor. Pulse it only a few times to maintain a coarse texture. 
  2. Over low heat, melt the butter in a wide pan. 
  3. Add the breadcrumbs and stir to coat them evenly. Cook the mixture slowly until all the moisture has evaporated and the crumbs are golden, about 10 minutes.
  4. Blot on a paper towel. Season immediately with the orange zest, salt, and pepper. Store in an airtight container.

Procedure: Zucchini

  1. Prepare a large pot of boiling water. 
  2. Thinly slice the zucchini lengthwise with either a knife or mandolin.
  3. Blanch the zucchini in the boiling water for 30 seconds. Strain.
  4. Season with salt and pepper, reserve for plating.

Procedure: Assembling the Plate

At this point, you should have completed all the procedures for the components listed above: the duck breast, potato, breadcrumbs, gastrique, orange, and zucchini.

COMPLETED COMPONENT PORTIONS

  • Duck breast, pan-fried
  • ¾ cup potato purée
  • ⅓ cup blueberry gastrique
  • 1 whole orange, segmented
  • ⅓ cup orange zest breadcrumbs

ASSEMBLING EVERYTHING TOGETHER

  1. Smear the potato purée on the plate. 
  2. Put down the seasoned pieces of duck breast.
  3. Drizzle over the blueberry gastrique.
  4. Add the breadcrumbs in small mounds.
  5. Add the orange segments. 
  6. Make the final adjustments suited to your taste.
 

If you've successfully created this dish, send us a photo to hello@tablecrafter.com or tag us on Instagram. We'd love to see your work!

News

Our First Live Photography and Prop Styling Workshop

Price:           Php 16,000
Early Bird:  Php 14,500
Slots:           Only 16 slots

When:         July 22–23, 2017
                     8:00AM–5:30PM

Where:       Unit 108–110 G/F Ferros Bel-Air                      Tower, corner of Durban, Felipe,                      and Polaris streets Brgy.                      Poblacion, Makati City, 1210


Early bird pricing is only applicable for applicants who confirm on or before June 19, 2017. Sign up now!
 

Join the Photokitchen team in a two-day intensive class on the Fundamentals of Food Photography, Prop Styling, and Basic Post-Processing.

Explore different ways of working with natural light and create professional looking food shots using affordable equipment. Design sets for food subjects using Photokitchen’s extensive prop library and learn how to post-process your food images for both personal and commercial outputs.

We’re only opening 16 slots for this class to give each student a very personal hands-on experience. Students will be immersed in different practical exercises where they’ll be able to shoot and prop style dishes in their respective work stations.

 
 

 


Course Overview:

  • A clear understanding of natural light in food photography, and how to make the most out of it. How to use front, side, and back light.
  • Take noise-free food shots in low-light conditions.
  • Basic equipment, camera settings, lenses, and affordable tools to boost the quality of your food shots.
  • The different styles of composition and framing for food.
  • How angle & perspective is affected by the nature of the dish.
  • Starting your own prop library: What props to buy first.
  • Hands-on exercises. The class will be given editorial briefs to photograph and style sets of dishes on their own, with the guidance of the Photokitchen team.
  • Tips on dealing with clients and working with food brands in the form of actual real-life case studies.
  • Finding your workflow: Planning, styling, shooting, and post-processing using Adobe Lightroom.
 

 


 

What You'll Get:

  1. Knowledge and practical training to shoot food at a professional level.

  2. Live demos, exercises, and real-life commercial and editorial briefs to hone your technical skills.
  3. A food photography portfolio to start a career in the craft.
  4. Live critique of photos taken during the class itself.
  5. A certificate of completion.
  6. Access to all online classes here in Tablecrafter worth $265.
  7. Meals and snacks for the entire duration of the class.
  8. Access to exclusive food photography Lightroom presets made by the Photokitchen team.
 

 

What You'll Need:

  1. Full knowledge of basic photography principles. You can complete Tablecrafter's free Digital Photography Essentials online class here.
  2. A DSLR or mirrorless camera with manual and live view functions.
  3. A tripod during class.
  4. A laptop with Adobe Lightroom.
 

 
 

You may sign up here. Hurry! We only have 16 slots open.