Duck Vadouvan

Chef Robert Sisca is known for showcasing authentic Provençal cuisine at Bistro du Midi. The secret to Sisca’s menu is dishes that are ingredient-driven with simple, clean and bold flavors. His recipe for duck vadouvan meets all those criterias. Made with seared duck breast, vaoduvan panisse, rainbow chard, grapefruit and duck jus, this is not a recipe for those who store their take-out menus in the oven. The difficulty of the recipe becomes worth it with one taste of the tender, slightly spicy dish.

Duck Vadouvan
Recipe byChef Robert Sisca of Bistro du Midi
Makes 4-6 servings

Ingredients

Panisse:
3.5oz chick pea flour
11oz vegetable stock
3.5oz milk
1 tsbp vadouvan spice
1 ea orange
1 ea lemon
1 tbsp butter
15 gr chives
2 gr chilli
salt/pepper/olive oil

Duck:
4 each duck breast
1 tbsp Vadouvan Spice
salt and pepper

Swiss Chard:
2 bunches Rainbow Chard
3 each garlic cloves
1 tbsp butter
1 each grapefruit peeled and cut into segment

Directions

Panisse:
Bring vegetable stock, milk, butter, vadouvan, thyme, chilli to boil. Let cool add juice and bring down to around 80 degrees fahrenheit. Stir in chick pea flour and bring back to boil. Once it thickens, cook for about 5 minutes until raw flour is cook out. Add chives and zest.

Duck
Season duck breast with Vadouvan, salt and pepper. Sear on skin side until crispy. Finish in 400-degree oven for 5 minutes until desired temperature.
(MR around 120-125F)

Swiss Chard
Bring salted water to boil and blanch swiss chard for 30 seconds and shock in ice water. Slice garlic. Melt butter and cook sliced garlic for 3 minutes. Add blanched swiss chard for 3 minutes and season with salt and pepper.

Finish with diced grapefruit.