Cocas with Marinated Duck, Cabrales Béchamel, and Cherry-Fig Marmalade
Coca is a pizza-like flatbread common in the Catalonia region of Spain.
- 4 cocas
- 1/2 cup Cabrales béchamel
- 7 ounces manchego cheese, shredded
- 1/2 cup foie gras mousse
- 3 tablespoons heavy cream
- 16 leaves baby spinach
- 1 marinated duck breast
- 1/2 cup cherry-fig marmalade
- 1 navel orange, zested
Yields 4 cocas
To make cocas: Bloom yeast in warm water mixed with honey. In a separate bowl, combine dry ingredients. Fold yeast mixture into dry ingredients. Then fold oil into dough. Cover with plastic wrap and allow to rest in a warm place until dough doubles in size, about 2 hours. Preheat oven to 300°F. Roll the dough into four balls. With a rolling pin, flatten each ball into an oval about 1/4-inch thick and 6 inches long. Using a fork, poke holes into the dough to prevent air bubbles. Using a paintbrush, brush the ovals with oil. Season with salt. Arrange ovals on a sheet pan, and bake 3 minutes.
Yields 1/2 cup
To make Cabrales béchamel: In a saucepan over medium heat, reduce cream by half then fold in Cabrales. Fold in béchamel and cool. Cabrales béchamel can be refrigerated for up to 2 days.
Marinated Duck Breast
Yields 1 duck breast
To make marinated duck breast: In a sauté pan over medium heat, toss spices to toast. Combine all ingredients except duck. Score duck skin, then marinate duck breast for 24 hours. Remove duck from marinade. In a cast-iron pan over medium heat, render the duck skin and cook to medium, about 10 minutes. Remove duck from the pan and set aside to cool.
Yields 1/2 cup
To make cherry-fig marmalade: In a saucepan over medium heat, combine all ingredients. Simmer until reduced to 1/2 cup. Remove from heat and puree in a food processor. Mixture will be loose; it will thicken as it cools. Marmalade can be refrigerated for up to 1 week.
Putting it all together:
1. Preheat oven to 500°F; place a pizza stone or sheet tray in the oven to heat. Top each coca with Cabrales béchamel and cover with shredded manchego cheese. Place cocas on the stone and cook until the edges brown and the bottom becomes crisp, 4 to 5 minutes. Remove cocas carefully and cut off any cheese that melted off.
2. Mix the foie gras mousse with heavy cream to make it more workable and then spoon into a pastry bag.
3. Cut each coca into 4 pieces and place a spinach leaf on each piece. Cut the duck into 1/4-inch-thick slices, and place a slice on each spinach leaf. Garnish each piece of duck with cherry-fig marmalade, foie gras mousse, and orange zest.
Back to all recipesBack to top of page
Chef Jose Garces’ Latin Evolution is an exciting debut collection of modern Spanish and Latin American cuisine from one of America’s most dynamic and innovative chefs.Buy it now