Renewable Roast Duck
In the spirit of Baker Hughes’ transformative innovations, this dish reimagines the familiar with silken crêpes of roasted butternut squash, paired with a cherry jus enriched by gochujang and soy. A perfectly rendered duck breast, crowned with smoky charred scallions, invites a rediscovery of flavor through an entirely new lens.
EQUIPMENT
- 1 blender
- 1 nonstick skillet/ crêpe pan
- 1 saucepan
- 1 cast-iron skillet
- 1 meat thermometer
INGREDIENTS
Butternut Squash Crepes
- 1 cup flour (all purpose)
- 2 large eggs
- 1 cup milk
- ½ cup butternut squash purée (1 small squash roasted and blended)
- 2 tbsp butter (melted, plus more for greasing)
- ½ tsp salt (kosher)
Gochujang Cherry Jus
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 shallot (finely minced)
- 2 cloves garlic (minced)
- 1 cup dark cherries (pitted)
- 2 tbsp gochujang
- 1 cup cabernet
- ½ cup port wine
- 2 tbsp soy sauce
- 1 cup chicken stock
- 1 sprig thyme (fresh)
- 1 tbsp butter (cold)
- 1 tbsp honey
- salt and pepper (to taste)
Charred Scallions
- 1 bunch scallions (trimmed green onions)
- 1 tbsp neutral oil (grape seed, avocado or vegetable)
- ½ tsp salt (kosher)
Seared Duck Breast
- 4 duck breasts (skin on, about 6-8 oz each)
- kosher salt, to taste
INSTRUCTIONS
Butternut Squash Crêpes
- In a blender, combine flour, eggs, milk, butternut squash purée, melted butter and salt. Blend until smooth. Let the batter rest for 30 minutes to ensure a smooth texture.
- Heat a nonstick skillet or crêpe pan over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, tilting and swirling to spread it into a thin layer.
- Cook for 1-2 minutes, or until the edges begin to lift and the underside is lightly golden. Flip and cook for another 30 seconds on the other side.
- Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Gochujang Cherry Jus
- Heat olive oil and butter in a saucepan over medium heat. Add the shallot and cook for 2 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
- Pour in both red wines, scraping up any bits from the pan. Let it reduce by half (about 4 minutes).
- Stir in the cherries, allowing them to soften and release their juices. Add gochujang and soy, stirring into the mixture to fully incorporate. Pour in the chicken stock and thyme sprig. Adjust with salt, black pepper if needed.
- Let it simmer on medium-low heat for 12 minutes, stirring occasionally, until slightly thickened. Stir in honey and cold butter to give the sauce a glossy, rich finish.
Charred Scallions
- Preheat a grill, grill pan or cast-iron skillet over high heat.
- Toss scallions with oil, salt until evenly coated. Char the scallions in a single layer, turning occasionally, until deeply browned and slightly crispy in spots (about 2-3 minutes per side). Set aside.
Seared Duck Breast
- Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
- Generously season both sides with salt and black pepper. Place the duck breasts, skin side down, in a cold, dry nonstick or cast-iron skillet. Turn the heat to medium and cook undisturbed for about 8-10 minutes, allowing the fat to slowly render and the skin to become crispy and golden brown.
- Flip the duck breasts and cook for another 30 seconds, depending on your preferred doneness. For medium-rare, the internal temperature should reach about 130°F.
- Remove the duck breasts from the pan and let them rest skin side up for 5 minutes before slicing. Slice thinly against the grain.
Plating
- Place sliced duck breast next to butternut squash crêpes, spoon gochujang cherry jus over duck, finish with grilled scallions over top.
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