This is a rendition from Bobby Flay’s recipe… since he’s absolutely wrong on all of the cooking times, prep times and is vague on the process. Maybe if we all had a huge commercial kitchen and Sous Chefs 🙂
Cook Time Total: 45 min
The order I suggest cooking this recipe is as follows:
- First make up mashed potatoes and cool, I washed the potatoes under very cold water and mashed up in a glass baking dish, spread them out, and stuck them in the freezer for about 15 min.
- Then follow potato cake recipe. You can cook these cake while you pear sauce is reducing. I set my cakes aside to reheat them when finishing the duck off in the oven.
- Then I strain and transfer my pear sauce into the sauce pan and let reduce for the second time. While that’s reducing I start cooking the pear relish until brown and the duck breast (fat side down).
- Remove relish from heat and add the bourbon sugar blend. *If you don’t have bourbon you can use vanilla extract and water, 1tsp per 1/2 cup of water. Set that mixture aside on the stove so it stays warm from the oven being on.
- Now I move on to finishing the sauce and duck. Stir the butter into sauce and remove from heat after whisked so it will finish thickening.
- Transfer duck to oven along with cakes and cook until done (5 min). Don’t over cook duck, it should be medium rare.
- 2 cups cold mashed potatoes
- 1/4 cup panko bread crumbs, plus extra for coating
- 1/2 cup crumbled blue cheese
- Sea Salt and FRESHLY ground pepper
- Panko crumbs, for dusting
- 1/4 cup olive oil
Combine the potatoes, bread crumbs and blue cheese in a medium bowl. Season with salt and pepper to taste. Form the mixture into eight 2-inch cakes. Chill in the refrigerator for 30 minutes. Dredge the cakes lightly in more panko crumbs. Heat the oil in a large saute pan over high heat. Cook the cakes until golden brown on both sides. Set aside in a glass baking dish.
Red Chile Pear Sauce:
- 2 tablespoons olive oil
- 1 large red onion, finely chopped
- 1 cup dry red wine
- 8 cups homemade chicken stock (or 2 32oz boxes)
- 2 whole New Mexican Red chiles (like the kind that come hanging as decoration).
- 1 cinnamon stick
- 2 star anise
- 3 pears, peeled, seeded and halved
- 2 tablespoons cold unsalted butter
Asian Pear Relish:
- 3 Asian pears, peeled, seeded and diced
- 1/2 cup bourbon
- 2 tablespoons light brown sugar
For the Red Chile Pear Sauce: Heat oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the wine and cook until reduced. Add the stock, chiles, cinnamon, anise, and pears, and cook until reduced by 1/2 (this will take a while). Strain the sauce into a clean saucepan and cook to a sauce consistency, and can coat the back of a spoon thickly (this takes a bit as well). Remove from the heat and whisk in the butter and season with salt and pepper, to taste (it will thicken now if it’s not already). Sauce can be gently re-heated, but cannot boil, or the sauce will break. For the Asian Pear Relish: Heat a medium saucepan over medium-high heat. Add the pears and cook until lightly golden brown. Remove the pan from the heat, add the bourbon and sugar and cook until the pears are lightly glazed.
Preheat oven to 400 degrees F.
Heat a large saute pan over medium-high heat. Season the duck with salt and pepper on both sides and cook, skin-side down, until golden brown (10 min or so), turn the breast over and continue cooking for about 3 min. The transfer to a glass baking dish and place in the oven to medium-rare doneness, about 5-7 minutes.
Place 2 Potato-Blue Cheese Cakes on each plate. Place one duck breast on top of the potato cakes, and drizzle the Red Chile Pear Sauce around the plate and on the ends of the duck breasts. Place a few teaspoons of the Asian Pear Relish on top of each of the duck breasts.