Kasu Glazed Duck Breast & Contadi Castaldi Brut

P17 came to the studio to share their recipe for Kasu Glazed Duck Breast with Pear Puree, Braised Bok Choy and Potato Mille Feuille.  And Carolyn Joy of Joy Wine & Spirits selected the perfect complement for this meal: Contadi Castaldi Brut.

Contadi Castaldi Brut is a delicious example of what small growers have to offer. Contadii Brut is 80% Chardonnay, 10% Pinot Nero and 10% Pinot Bianco – all organically farmed and with only a limited production of 5,000 6-packs produced. The resulting wine is exuberant, voluptuous, and full of personality at half the price of Champagne.

Kasu Duck | yield: 4 duck breasts

Prep time 10 minutes (24 hours marinating); Cook time: 20 minutes

Ingredients:

• 4 duck breasts (score the fat)
• 2 oz soy sauce
• 2 oz honey
• 4 oz red miso
• 4 oz kasu

*If you are unable to find kasu (check in Asian food stores), you can substitute sake. If you sub sake for kasu, decrease the red miso to 3 oz.

Directions:

Mix all ingredients except the duck breasts. Once you have a nice paste, rub the duck breasts. Allow to marinate for 24 hours.

At service: Sear duck breasts on the fat side over medium heat for about 2 minutes. Be careful not to burn the fat, as its marinade is sugar based. Flip the duck breasts, and roast in a 350 degree oven for 8 minutes (medium rare) 10-12 minutes (medium).  Allow the duck breasts to rest for about 5 minutes before slicing.

Pear Puree | yield: 8 oz

Prep time: 10 minutes; Cook time: 40 minutes

Ingredients:

• 2 pears (peeled and quartered, cores removed)
• 1 bag jasmine (or your favorite) tea
• 2 oz red wine vinegar
• 3 oz sugar
• 2 tsp salt
• 1 quart water

Directions:

Place all ingredients in a small sauce pot. Bring to a boil, then reduce heat to a slow simmer.  Poach pears for about 30 minutes or until soft. Once soft, discard poaching liquid.  Place hot pears in a blender with 4 oz cream.  Puree until smooth. Adjust seasoning with salt and sugar. 

Potato Mille Feuille | yield: 1, 9” pie pan

Prep time: 30 minutes; Cook time: 4 hours

• 4 russet potatoes (peeled)
• ½ cup butter (melted)
• 1.5 tbs salt
• 1 tbs white pepper
• 1 piece parchment paper

Directions:

Preheat oven to 250 degrees. Pour melted butter into a large bowl and reserve. Slice potatoes on a mandolin or slicer so that you can see through them – as thin as you can get the potatoes while still getting a full slice. As you slice the potatoes, place them into your melted butter to prevent them from oxidizing. Season with salt and white pepper.

Line a pie pan (a 9 inch glass pie dish works great) with parchment paper.  Evenly place the potatoes in the pie pan.  The nicer you place the potatoes, the nicer your finished product will be. The pan should be full when you’re done.  Once you’re finished, wrap the potato dish in tin foil.  Bake at 250 for about 2 hours. Use the toothpick test, the potatoes should be very soft. Cut a cardboard circle the size of your pie dish, just small enough that it fits perfectly inside the pan.  Wrap the cardboard in foil or plastic wrap. Place cardboard piece on your potatoes, placing three or four cans of your pantry’s finest to weight down the potatoes.  Place weighted potatoes in your refrigerator for 2 hours.

Once cooled remove cardboard and cans, flip your potatoes onto a cutting board, make sure your potatoes are cold, and pressed well, or you will make a mess here. It may take a few minutes for the potatoes to fall onto the cutting board, if you have a lighter or blowtorch, gently heating the bottom and sides of the pie pan will help to release the potatoes.  Cut nice slices of your potato Mille Feuille. 

To finish, pan fry the potato slices in about an inch of oil, making sure to turn evenly for nice golden brown color all around. If you have a deep fryer, you can fry at 325 for about 2- 3 minutes.

Garlic Braised Bok Choy | yield: 4 bok choy

Prep time 5 minutes; Cook time 10 minutes

Ingredients:

• 2 cloves garlic
• 4 baby bok choy
• 2 quarts water
• 4 tbs salt
• 2 tbs butter

Directions:

Place water and salt in a small pot and bring to a boil. Mince garlic and reserve. Cut bok choy in half. Once water boils, blanch bok choy until tender (about 1.5 minutes). Discard salted water. In a medium sautee pan, over low-medium heat place 2 tbs butter and minced garlic. Saute garlic until fragrant. Add bok choy. Add salt if needed. Gently baste bok choy with garlic butter.