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La Belle Farms Duck Breast with Anson Mills Cracked Green Farro, Swiss Chard, Baby Turnip, Ginger Gel, Pickled Swiss Chard Stems & Huckleberry Puree

Chef Jason Knibb
NINE-TEN Restaurant

[Serves 6]


[La Belle Farms Duck Breasts]

6 duck breasts (6-7 oz ea.)

1 Tbsp thyme

1 each fresh bay leaf

1 tsp cracked black pepper

2 Tbsp olive oil


Clean and score each duck breast. Marinate duck with thyme, chopped bay leaf, black pepper and olive oil. Best to marinate overnight (or at least for 30 minutes).



[Green Cracked Farro]

2 cups cracked green farro

1 cup fine diced yellow onion

1 oz olive oil

1 Tbsp unsalted butter

6-8 cups chicken stock


In a sauce pot on low heat, add 1 ounce of olive oil and 1 tablespoon butter. Add onion and a pinch of salt. Sweat the onions until tender for about 5 minutes. Add farro and sauté for 1 minute. Add half of the chicken stock and bring to a boil. Reduce heat to a simmer and let cook until farro is tender. You may need to add more stock to farro. Once tender, remove from heat, season and


18 each baby Tokyo turnips

1 Tbsp olive oil

1 Tbsp unsalted butter

2 cups chicken stock


Peel baby turnips, keeping a one-half inch of the stem attached. In a sauté pan on medium high heat, add oil and butter. Add turnips and sauté for 1 minute. Add chicken stock. Reduce heat to low and braise turnips until tender. Remove from heat and season with salt and cool. Reserve for later.



[Pickled Swiss Chard Stems]

4 cups diced Swiss chard stems

1 whole star anise

1 whole garlic clove

1 whole shallot

2 Tbsp cocoa nibs

4 cups white wine vinegar

1/2 cup sugar

1/2 cup water



In a sauce pot add star anise, garlic, shallot, cocoa nibs, vinegar, sugar and water. Bring to a boil and simmer for one minute. Pour liquid over Swiss chard stems and cool at room temperature. Once cool, reserve for later use.



[Huckleberry Purée]

4 cups fresh huckleberries

1 cup red wine vinegar

1 cup port wine

3 Tbsp sugar

1/4 tsp xanthan gum


Add all ingredients into a small sauce pot and bring to a boil. Reduce heat and simmer until liquid is reduced by three quarters. Place mixture into a blender, add 1/4 teaspoon xanthan and puree until smooth. Strain through a fine mesh strainer and cool in an ice bath. Reserve for later.



[Ginger Gel]

760 grams whole milk

88 grams ginger, chopped

12 grams sugar

3.2 grams salt, fine sea salt

12 grams agar



Combine the milk, sugar and, salt into a small sauce pot. Hydrate the agar into the mixture and bring to a boil, stirring often. At the same time, add the ginger to a sauté pan and cover with water and bring to a boil. Remove the milk mixture from the heat and add to a blender. Strain the ginger and add to the blender and purée on high until smooth. Strain mixture into a bowl and place in an ice bath. Cool mixture to 42 degrees or overnight. The mixture should be a firm gel. Break the gel into pieces and place into a blender and puree until smooth. Strain through a fine mesh strainer and place mixture into a vacuum machine to remove excess air. Place into a squeeze bottle and reserve for later.



In a hot sauté pan, add duck breast, skin side down and reduce heat to low. Cook breasts for 3-5 minutes on skin side, basting often. Cook breasts until medium rare or to preferred doneness. Remove from pan and let rest.

In a sauté pan add one ounce of olive oil and heat. Add 1/2 cup faro and 1/2 cup julienne Swiss chard and sauté for one minute. Season with salt and pepper to taste.

In a small sauté pan add 3 baby turnips and glaze with braising liquid.

On a coupe plate, place a dollop of huckleberry puree at 10 o’clock. Smear the purée across and back. Make four random dots of ginger gel on the plate, creating a circle. Then spoon pickled Swiss chard stems around in small piles next to the ginger. Spoon the faro into the center of the plate in a pile. Slice the duck into five slices and place on top of faro. Drizzle a small amount of duck sauce around the dots and piles of ginger. Garnish with micro Swiss chard and serve.

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