4 Duck Breasts (approx. 190 gr per person)
1 Acorn Squash (or other similar squash)
5 oz of butter
1 liter of milk
4 pieces of Bok Choy
4 asperagus stalks
4 mini pattypan squash (or other mini summer squash)
4 oz of veal stock
2 oz of Chicoutai or Ground Cherry compote
2 oz of Chicoutaï liqueur
1 oz of French shallots
Salt
Black Peppercorns
Coarse ground black pepper
Lightly sauté shallots in ½ tbsp of butter, then delgaze with Chicoutai liqueur. Reduce by half and then add veal stock, coarse ground black pepper, and Chicoutai compote.
Poach acorn squash in salted water, then puree with butter and season.
Steam asparagus, bok choy, and pattypan squash in salted water.
Prepare the duck breasts by cutting an 'X' on the skin side of the breast and sear for 3 minutes. Then, lightly sear opposite side. Finish in oven, skin side down, for 4 minutes at 350F . Center should be medium-rare when done.