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Italian

Duck with Grilled Mushrooms, Curry Oil and Coconut

by Gambero Rosso · 452K subscribers on YouTube

A duck breast is scored, slow-cooked to crispy perfection, then seared. It is served with a dice of fresh coconut and carrot, grilled mushrooms dressed in curry oil, a light coconut foam, and a rich duck jus, finished with more curry oil.

Difficulty
medium

Ingredients

15 items

Method

  1. Score the duck breast skin in a crosshatch pattern.
  2. Place the duck breast skin-side down in a cold pan and cook over low heat to render the fat and crisp the skin.
  3. Once the skin is golden and crispy, increase the heat and sear the flesh side.
  4. Remove the duck and let it rest.
  5. Prepare the duck stock: roast duck bones with celery, carrot, onion, and spices, then simmer to reduce.
  6. Prepare the coconut and carrot dice: peel and dice fresh coconut and carrots. Season with a drizzle of olive oil and a pinch of salt.
  7. For the curry oil: blend olive oil with yellow curry paste and turmeric.
  8. Dress the mushrooms with some curry oil and a pinch of salt.
  9. Grill the mushrooms in the duck fat released from the skin until cooked.
  10. For the coconut foam: combine coconut milk, mirin, and rice vinegar (400g, 7g, 3g). Whip or foam using an immersion blender.
  11. To plate: place the carrot-coconut dice in the center of the plate. Cover with coconut foam. Arrange the grilled mushrooms on top. Slice the duck breast and place alongside. Drizzle with duck stock and finish with extra curry oil.
Gambero Rosso

Gambero Rosso

Professional chefReviewer452K subscribers on YouTube155.8M total channel views

Il canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.

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