Showing posts with label Duck. Show all posts
Showing posts with label Duck. Show all posts

Monday, November 16, 2015

SMOTHERED DUCK

Smothered Duck
Makes 4 to 6 servings

1 tablespoon salt                             
2 teaspoons cayenne
2 teaspoons ground black pepper                
1 teaspoon ground white pepper        
1-1/2 cups all-purpose flour
1/2 cup vegetable oil
2 or 3 fresh dressed ducks, 4 to 5 pounds each  
3 medium onions, finely chopped
2 medium bell peppers, finely chopped
1 celery rib, finely chopped 
1 cup chicken stock
1 cup chopped green onions
1/2 cup chopped green onions
Cooked white rice for serving

In a small bowl, mix salt and peppers. Season ducks inside and out with about half the mixture. Place flour in a large flat pan and dredge the ducks lightly on all sides. Place oil in a Dutch oven or other large heavy pot over medium-high heat and brown the ducks well on all sides. Remove ducks to a platter and discard all but 1 tablespoon oil.

Add onions, bell peppers and celery, reduce heat to low, and sauté for 2 to 3 minutes. Return ducks to the pot, stir well, and add the stock. Cover pot and cook over lowest possible heat until the ducks are very tender, about 3-1/2 to 4 hours. Stir once during cooking to be sure nothing is sticking to the pot.

Remove from heat and let stand a few minutes to allow fat to rise to the top. Skim and discard fat. Stir in green onions and parsley. Serve on individual plates, with rice alongside, and gravy over all.

Sunday, August 30, 2015

Seared Chappapeela Duck Breast With Purple Sweet Potato Mash, Crispy Kale and Praline Brown Butter

Seared Chappapeela Duck Breast With Purple Sweet Potato Mash, Crispy Kale and Praline Brown Butter
Serves 4. 
For kale
1 bunch kale, washed, dried and cut into ribbons
Vegetable oil for frying
Salt, to taste
For Purple Sweet Potato Mash
2 lbs. purple sweet potatoes, peeled and diced
1/4 cup (1/2 stick) unsalted butter
Salt, to taste
For duck
4 (6-8 oz.) Chappapeela Farms duck breasts (available at Rouses), at room temperature
Salt and fresh ground black pepper, to taste
For Praline Brown Butter
1 cup (2 sticks) unsalted butter
Salt, to taste
1/2 cup pecan halves
1 oz. praline liquor
1 tbl. chopped fresh parsley
1. Fry the kale: Make sure the kale is very dry before frying. Heat the oil to 350ºF in a medium, heavy-bottom sauce pot set over medium-high heat. Add half the kale, stir with a slotted spoon and fry until crispy. Drain on a pan lined with paper towels. Repeat with remaining kale and season to taste with salt. This can be cooked a couple hours ahead of time.
2. Make the potato mash: Add the potatoes to a medium-sized sauce pot. Cover with cold water. Place over high heat and boil until potatoes are very tender, about 10 minutes. Drain and return potatoes to the pot. Add the butter and mash the potatoes with a hand-held masher until the potatoes are smooth and the butter is fully incorporated. Add salt to taste. Keep warm until ready to serve.
3. Cook the duck breasts: Season both sides of the duck breasts with salt and pepper. Heat a heavy-bottomed sauté pan over medium-high heat. Add the duck breasts skin side down and cook until the fat renders from the skin and the skin turns a rich golden brown, about 5 minutes. Flip the breasts and continue cooking for an additional 3 to 4 minutes for medium. Remove from the pan and allow to rest for about 6 to 7 minutes. Thinly slice the breasts to serve.
3. Make the sauce while the duck rests: Add the butter and a pinch of salt. to a medium sauce pot over medium-high. Cook until the butter is melted and is just starting to brown. Add the pecans and the praline liquor. Remove from heat. The liquor will immediately begin to bubble up and evaporate. Cool for 3 minutes then add the parsley.
4. To serve, divide the sweet potato mash between 4 plates and top with the sliced duck breast. Spoon the praline brown butter over the duck and top with the crispy kale.

Monday, July 13, 2015

DUCK CONFIT and RILLETTES


DUCK CONFIT and RILLETTES 


4 domestic duck leg portions with thighs attached (about 2 pounds)

1 tablespoon kosher salt
1 teaspoon quartre epices
8 garlic cloves, peeled and mashed
8 bay leaves
4 cups olive oil, melted lard or duck fat
Toast points or croutons for serving
1 tablespoons Dijon or Creole mustard
1/4 cup minced red onions for serving

Lay the leg portions on a platter with the skin side down. Sprinkle half of the salt and quartre epices on the leg portions. Flip and season with the remaining salt and quartre epices. Arrange the leg portions, skin side up, in one layer in a shallow glass or plastic container. Spread the mashed garlic pieces and the bay leaves evenly over the leg portions. Cover and refrigerate eight to 12 hours.

Preheat the oven to 325 degrees.
Remove the duck from the refrigerator. Remove the garlic and bay leaves and set aside.
Rinse the duck with cool water and pat dry with paper towels. Put the reserved garlic and bay leaves in the bottom of an enameled cast-iron pot. Lay the ducks on top, skin side down. Add the oil, lard or duck fat and cover the pot with a lid. Bake until the meat pulls away from the bones, 3 to 4 hours. Remove the duck from the fat. Strain the fat and reserve.

Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat making a 1/4-inch layer. It can be stored, covered, in the refrigerator for up to one month.

To serve, remove the duck from the container, wiping off excess fat. Heat the duck pieces in a skillet until warmed through. Shred the meat and serve with toast points or croutons. Drizzle with Dijon mustard and sprinkle with finely chopped red onions.


Duck Rillettes
Makes about 2-1/4 cups

1 recipe Duck Confit (above)
1/4 cup minced yellow onions
1 tablespoon minced parsley
1 tablespoon Cognac
4 tablespoons butter, at room temperaturer
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fat reserved from the confit

Combine all of the ingredients in the bowl of a food processor and pulse once or twice to blend. The texture should be like finely chopped meat. Serve immediately, or store in an airtight container, drizzled with some of the fat, in the refrigerator for up to one week.
Serve on crackers, toast points or croutons.

I like serving it also with a red onion confiture.

Sunday, March 29, 2015

THE UPPERLINE'S ROAST DUCK


UPPERLINE'S ROAST DUCK WITH TWO SAUCES
Two servings

For the duck:
1 whole duckling (4 1/2 to 5 pounds), trimmed of excess fat, wing tips removed
1 medium yellow onion, peeled and chopped
1 medium carrot, peeled and chopped
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons minced garlic
2 tablespoons dried thyme leaves
1 teaspoon cracked black pepper
1 tablespoon salt, kosher preferred

For garlic port sauce:
1 cup garlic cloves, peeled
1 tablespoon cooking oil or duck fat
2 cups port wine
2 cups duck stock or chicken stock or broth

For ginger peach sauce:
2 ripe peaches, peeled, or one 16-ounce package unsweetened frozen peaches
1/4 cup orange juice concentrate
1/4 cup mango chutney, Major Grey preferred
1 teaspoon grated fresh ginger root
2 tablespoon orange liqueur, Grand Marnier preferred

1. Prepare the stock. Place giblets, reserving liver for another use, in a saucepan with the wing tips. Add the onion, carrot and 1 quart water and bring to a simmer. Skim foam that rises to the surface and simmer for 1 hour. There should be at least 2 cups liquid remaining. Strain and set aside.

2. Prepare the duck. Heat oven to 450 degrees. Prick the duck skin all over with a fork. Rub the duck inside and out with the soy sauce, then the mustard. Mix the garlic, thyme, pepper and salt and sprinkle over the cavity and surface of the duck. Place the duck, breast up, on a rack in a roasting pan. Roast for 1 1/4 to 1 1/2 hours, or until duck is mahogany brown. Drain juices from duck cavity and turn the duck over. (If desired, reserve juices for sauce.) Lower temperature to 350 degrees and roast about 30 more minutes. Leg joint should move easily and juices should run clear. Remove duck from oven. If making an hour or so ahead, allow to cool to room temperature. Otherwise allow to rest for 10 minutes before plating.

3. While duck is cooking, prepare sauce.

For garlic port sauce, heat cooking oil with garlic cloves in a saucepan, turning often, until golden. Add the port and reduce over high heat to 1/2 cup. Add the duck stock and optional reserved juices. Reduce to 1 cup. Salt to taste.

For ginger peach sauce, slice the peaches from the pit and place the slices in a small saucepan. Add the orange juice concentrate, chutney, ginger and orange liqueur and simmer over medium heat for 15 minutes. Salt to taste.

4. To serve the cooked-ahead duck, heat the oven to 500 degrees. Split cooled duck lengthwise and remove breast bones and rib bones and discard. Put the remaining duck halves on a rack, skin side up, and broil 6 or 7 inches from heat source until skin is crisp and duck is heated through, 5 to 10 minutes. Serve with sauce on the side.

Suggested vegetables: rice or mashed potatoes, green beans, sauteed zucchini. Wine: Australian shiraz.