Sticky Mustard Glazed Cedar Plank duck breast with Five Spice, Coffee, Soy and a Grilled Pear and Miso Mostarda
Servings: 4
Keith Pears
National Culinary athlete for Bocuse d’Or Team Canada 2024
Ingredients
- 1 cedar plank
- 2 heads romaine
- 2 duck breasts
- 1 jar Maille Gherkins
Marinade
- 1 shot (30 ml) espresso
- 1 tsp (5 ml) five spice
- 1 1/2 tbsp (22,5 ml) soy
- 1 tsp (5 ml) honey
Glaze
- 5 tsp (25 ml) Maille Honey Dijon Mustard
- 3 tsp (15 ml) honey
- 1/2 tsp (2,5 ml) Five spice
Pear Mostarda
- 3 tsp (15 ml) Maille Sherry Vinegar
- 2 tbsp (30 ml) Maille Old Style Mustard
- 2 pears
- 1 1/2 tsp (7.5 g) white miso
- 1 1/2 tbsp (15 g) shallot
- 1/2 garlic clove
- 8 sprigs cilantro
- 1 tsp (5 ml) honey
Scallion mustard dressing
- 3 tbsp (45 ml) Maille Honey Dijon Mustard
- 2 tbsp (30 ml) Maille Mayonnaise de Dijon
- 3 tsp (15 ml) Maille Sherry Vinegar
- 1 tbsp (15 ml) Maille Old Style Mustard
- 2 bunches scallions (green part only)
- 1/2 garlic clove
- ¼ shallot
- 12 sprigs Italian parsley (tips only)
- 1 egg yolk
- 1/2 cup (120 ml) vegetable oil
- Juice of 1/2 lemon
Preparation
- Presoak cedar plank in water 30 min prior to grilling
Marinade
- Mix all ingredients together in a bowl.
- Trim excess fat around the duck breast. Remove silver skin on the flesh side of the duck breast. Pour marinade over the duck breast, cover and place in the fridge until ready to use. Flip over halfway to marinate both sides evenly.
Glaze
- Gently toast the five spice in a pan on the BBQ until you start to smell the fragrance approximately 20-30 seconds.
- Mix together in a bowl and set aside
Pear Mostarda
- Peel the pears and slice them. Grill on both sides until tender. Allow to chill. Once the temperature is workable, dice. Place in a mixing bowl.
- Lay the shallot flat on the cutting board. Cut into thin slices, keeping the end intact. Turn to one side and chop finely. Use the knife to chop the larger pieces once more. Add to the bowl.
- Finely mince the garlic and add to the bowl.
- Finely chop up the cilantro and add to the bowl.
- Add honey, miso, grainy mustard and sherry vinegar. Allow all the flavours to blend.
Scallion mustard dressing
- Chop up the green part of the scallion, rough chop the garlic clove and shallot.
- Place all the ingredients in a blender except for the vegetable oil and lemon juice.
- Turn the blender on low and gently turn the speed up. Slowly add the vegetable oil. As the oil runs out, increase the blender speed tol emulsify the mixture. Season with salt and finish with the lemon juice.
To finish
- Take the cedar plank out of the water and place onto the grill. Allow the grill to dry out the plank for 5-10 minutes. Place the duck breast skin side down on the plank, close the lid and allow to cook for 15-20 minutes, depending on the size of the breast. Afterwards, finish cooking skin side down on the grill to get some grill marks on the skin.
- Place skin side up back on the plank and brush with the glaze. Be generous with the glaze and crack some black pepper over it. Allow to rest for 15 minutes.
- Cut the romaine in half and place on the grill for about 2-3 minutes.
- Dress the bottom of a large plate with the dressing in any way you like. Place the grilled romaine on the dressing and gently spoon more dressing on top. Garnish with gherkins.
- Once the duck breast has finished resting, clean the plank with a paper towel. Slice the duck and place back on the plank. Garnish with the pear mostarda.
