Duck Breast | Pickled Cherry Bread Pudding

Duck breast, a succulent alternative for any holiday meal. Chef Leah Cohen brings the flavor in this recipe by incorporating Unbound Pickling's Vanilla-Tarragon Pickled Cherries.

Ingredients

For The Bread Pudding:
3 Cups, Brioche Bread, Day Old
1 Egg
2/3 Cup, Whole Milk
1/4 Cup, Scallion Greens, Thinly Sliced
1 Teaspoon, Kosher Salt
1 1/2 Tablespoons, Garlic Olive Oil
1 Tablespoon, Fresh Thyme Leaves
1 Tablespoon, Fresh Rosemary, Minced
Black Pepper, To Taste

For The Duck + Chinese Jus: 
2 Duck Breasts, Scored
8 Unbound Pickled Cherries, Pitted + Chopped
1/4 Cup, Pickling Juice

1 Tablespoon, Honey
1 Cup, Duck Stock
2 Tablespoons, Soy Sauce or Tamari
1 Tablespoon, Cider Vinegar
1/2 Cup, Yellow Onion, Minced
2 Tablespoons, Unsalted Cold Butter
2 Cloves, Garlic, Smashed
1 Piece, Star Anise 
2 Tablespoons, Fresh Pasley, Chiffonade

Directions

For The Bread Pudding:

1. Rip the brioche into bite-sized pieces and place in a mixing bowl
2. In a separate mixing bowl, whisk the egg and milk together. Once combined, add the other ingredients
3. Pour the egg and milk mixture into the bowl with the bread and massage together until sticking together
4. Spray a muffin tin or silicone mold with nonstick spray. Fill molds with bread pudding mixture.
5. Cook in the oven at 350 degrees for 25-30 minutes.
6. Set aside until plating.

For The Duck Breasts:

1. Score the duck breasts with a cross-section of cuts to allow for the fat to render evenly.
2. Cook duck over medium heat for 12-15 minutes until medium rare to medium depending on your preference and the fat is rendered and crispy. Reserve the rendered fat.
3. Let the druck breast rest for 7-8 minutes before slicing thinly.

For The Chinese Jus:

1. In a sauce pot, add a tablespoon of the rendered duck fat. Cook the onions and garlic. 
2. Add the pickling juice, honey, soy sauce, vinegar, star anise and duck stock
3. Cook for 15 minutes to infuse. Strain the stock and add the Unbound Pickling Pickled Cherries, chopped parsley and slowly wisk in the cold butter to emulsify
4. Seaon with salt, if needed, and add parsley

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