Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Seared Duck Breast with Brown Sugar Glaze
Henry: "You have so many chefs in here trying to use the same things, but the circulator is free, so I decided to sous vide the duck. That's always an inherent risk because you still have to render the fat afterwards. Duck is one of my favorite proteins. If you cook it right."
Presenting to the Judges
Henry: "I have the butter tart, and so I made duck breast with a brown sugar corn syrup glaze, jus, parsnip puree, and mushroom crumb."
Judges
"What did you think of Henry's duck dish?"
"I don't know if it read butter tart to me, but all the elements are present. Raisins are present. The butter is present."
"Checks the boxes."
"There is something acidic. There is something sweet to balance it. But for me, the duck was under cooked."
"That jus was really subtly, beautifully spiced and just sweet enough to balance everything out."
