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1
Season the duck breasts and place skin side down in a medium heated, thick saute pan.
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2
Slowly render the duck fat away (12 to 15 minutes).
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3
When the skin browns, let breast rest, meat side down.
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4
Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total.
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5
Let rest again before slicing.
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6
For the sauce, caramelize the shallots in a saucepan with a little canola oil.
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7
Season.
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8
Deglaze with cognac and reduce by 75 percent.
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9
Add the chicken stock and reduce by 50 percent.
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10
Pour into a blender and monter au foie gras.
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11
In other words, as liquid is blending, add foie gras pieces to blender.
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12
Check for seasoning and keep warm for plating.
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13
Mix mustard with lemon juice.
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14
Whisk in oil and check for seasoning.
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15
Toss with cabbage and scallions.
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16
This slaw may be done 20 minutes before plating.
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17
In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved.
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18
Pour the syrup into a blender while hot.
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19
While blending at high speed, drizzle in canola oil.
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20
Check for seasoning.
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21
Caramelize red onions in a saute pan coated with a little canola oil.
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22
Set aside.
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23
In a non-stick pan, coat well with canola oil and saute potatoes until golden brown.
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24
Season with salt and pepper.
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25
Toss hot potatoes with the onions and vinegar emulsion.
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26
Check for seasoning.
