Smoked Magret Duck Breast with Black Pepper Spaetzle, Shaved Brussels, Roasted Pumpkin, Black Garlic Broth

Method

Directions

1. 1
   Hold the cryovac-sealed duck breasts in an immersion circulator at 125°F for at least 3 hours.
2. 2
   Make the broth: char the ginger and onion on a grill or in a dry pan until significantly blackened on all sides. Place in a stock pot. Use a torch to char-toast the star anise and cinnamon sticks; add to the pot. Score one head of black garlic and add it along with the cold veal stock and the egg whites. Stir well to incorporate.
3. 3
   Place the pot on heat and bring slowly to a small simmer, stirring until coagulated egg whites start to float. Stop stirring and hold at a very light simmer for 1 hour to clarify. Strain through a double layer of cheesecloth.
4. 4
   Peel the remaining head of black garlic and add to the strained broth. Blend with an immersion blender. Season with fish sauce and lime juice to taste; reserve.
5. 5
   Make the spaetzle batter: whisk milk, flour, black pepper, microplaned garlic, and a pinch of salt together with a stiff whisk. Rest the batter for 20 minutes.
6. 6
   Bring several gallons of water to a stiff simmer. Working in three batches, pass the batter through the holes of a perforated pan into the simmering water; cook 90 seconds. Lift out with a spider strainer onto an oiled sheet pan to prevent sticking.
7. 7
   To order: spread pumpkin cubes on a sheet pan, lightly oil and season, and roast in a 400°F convection oven for 10 minutes. Bring the broth to a simmer.
8. 8
   Heat two sauté pans over medium-high. Remove the duck from the cryovac bags and place skin-side down in one pan to crisp and render. In the other pan, sauté the spaetzle until lightly colored, then add the shaved Brussels and toss to wilt.
9. 9
   Plate the spaetzle and Brussels mixture in the bottom of a bowl. Arrange roasted pumpkin around the bowl. Slice the rendered duck thinly and lay over the spaetzle. Ladle hot black garlic broth around. Garnish with sliced scallions and radish.