BLT Living: Laurent tourondel

5 spice caramelized long island duc

Serves 6

Duck
1-½ c honey
1 tbs Asian five spice powder
3 tbs light soy sauce
2 tbs fresh lemon juice
1 tbs vegetable oil
6 skin-on boneless
Pekin Duck breasts

Apple Purée
2 sticks (8 ounces) plus 2 tbs
unsalted butter
2 tbs olive oil
6 Honey Crisp or Macintosh apples, peeled, cored and cut into 6 pieces
4 sprigs rosemary
4 tbs sliced ginger
1/3 c apple juice
Fine sea salt and freshly ground
white pepper

Make the Marinade In a medium saucepan, combine the honey and five spice powder. Bring to a simmer over medium heat. Cook until the honey is dark brown, about 10 minutes.
Add the soy sauce and cook until thickened, about 3 minutes. Carefully add the lemon juice. The honey will bubble up. Pour the marinade into a shallow glass or earthenware pan and let cool to room temperature.
Marinate the Duck Add the duck breasts to the marinade and turn them over to coat completely with marinade. Cover and refrigerate, turning the pieces occasionally, at least 4 hours or preferably overnight.
Make the Apple Purée Heat 2 tablespoons of the butter and the olive oil in a large sauté pan over medium heat. Add the apples and cook until soft and golden brown, about 30 minutes.
In a small saucepan over high heat, combine the remaining butter, the rosemary and ginger. Cook until the butter begins to brown, about 4 to 5 minutes. Remove from the heat. Let stand 20 to 25 minutes to allow the rosemary and ginger flavors to infuse the butter.
Strain the butter. In a blender or food processor, purée the butter, apple juice and apples until smooth. Adjust the seasoning with salt and white pepper. Keep warm.
Cook the Duck Heat grill up to low heat and place duck breasts skin side down. Cook until the skin is crispy and golden brown, lowering heat if necessary. After 6 to 7 minutes, turn the duck breasts over. Cook for an additional 5 to 6 minutes or until an instant reading thermometer reads 130°F. when inserted in the thickest part (medium rare).
Serve immediately with the warm apple purée.