Cane Syrup Glazed Duck with Machengo Cheese Flan - Heirloom - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Cane Syrup Glazed Duck with Machengo Cheese Flan - Heirloom Cuisine

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Ingredients:

4 Hudson Valley Duck Breast

1 cup of Steen's cane syrup

1 lbs brown sugar

 

1 lbs of Spanish Manchengo Cheese grated

1 qt of cream

5 eggs

Salt and Pepper to taste


Method:

Cross score fat side of Duck Breast and marinate duck for 24 hours sear fat side down on high heat. Then flip over finish to rare or medium rare on stove top medium to well done can be finished in a oven at 350 degrees.

For the manchengo cheese flan. Whip eggs then add cream fold in cheese season with salt and pepper to taste. Take sheet pan place parchment in bottom and spray with non stick spray pour mixture in sheet tray. Bake at 350 degrees for 45 minutes. Remove from oven and let cool. After cooled cut into squares or small circles with a small cookie cutter. Place thinly sliced duck on top and garnish with small pieces of chive.

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