Ingredients:
2-duck breasts (with fat)
1 bunch of kale
1-2 fresh beet
1 kosher salt
1 olive oil
1-2 oranges
1 tbsp. Minced garlic
Vanilla easy bake pudding
Sugar
This recipe is formulated to be used on Forno de Pizza’s ovens. First, we’ll be heating up a cast-iron skillet in the oven. The duck breast will be seared in the skillet. The fresh beets and kale will be sautéed with the remaining duck breast grease, served with freshly cut oranges.
Desert is a crème Brulee alike, using easy bake vanilla pudding and caramelized in the oven sugar topping. It tastes very much like the real thing, yet a lot easier to make.
Method:
1- Start oven and place 3-4 pieces of debarked oak and heat up oven 20-30 minutes. Once the wood has turned into coals move coals to the middle of the oven.
2- Season duck breast with minced garlic and kosher salt
3- Place skillet in the oven for about 10 minutes, remove and add duck breast skin side down, bake for 10-12 minutes
4- Using a hot pad, pull the skillet out of the oven and flip the breast over, bake for another 7-10 minutes
5- Cut up beets in 1/2 inch thick slices and fry in the oven with leftover grease
6- Remove beets and with leftover grease from the duck breast and the fried beets, fry chopped up kale
7- Once the kale has shrunk remove from the oven
8- Cut fresh oranges in 1/2 inch slices
9- Plate cut up duck breast with beets and kale and top it with fresh oranges
10- Desert– mix easy bake vanilla pudding in a ramekin, sprinkle 1 tbsp. sugar on top prior to placing in the oven
11- Place ramekin with vanilla pudding and sugar on aluminum peel and raise it to the top of the oven to caramelize the sugar. You will be surprised at how close the flavor is to the complex method to actually make an authentic crème brulee.
Enjoy!
