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Duck / Pickled Rhubarb / Whey Fermented Squash / Radish / Pecorino Romano

Chef Logan Kendall

Duck / Pickled Rhubarb / Whey Fermented Squash / Radish / Pecorino Romano
by Chef Logan Kendall


This recipe is made in partnership with 3 Pecorini.

The Pecorino Romano P.D.O. is naturally “lactose free” and can be safely consumed by people affected by galactosemia (being galactose-free) or lactose intolerance (being lactose-free). This distinctive trait is rendered possible by the combined action of cheese maturation and enzymes naturally found in milk and through the use of processing aids such as “scotta innesto” (starter culture with a high microbial biodiversity) and lamb rennet paste. The absence of lactose is a natural consequence of Pecorino Romano cheesemaking process. Pecorino Romano PDO contains galactose in quantities below 2,7 mg/kg. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.


COMPONENTS


 

PICKLED RHUBARB

INGREDIENTS

  • 2 c Rhubarb, slice horizontally about ½ inch thick
  • 2 c rice wine vinegar
  • 1 c sugar
  • ½ c apple cider

SACHET

INGREDIENTS

  • 1 tsp coriander
  • 6 cloves
  • 1 tsp szechuan peppercorn

METHOD

  1. Combine all spices into cheesecloth and tie to form a sachet. Combine all ingredients in a large pot and bring to a boil allowing all the sugars to dissolve. Mount rhubarb into your pickling liquid and allow to cook for a few minutes. Cut off heat and allow to cool in a refrigerated space.

PICKLED RHUBARB “ESPUMA”

INGREDIENTS

  • 1 ½ c pickled rhubarb
  • 3 tbsp pickled rhubarb pickling liquid
  • 3 tbsp apple juice
  • ½ tsp xanthan gum

  METHOD

  1. Combine pickled rhubarb and two liquids to a vitamix. Puree until you’ve reached the smoothest texture you can achieve. Tie together with xanthan gum. Store in a cool place.


WHEY FERMENTED SQUASH

INGREDIENTS

  • 1 squash, peeled and sliced ¼ inch thick4 c buttermilk2 bay leaves1 tbsp kosher salt

SACHET

INGREDIENTS

  • 1 tsp coriander
  • 1 tsp peppercorn

  METHOD

  1. Combine buttermilk and bay leaves to a medium sized sauce pot on medium heat. Combine all spices into cheesecloth and tie to form a sachet.
  2. Pour in your buttermilk and cook until curds have separated from the whey and the whey has become as clear as possible.
  3. Pour the content through a shinwa into another pot. Bring the whey to a boil and mount in your squash. Cook for about one minute and allow to cool in a refrigerated space.
  4. Once cooled a bit, transfer the mixture into a container and cover in cheesecloth, then wrap tightly. Allow to sit at room temperature for about two days.


DUCK

INGREDIENTS

  • 1 duck breast
  • 3 tbsp cooking oil
  • 3 tbsp butter
  • Salt & Pepper to taste

  METHOD

  1. I cook my duck very simply, heavy on salt and pepper. Get a saute pan roaring hot and throw in some cooking oil. Place duck skin side down, keeping a press on it to ensure it doesnt rise up and cook unevenly as the skin cooks.
  2. Once seared well and crisp, flip the duck over allowing it to sear most of the way before mounting your butter in and basting the duck continuously as the butter starts to brown.
  3. Then set aside and allow it to rest, one to two minutes. Slice about a ½ inch thick.


TO ASSEMBLE

INGREDIENTS

  • Duck Breast
  • Pickled Rhubarb
  • Whey Fermented Squash
  • Radish, sliced on a mandolin as thin as possible
  • Sorrel
  • Pecorino Romano
  • Anchovy Oil

  PLATING METHOD

  1. Place a few teaspoons of pickled rhubarb on the plate in offset positions. Place a slice of duck over each of those rhubarb placements. Then continue to place garnishes in sets of threes until each portion of duck has received a small bite of each garnish. Garnish at the end with about a tbsp of anchovy oil around the plate.