Duck & Cherry with Duck Tamarind Sauce and Burnt Baby Onions

Ingredients

• 1 whole duck
• 1.2 kg duck bones (For the duck tamarind sauce)
• 80 g 8-year-old balsamic vinegar (Belazu brand)
• 500 g white wine (Boiled off)
• 1500 g brown chicken stock (Hot; for the duck tamarind sauce)
• 1 vanilla pod
• 50 g tamarind paste
• 150 g Muscat grapes
• 1 lime (Zest and juice)
• 2 tbsp arrowroot powder
• 800 g cherry purée (The author obtained theirs from Amazon)
• 500 g red wine (For the cherry base)
• 250 g port (For the cherry base)
• 80 g red wine vinegar
• 1 star anise
• 1 cinnamon stick
• 600 g cherry base (For the cherry gel)
• 10 g agar agar (For the cherry gel)
• 4 cherries (Stones removed; use a small parisienne scoop or cherry pitter, or halve and remove the stones)
• 200 g cherry base (For poaching the cherries)
• 6 baby shallots (For 12 halves)
• 1 tbsp unsalted butter (For the baby shallots)
• 250 g chicken stock (For the baby shallots)
• 3 per plate cornflowers (For garnish)
• 3 per plate oxalis (For garnish)

Steps

1. 1

   Prepare the lime by removing its zest and extracting its juice for the duck tamarind sauce.

2. 2

   Prepare the cherries for poaching by removing their stones with a small parisienne scoop or cherry pitter; alternatively, halve them and remove the stones.

3. 3

   Prepare the baby shallots as 12 halves.

4. 4

   For the duck tamarind sauce, boil off the white wine as specified in the ingredient list. The source does not provide the remaining sauce-making method.

5. 5

   Prepare the cherry base using the listed cherry purée, red wine, port, red wine vinegar, star anise, and cinnamon stick. The source does not specify the cooking time, temperature, or reduction method.

6. 6

   Prepare the cherry gel from 600 g cherry base and agar agar. The source does not specify the heating, setting, or blending method.

7. 7

   Prepare the poached cherries using the prepared cherries and 200 g cherry base, then warm them through for plating. The source does not specify the poaching temperature or duration.

8. 8

   Prepare the baby shallots with the butter and chicken stock. The source identifies them as burnt baby shallots but does not provide the cooking method or timing.

9. 9

   Plate the duck breast with the cherry gel, 12 baby shallot halves, four warmed poached cherries, three cornflowers per plate, and three oxalis per plate. Pour over the duck tamarind sauce and use a plating ring as indicated.

Notes

The post supplies ingredients and garnish quantities but does not provide a complete method, temperatures, cooking times, duck preparation, sauce reduction instructions, cherry-gel setting instructions, or plating sequence beyond the listed garnishes. A plating ring is listed as equipment rather than an edible ingredient.

Nutrition per serving

• main
• fine dining
• duck
• cherry
• sauce
• fruit-forward
• plated dish