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Le Cordon Bleu News, 10/28/2014
Star anise and ginger duck breast, deep-fried duck parcels, black rice with nut-brown butter, bok choy sautéed with sesame seeds
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About this recipe

In this recipe, Le Cordon Bleu Paris Chefs introduce us to a fusion of Asian and French flavors with duck breast and deep-fried duck parcels reminding us of South West France and Bok Choy, a Chinese specialty.

Recipe - Star anise and ginger duck breast, deep-fried duck parcels, black rice with nut-brown butter, bok choy sautéed with sesame seeds

Serves: 4

In this recipe:

  • duck
  • ginger
  • star anise
  • bok choy
  • cilantro





Braised duck filling
4 duck legs
1 carrot
1 large onion
2 celery stalks
1 lemon grass stalk
2 thyme sprigs
4 bay leaves
300 ml white wine
1 liter brown duck or veal stock
1 bunch cilantro (coriander), chopped
3 small chillies, finely chopped
Dough for the duck parcels
400 g flour
½ tsp salt
125 ml water
100 ml olive oil
1 egg
Black rice with nut-brown butter
180 g black rice
50 g butter
salt, pepper
Star anise and ginger duck breast
2 "magret" duck breasts
Star anise and ginger sauce
60 g sugar
100 ml red wine vinegar
150 ml Port wine
500 ml brown duck or veal stock
2 star anise
60 g ginger, cut into pieces
30 g candied ginger, cut into julienne
Sautéed bok choy with sesame seeds
2 bok choy
1 garlic clove
5 g ground ginger
20 g butter
1 lemon grass stalk, finely chopped
juice of ½ lemon
15 g sesame seeds
1 scallion, finely chopped
sesame seeds

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  1. Braised duck filling: Sear the duck legs in butter on both sides, add the aromatic garnish, lemon grass, thyme, and bay leaf. Sweat; and deglaze with white wine. Moisten with brown stock. Bring to a boil and cook in a 190°C oven for 2 hours. Decant the duck legs, strain the braising liquid through a china cap sieve and reduce to a glaze. Remove the meat from the legs, chop; add the cilantro and chili. Check the seasoning and add the reduced cooking liquid.
  2. Dough for the duck parcels: Mix the flour, salt, water, olive oil and egg to a smooth dough, leave to rest for 20 minutes. Roll out the dough thinly using a pasta machine. Cut the strip of dough into squares and fill with the braised duck filling. Fold the edges over and seal together to shape small pouch-shaped parcels. Refrigerate.
  3. Black rice with nut-brown butter: Cook the black rice in salted boiling water. Drain. Just before serving reheat with nut-brown butter and verify the seasoning.
  4. Prepare "magret" duck breasts. Season and cook the duck breasts until rosé (pink) and set aside.
  5. Star anise and ginger sauce: Cook the sugar and vinegar to a golden caramel. Deglaze with the Port wine and reduce by half. Moisten with the brown stock, simmer. Add the ginger pieces and the star anise; simmer to desired consistency and verify the seasoning. Strain through a china cap sieve and add the candied ginger julienne.
  6. Deep-fried duck parcels: Just before serving fry the duck parcels in oil heated to 180°C to190°C until golden brown.
  7. Sautéed bok choy with sesame seeds: Blanch the bok choy, slice in half lengthwise. Cook the garlic and ginger in butter, add the bok choy halves. Add the lemon grass, lemon juice and sesame seeds.
  8. To serve: Arrange a bed of black rice across the center of a plate. Top with two deep-fried duck parcels interspersed with pieces of duck breast. Sprinkle duck breasts with finely sliced scallion. Complete the plate with bok choy halves, dots of sauce and a little ginger julienne. Decorate with sesame seeds.

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  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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