Duck Legs, Duck Breast and Duck Foie Gras with Savoy Cabbage

(Serves 10)

Duck Breast
2 whole muscovy ducks
4 oz achiote (seed of annato tree with musky flavor and rusty red color)
1/2 cup of honey
1/2 cup of soy sauce
1/2 cup of molasses
1 cup of orange juice reduced to syrup

Separate breast and legs from the carcasse. Reserve legs and carcasse (see below). Make some incisions on the skin of the breast.
Blend remaining ingredients for the marinade and pour it over the breast, let marinate for 12 hours.
Removed duck breast from marinade and pan sear it on both sides , finish to cook it in oven at 350° for about 8 minutes. Let rest it for 10 minutes. Remove bones and skin from duck legs, and keep it hot.

Duck legs
Duck legs from 2 whole ducks
2 oz of kosher salt
4 star anise
1 cup of orange juice
2 sticks cinnamon
2 bay leaves
1 teaspoon of thyme
1 quart of duck fat

Sprinkle legs with kosher salt. Mix them with all other ingredients and let them marinate for about 24 hours
Strain legs from marinade, place them in a sauce pan and cover with duck fat , cook very slowly for about 2 1/2 hours.

Duck stock:
1 onion, finely diced
1 stalk of celery, finely diced
1 carrot, finely diced
2 tbl tomato paste
1 cup of white wine
3 sprigs thyme
1/2 cup of oil

Roast the carcasse in the oven until light brown. In a sauce pot saute the vegetables the oil , then add the carcasse, tomato paste, thyme sprigs and the wine, reduce it by half , add about 1 quart of water, let simmer for 3 hours.
Strain it, reserve in a bowl.

Savoy cabbage
1 butternut squash, peeled and cubed
6 oz butter, divided
Salt and pepper, to taste
2 tablespoons of heavy cream
1 savoy cabbage

Toss butternut squash with 4 ounces melted butter. Roast it in oven at 375° until tender , mash it through a ricer, season it with salt and pepper, add cream, set aside.
Cut green cabbage in fine julienne, and blanch it in boiling water until tender. Strain it, ice it and squeeze all water from it. Put it in a sauce pan with 2 ounces butter and let simmer for about 5 minutes over low heat, season it and set aside.

Sauce for duck breast
1/2 of duck stock

Mix ingredients from marinade and some duck stock, simmer until it gets to a glaze consistency.

Sauce for the leg
Olive oil, as needed
3 ounces chopped shallots
1/2 cup dry sherry
1/2 of duck stock

Saute in a sauce pan some shallots with some oil, add dry sherry, reduce it by half, add duck stock, put star anis and 5 spices, reduce until syrup consistency.

Duck foie gras
Juice from 6 blood oranges
Rice vinegar, to taste
2 tablespoons butter
6 oz duck foie gras
Salt and pepper, to taste
2 slices of brioche, toasted

Reduce orange juice with some rice vinegar until it reaches a syrup consistency and whip in butter.
Season foie gras with salt and pepper , and sear it on very hot teflon skilet, just for 15 second on each side. Put it over brioche. Cover it with orange butter sauce, put some orange segments around it.

To serve
On one small plate , put some cabbage on the center and top it with duck leg , spoon the sauce on it.
Make a quenelle shape on a other small plate, sliced thin and in bias the duck bgreast , arrange duck slices over laping aroun the butter nut squash, then put the sauce on it .
For decoration you can use slices of orange ,cooked lightly in a syrup and then dryed in the oven a low temperature for about 1 hour.