|Club House Sea Salt, French Mediterranean||1 tbsp|
|Club House La Grille Fiery Habanero & Roasted Garlic||2 tbsp|
|Cream Style Corn|
|Corn, kernels removed||4 each|
|Olive oil||45 mL|
|Celery, peeled and diced||1 each|
|Onion, diced||1 each|
|Garlic, cloves and diced||2 each|
|Chicken stock||250 mL|
|Lime, juiced||1 each|
|Club House Sea Salt, French Mediterranean||1 tsp|
|Pink Peppercorn Sauce|
|Duck bones||1 lb|
|Sunflower oil||30 mL|
|Chicken stock||1 L|
|Veal stock||1 L|
|Carrot, peeled||1/2 each|
|Red wine||67 mL|
|Billy Bee Liquid White Honey||20 g|
|Red wine vinegar||30 g|
|Club House Peppercorns Pink||3 g|
|Onion, small||1 each|
|White wine vinegar||100 mL|
|Club House Sea Salt, French Mediterranean||5 g|
|Club House Peppercorns Pink||10 g|
|French beans||225 g|
|Duck fat||30 mL|
|Club House La Grille Fiery Habanero & Roasted Garlic||10 mL|
|Lime, juiced||1/2 each|
This recipe was created for Club House for Chefs by: Michael Roszell, Chef at The Pear Tree Restaurant in Vancouver.
For the Roast Duck: Remove both duck legs and reserve for another dish. Remove the back of bird where the legs were attached, leaving only the crown of the bird. Remove duck wings but leave the drumettes attached to breasts. Finally, remove wishbone, which will help make carving easier. Mix Club House Sea Salt, French Mediterranean, sugar and La Grille Fiery Roasted Habanero and Garlic Seasoning. Score breast of the bird without cutting flesh and use enough seasoning mix to season the bird on the outside and a little bit inside the cavity. Let that sit on the bird overnight before cooking. Preheat oven to 350 degrees F. In a large pan on medium low heat, place bird skin-side down and caramelize the skin. Place duck onto a roast tray with a rack and roast for 20-30 minutes at 130-135 degrees F or 55 degrees C. The duck breast should feel firm to touch. Any duck fat the collects in the pan from the roasting keep for your green beans. Rest for 20-30 minutes once cooked before carving.
For the Cream Style Corn: Take half the corn kernels and blend in a blender, strain and keep the corn juice in the fridge till later but discard the pulp. Keep the other half of the corn to cook with the vegetables. Sweat celery, garlic and onion in olive oil with salt in a large pot till tender. Add your reserved corn kernels and cook for 4-5 minutes. Add chicken stock and simmer for 30 minutes until stock is reduced to dry and vegetable is well-cooked. Add corn juice to thicken over heat. Season well with Club House Sea Salt, French Mediterranean and adjust with lime juice for balance. Stir chives in the last second.
Pink Peppercorn Sauce: Preheat oven to 400 degrees F with a roasting tray. Once hot, add oil and duck bones onto tray. Keep in the oven until it starts to just brown. Chop carrots, onion and celery into 2-inch pieces and place on the tray with your duck bones until it is well caramelized. Remove from oven, and strain roasting tray so excess fat is removed. Deglaze tray with the red wine and scrape the bottom of pan of any caramelized bits from the duck and vegetables. Place that and the roasted bones/vegetable into a new pot with veal and chicken stock. Bring to a low simmer, while skimming the surface of fat and impurities/foam. Simmer for one hour. In another pot, caramelize honey, then add vinegar and Club House Pink Peppercorns. Reduce back down to a caramel. Strain stock into the pot with the honey and vinegar caramelized reduction. Reduce sauce until it has nice consistency.
For the Pickled Onion: Remove skin of the onion and cut into 5 cm rings. Separate rings and set aside. Combine vinegar, water, Club House Sea Salt, French Mediterranean and sugar in a pot. Rub Club House Pink Peppercorns through a sieve or strainer so you remove the pink husk from the peppercorn. Take the remaining kernel and place in the liquid and reserve the pink powder. Bring liquid to a simmer with the onion until just cooked but not soft. Remove from heat, and cool down in the liquid. To serve, remove onion rings from the pickling liquid and dip ring into the pink peppercorn powder for presentation. Keep at room temperature.
For the French Beans: Blanch French beans in a large pot of boiling, salted water for 2-3 minutes and shock in an ice bath once done. Drain onto a towel. Slice shallots and cook in the duck fat in medium pan over medium high heat. Season with La Grille Fiery Habanero and roasted Garlic Seasoning and cook for 5 minutes. Add water, butter and lime and boil for 30 seconds to create butter sauce and then add French beans and add more seasoning if required.
For Serving: Remove duck breast off the bird as two individual breasts and give a final roast in a pan on medium heat to caramelize the skin. Season flesh side with more La Grille Fiery Habanero and Roasted Garlic Seasoning. Place cream style corn onto a serving platter. Slice duck and arrange over the corn with a few herb garnishes if accessible. Place French beans in a separate serving vessel with the pickled onions overtop and the pink peppercorn sauce in a sauce boat or small pot.