Michael Anthony

Duck Breast with Corn, Peppers and Wine Berries

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

An umami combo of duck, corn and peppers. Served on a yellow sauce of corn purée and surrounded by edible wildflowers and wine berries, this dish also rates high on vibrant visual appeal.

Ingredients

  • 4 boneless duck breasts
  • 2 Tbsp. butter
  • 2 sprigs thyme<

Method

Cooking the Duck

Season duck breasts and cook skin-side down in a large sauté pan on medium-low heat until crisp. Add butter, garlic and thyme to the pan and baste flesh side for 20 seconds.

Remove the duck from the pan and allow to rest for up to 20 minutes.

Cooking the Corn Mix

Sauté cipollini

Photos