Duckling Breast with
Duck Wheat Berry Ragout
Chef Christopher Koetke, Les Nomades, Chicago, Illinois
Maple Leaf Farms Duckling s
Wheat Berry Ragout Ingredients:
1/2 c1/4 cup Wheat Berries
3/4 cup Water
1/4 cup Vegetable Oil
6 Duckling Bone-in Leg & Thigh (8 oz. each)
2 cups Red Wine
1/2 cup Onions (chopped)
1/2 cup Celery (chopped)
1/2 cup Carrots (chopped)
4 Garlic Cloves
6 cups Brown Duck Stock
2 Thyme Sprigs
2 Bay Leaves
2 tspn. Black Peppercorns, tomato paste
2 tspn. Tomato Paste
1 tspn. Salt
In hot skillet, toast berries until they begin to pop.
Place in water: soak in refrigerator overnight.
water and berries for 1 hour or until tender; drain.
Saute duckling legs in 2 Tbsp hot oil until golden brown;
remove duckling, Deglaze with wine; reduce by half.
remaining oil. Add duckling legs, reduced wine and remaining
ingredients; simmer covered for approximately 1-1/2
hours or until tender. Remove duckling from braising
liquid; strain. Reserve 3 cups; reduce remaining liquid
meat from bones; mix with reduced liquid and wheat berries,
Garlic Sauce Ingredients:
12 Garlic Cloves
Olive Oil (as needed)
Reserved Braising Liquid
Cover garlic with oil. On low heat, bring to a simmer
and finish cooking in 350°F oven until garlic is
golden brown. Reduce braising liquid to 1 cup. Place
garlic, 1 tbls. garlic oil and braising liquid in blender;
puree until smooth.
Zucchini, Carrots, Turnips (julienne as needed)
Red Swiss Chard Leaves (as needed)
3 cups Duck Stock
6 Boneless, Skinless Duckling Breasts (8 oz. each)
In simmering stock, poach duckling until desired doneness
has been reached; thinly slice.
Asparagus Spears (cooked)
Potatoes (thinly sliced, fried as needed)
Place Swiss chard in center of plate. Top with ragout
and surround with julienne vegetables. Spoon sauce on
plate and place duckling on sauce. Garnish with asparagus
and sliced potatoes.