Ingredients
FOR THE DUCK BREAST- 3 duck breasts (about 380 g each)
- 5 tablespoons pomegranate molasses (available in Asian markets)
- 2 teaspoons lebkuchen spice
- Freshly ground black pepper and coriander seed
- Salt
- 1 small orange marrow (about 700 g)
- 5 tablespoons olive oil
- 1 tablespoon honey
- 1 heaping teaspoon cumin
- 2 teaspoons sesame seeds
- ¼ teaspoon sumac (available in Asian markets)
- ½ teaspoon fresh thyme leaves
- Grated peel from 1 organic lemon
- About ½ teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 finely chopped shallot
- 150 ml vegetable stock
- 125 g cooked, vacuumpacked chestnuts
- 1–2 tablespoons pomegranate molasses
- 1 small jar saffron threads (0.1 g)
- 1 tablespoon butter
- 125 g seedless green grapes
- Salt and freshly ground black pepper
- 1 6-muffin tin
- 1 tablespoon barberries, a few chili flakes, sesame seeds and thyme leaves for garnish
Recipe serves: 4
Method
Preheat the oven to 180 °C CircoTherm® convection. Using a knife, score the duck breasts crosswise on the fatty sides. Stir thelebkuchen spice into the molasses. Place an oven rack on a bakingsheet and arrange the duck breasts on top with the fatty sides up. Brush Molasses onto the fatty sides, season with pepper and coriander and refrigerate.
Grease the wells of a 6-muffin tin with 1 tablespoon olive oil. Cutthe marrow into quarters, remove the seeds and peel. Slice theflesh (there should be about 400 g) finely using a vegetable slicer.
In a bowl, mix together the marrow slices and the remaining ingredients. Season with black pepper. Fill the muffin tin with this mixture. Place the marrow towers on a rack on shelf level 1. Place the baking sheet with duck breasts on shelf level 3.
Cook together for 20 minutes at high steam intensity. In the meantime, briefly braise the finely chopped shallot in a saucepan with olive oil. Add the vegetable stock and simmer for 5 minutes.
Add the Chestnuts, pomegranate molasses, saffron and butter. Cut the grapes in half and add. Briefly bring the sauce to a boil. Season to taste with salt and a little pepper.
Shut off the added steam and set the large grill to 250°C. Broil the duck breasts for about 4 minutes until the skin becomes crisp. Season the duck breasts with salt, let stand briefly and then slice.
Reverse the marrow towers out of the tin, arrange on pre-warmed plates and garnish with barberries, sesame seeds and chili flakes. Serve the sliced duck breast with the sauce.
