Recipe by the chef Logan Kendall: Pickled Rhubarb Duck, Pickled Rhubarb, Whey Fermented Squash, Radish, Pecorino Romano P.D.O.
 
Recipe by the chef Logan Kendall: Pickled Rhubarb Duck, Pickled Rhubarb, Whey Fermented Squash, Radish, Pecorino Romano P.D.O.
 
INGREDIENTS

2 c Rhubarb, slice horizontally about ½ inch thick

2 c rice wine vinegar

1 c sugar

½ c apple cider

Sachet

1 tsp coriander

6 cloves

1 tsp szechuan peppercorn

 

For the pickled Rhubarb “Espuma” :

1 ½ c pickled rhubarb

3 tbsp. pickled rhubarb pickling liquid

3 tbsp. apple juice

½ tsp xanthan gum

 

For the whey Fermented Squash:

1 squash, peeled and sliced ¼ inch thick

4 c buttermilk

2 bay leaves

1 tbsp. kosher salt

Sachet

1 tsp coriander

1 tsp peppercorn

 

For the duck:

1 duck breast

3 tbsp. cooking oil

3 tbsp. butter

Salt & Pepper

 
DIRECTIONS

Combine all spices into cheesecloth and tie to form a sachet. Combine all ingredients in a large pot and bring to a boil allowing all the sugars to dissolve. Mount rhubarb into your pickling liquid and allow to cook for a few minutes. Cut off heat and allow to cool in a refrigerated space.

For the pickled Rhubarb “Espuma”:

Combine pickled rhubarb and two liquids to a Vitamix. Puree until you’ve reached the smoothest texture you can achieve. Tie together with xanthan gum. Store in a cool place.

For the whey Fermented Squash:

Combine buttermilk and bay leaves to a medium sized sauce pot on medium heat. Combine all spices into cheesecloth and tie to form a sachet. Pour in your buttermilk and cook until curds have separated from the whey and the whey has become as clear as possible. Pour the content through a shinwa into another pot. Bring the whey to a boil and mount in your squash. Cook for about one minute and allow to cool in a refrigerated space. Once cooled a bit, transfer the mixture into a container and cover in cheesecloth, then wrap tightly. Allow to sit at room temperature for about two days.

For the duck:

I cook my duck very simply, heavy on salt and pepper. Get a sauté pan roaring hot and throw in some cooking oil. Place duck skin side down, keeping a press on it to ensure it doesn’t rise up and cook unevenly as the skin cooks. Once seared well and crisp, flip the duck over allowing it to sear most of the way before mounting your butter in and basting the duck continuously as the butter starts to brown. Then set aside and allow it to rest, one to two minutes. Slice about a ½ inch thick.

To Assemble Ingredients:
Duck Breast
Pickled Rhubarb
Whey Fermented Squash
Radish, sliced on a mandolin as thin as possible
Sorrel
Pecorino Romano
Anchovy Oil

Plating Method:
Place a few teaspoons of pickled rhubarb on the plate in offset positions. Place a slice of duck over each of those rhubarb placements. Then continue to place garnishes in sets of threes until each portion of duck has received a small bite of each garnish. Garnish at the end with about a tbsp. of anchovy oil around the plate.

Did you know? The Pecorino Romano P.D.O. is naturally “lactose free” * (*The absence of lactose is a natural consequence of Pecorino Romano cheesemaking process. It contains galactose in quantities below 2,7 mg/kg),, and can be safely consumed by people affected by = galactosemia (being galactose-free) or lactose intolerance (being lactose-free). This distinctive trait is rendered possible by the combined action of cheese maturation and enzymes naturally found in milk and through the use of processing aids such as “scotta innesto” (starter culture with a high microbial biodiversity) and lamb-rennet paste.

 

Recipe by: Logan Kendall