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CHEF MICHAEL NOBLE'S
Cinnamon Thyme Marinated Duck Breast

For the duck:
  • 2 p/c duck breast~6-7 oz each
  • 2 tsp. grapeseed oil
  • 2 tsp. fresh thyme~picked
  • 1/2 tsp. cinnamon~ground
  • 10 p/c juniper berry~crushed
  • ground black pepper
  • coarse sea salt
For the sauce:
  • 2 Tbsp. shallots~minced fine
  • 1/2 cup Port wine
  • 1/2 cup RUSH raspberry vinegar
  • 1/4 lb butter
  • 2 cup demi glace~warm(available at specialty stock markets)
  • 1/4 cup blueberries fresh or frozen
  • sea salt
  • ground pepper
  • 2 Tbsp. leek ~ cut in brunoise
  • 1/4 tsp. tarragon~ chopped fine

Trim all excess fat from the duck breast. Score the skin. Marinate the duck overnight with the grapeseed oil, thyme, cinnamon, juniper and pepper. Season the breasts with the sea salt and then saute skin side down in a moderately heated saute pan, pouring off excess fat as needed until the skin is crispy. Turn the breast and continue cooking the flesh side for a few minutes until the breast is cooked medium. Set the duck aside in a warm location to let rest for ten minutes until serving.

In a saucepan simmer the shallots, Port wine and RUSH raspberry vinegar with the shallots until it is reduced by two thirds, set the reduction aside in a warm bowl. In the same pan place the demi glace and reduce it until it becomes concentrated and fairly thick, set aside. When you are ready to serve the dish pre heat a wide saucepan and place the butter in it. Cook the butter until it melts and the milk solids begin to brown. When the butter is brown place it immediately into another warm saucepan. Add the verjus reduction and the demi glace along with the blueberries. Add the sauteed leek and chopped tarragon. Season to taste and serve. The finished sauce should look separated.

To Serve:
Slice the duck in thin slices. Arrange with some salad greens such as arugula or mizuna on a warm salad plate. Spoon some sauce beside the duck and serve immediately.

Note: Leftover sauce can be refrigerated and re-heated in the future.

Chef Michael Noble

Canada'a Chef Of The Year 1999-2000

Director of Culinary & Product Development Earls Restaurants 2007

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