Food: Duck

Showing posts with label Duck. Show all posts

Monday, December 9, 2013

Seared Duck Breasts with Pear-Bourbon Relish

This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

4 small or 2 large skin-on duck breasts (about 2 lb. total)

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

1/4 cup minced shallot

1 large firm-ripe pear, peeled and cut into 1/4-inch dice

3 Tbs. bourbon

2 Tbs. light brown sugar

1 1-inch-wide strip lemon zest

2 tsp. fresh lemon juice

Pinch ground allspice

2 Tbs. dried sweetened cranberries

2 Tbs. coarsely chopped roasted unsalted pistachios

Position a rack in the center of the oven and heat the oven to 375°F.

Trim any excess skin off the edges of the breasts, score the skin in a 1/2-inch crosshatch pattern, and pat the breasts dry. Generously season both sides of each breast with salt and pepper.

Heat a heavy-duty ovenproof 12-inch skillet over medium-high heat until very hot, about 3 minutes.

Put the duck skin side down in the hot skillet (cover with a splatter screen if you have one). Cook until the skin is deeply browned and crisp, 3 to 4 minutes. Transfer to a large plate and pour off the fat in the pan. Return the duck to the pan skin side up and roast until medium rare (125°F), 10 to 15 minutes. Transfer to a cutting board to rest.

Meanwhile, melt the butter in a 2-quart saucepan over medium heat. Add the shallot and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in the pear, bourbon, brown sugar, lemon zest, lemon juice, allspice, and 1/4 tsp. each salt and pepper. Cover and simmer until the pear is tender, about 3 minutes. Uncover and continue to cook, stirring occasionally, until just a little liquid remains, about 5 minutes more. Stir in the cranberries and remove from the heat.

Slice the duck breasts crosswise 1/4 inch thick. Remove the lemon zest from the relish and stir in the pistachios. Serve the duck with the relish.

Pepper-Crusted Duck Breasts with Cherry-Port Sauce

In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. Serve with haricots verts blanched and sautéed in brown butter, then tossed with hazelnuts.

1-1/2 cups fruity red wine, such as Zinfandel, Shiraz, or Merlot

1 cup ruby port

One 1-1/4 -inch piece fresh ginger, peeled

1 to 2 Tbs. granulated sugar

1 Tbs. balsamic vinegar

1 tsp. cornstarch

2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)

Kosher salt and freshly ground black pepper

2 Tbs. coarsely cracked black peppercorns

6 small or 3 large skin-on duck breasts (about 3 lb. total)

Put the wine, port, ginger, and sugar (1 Tbs. for sweet cherries; 2 Tbs. for sour) in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.

In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.

Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.

Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.

Crisp Tea-Smoked Duck with Green Mango and Basil Salad

Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos.
Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the pan-roasted peanuts

1/4 cup unsalted peanuts

For the tea-smoked duck

1 medium orange

1/4 cup whole-leaf lychee tea

1/4 cup rice, preferably jasmine

1/4 cup light brown sugar

2 large or 4 small boneless duck breasts (about 2 lb. total )

Kosher salt and freshly ground black pepper

For the mango-basil salad

1 Tbs. fresh lime juice; more as needed

1 Tbs. fish sauce

1 medium clove garlic, minced

1 small shallot, thinly sliced

1 red serrano chile (or other small hot red chile), halved lengthwise and thinly sliced crosswise

1 Tbs. light brown palm sugar (or light brown sugar); more as needed

2 large unripe mangos, peeled and cut into 1/8 -inch-thick slices

1/2 cup roughly chopped basil, preferably Thai or Asian basil

Kosher salt

Roast the peanuts

Cook the peanuts in an 8-inch skillet over low heat, stirring occasionally, until lightly browned in spots, 2 to 3 minutes. Coarsely chop the peanuts. Set aside.

Smoke the duck

Using a vegetable peeler, peel the zest from the orange in 1x2-inch strips, avoiding as much of the white pith as possible. Reserve the orange for another use. Put the orange zest, tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.

Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.

Meanwhile, with a sharp knife, trim any silver-skin from the duck breasts and score the skin in a diamond pattern without cutting all the way through to the meat. Pat dry with paper towels and season generously all over with salt and pepper.

Arrange the breasts skin side up on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the duck until the skin turns an uneven amber-brown color on the edges, 15 to 17 minutes (the skin side will still be uncooked). Remove from the grill.

Heat a 12-inch skillet over medium-low heat, add the smoked duck breasts skin side down and cook slowly, undisturbed, until some fat renders, the skin gets deep brown and crisp, and the breasts are cooked to medium-rare or medium doneness (an instant-read thermometer inserted into a breast should read 135°F to 140°F), 10 to 15 minutes. Transfer to a cutting board skin side up and let rest for 5 minutes. Slice thinly.

Make the salad

In a medium bowl, whisk the lime juice, fish sauce, garlic, shallot, chile, and sugar. Add the mangos and basil and gently toss to coat. Season to taste with lime juice, sugar, and salt (the riper the mango, the less sugar and the more lime juice you’ll need).

Divide and arrange the salad and then the duck on 4 plates; sprinkle with the peanuts.

Roasted Ducks with Tangerine-Hoisin Glaze

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

For the ducks

4 medium cloves garlic, minced

4 tsp. finely grated tangerine zest

2-1/2 tsp. coriander seed

2-1/2 tsp. five-spice powder

Kosher salt and freshly ground white pepper

2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded

For the glaze

3 Tbs. hoisin sauce

2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec

1 Tbs. honey

1 Tbs. fresh tangerine juice

1 tsp. Asian sesame oil

Season the ducks

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.

Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours.

Roast the ducks

Position a rack in the center of the oven and heat the oven to 325°F. Let the ducks sit at room temperature as the oven heats. Arrange the ducks breast down on two small V-racks in a large roasting pan and roast for 1-1/4 hours. Remove the pan from the oven and spoon or pour off most of the fat from the roasting pan—use a turkey baster if you have one. Flip the ducks, using sturdy tongs inserted in the cavities, and pierce the skin again all over with a knife. Continue roasting the ducks until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted in the thickest part of the thigh near the joint reads 175°F, 45 to 60 minutes more.

Glaze the ducks

Remove the ducks from the oven, and increase the oven temperature to 500°F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven. Paint again after 5 minutes and continue roasting until mahogany-color, 3 to 5 minutes more.

Let the ducks rest for 5 to 10 minutes before carving.

Duck Breast with Saba and Grapes

Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.

4 small or 2 large boneless duck breasts (1-3/4 to 2 lb. total)

Kosher salt and freshly ground black pepper

1-1/2 cups seedless Autumn Royal or other purple or red grapes

1/4 cup minced shallot

1/2 cup dry white wine

1 cup lower-salt chicken broth

3 Tbs. saba

1 Tbs. chopped fresh flat-leaf parsley

With a sharp knife, score the duck skin in a diamond pattern, being careful not to cut all the way through to the meat. Season the duck all over with salt and pepper. Put the duck skin side down in a cold 12-inch skillet. Cook over medium heat without moving, spooning off the excess fat occasionally, until the skin becomes light golden-brown, 8 to 9 minutes.

Loosen the duck from the pan with a spatula. Raise the heat to medium high and continue cooking, skin side down, until the skin is thin, crisp, and browned, about 4 minutes. Turn the duck and continue cooking until an instant-read thermometer registers 135°F in the thickest part of a breast for medium rare, about 10 minutes more. Transfer the duck to a plate.

Pour off all but 1 Tbs. of the fat from the skillet. Add the grapes and cook over medium-high heat, stirring often, until lightly browned but still firm, about 3 minutes. With a slotted spoon, transfer the grapes to the plate with the duck. Add the shallot to the skillet and cook until slightly softened, about 1 minute. Add the wine and cook, stirring up the browned bits, until all the liquid evaporates, 2 to 4 minutes. Add the chicken broth and saba and boil until the mixture reduces to 2/3 cup, 5 to 6 minutes. Season to taste with salt and pepper. Add the grapes, duck, and any juices from the plate to the skillet. Simmer gently for about 1 minute, turning the duck to coat it with the sauce. Thinly slice the duck and divide it among 4 plates. Spoon the sauce and grapes over the duck. Sprinkle with the parsley and serve immediately.

Roasted Ducks with Tangerine-Hoisin Glaze

Rubbing the ducks with a mix of garlic, tangerine zest, five-spice powder, and coriander and then refrigerating for a day or two adds flavor and helps the skin crisp during roasting.

For the ducks

4 medium cloves garlic, minced

4 tsp. finely grated tangerine zest

2-1/2 tsp. coriander seed

2-1/2 tsp. five-spice powder

Kosher salt and freshly ground white pepper

2 Pekin (Long Island) ducks (5 to 6 lb. each), giblets discarded

For the glaze

3 Tbs. hoisin sauce

2 Tbs. orange liqueur, such as Grand Marnier or Triple Sec

1 Tbs. honey

1 Tbs. fresh tangerine juice

1 tsp. Asian sesame oil

Season the ducks

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.

Roast the ducks

Glaze the ducks

Let the ducks rest for 5 to 10 minutes before carving.

Plum-Glazed Duck Breasts

The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or currant preserves make good substitutes.

2 boneless, skin-on duck breast halves (about 1 lb. each)

Kosher salt and freshly ground black pepper

1/2 cup plum preserves

1 Tbs. reduced-sodium soy sauce

1/4 tsp. Chinese five-spice powder

Pinch crushed red pepper flakes

3 scallions, thinly sliced

Position a rack in the center of the oven and heat the oven to 425°F. Trim any excess skin and fat from the duck and score the remaining skin and fat underneath in a 1-inch diamond pattern, taking care not to cut the flesh. Pat the duck dry and season generously with salt and pepper.

Heat a 12-inch heavy-duty skillet over medium-high heat. Put the duck in the skillet skin side down, reduce the heat to medium low, and render the fat until only a thin, crisp layer of skin remains, about 8 minutes.

Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes.

Turn the duck over, carefully spoon off most of the fat from the skillet, and brush the preserves mixture over the breasts.

Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast registers 135°F for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Meanwhile, tilt the skillet and spoon off as much fat from the pan juice as possible. Slice the duck diagonally into 1/4-inch slices. Arrange on plates and spoon the pan juice over. Sprinkle with the scallions and serve.

Pappardelle with Venetian Duck Ragu

In northern Italy, ragùs tend to be less about tomatoes and more about the meat and aromatic herbs that flavor them. Venetian ragù, for example, is made from the meat of the wild ducks and is perfumed with native bay leaf and fresh sage. Some versions of this ragù use duck stock and the liver and giblets, while others (like the recipe below) get deep flavor from duck legs and thighs and dry red wine. Venetian duck ragù is typically served with fat, tubular buckwheat noodles called bigoli, but it’s also delicious with whole-wheat fettuccine, spaghetti, or pappardelle, as shown here.

1 Tbs. extra-virgin olive oil

4 skin-on, bone-in duck legs and thighs

Kosher or fine sea salt and freshly ground black pepper

2 medium celery stalks, finely chopped

2 medium cloves garlic, smashed and peeled

1 small yellow onion, finely chopped

1 medium carrot, finely chopped

1 Tbs. chopped fresh sage

1 fresh bay leaf or 1/2 dried

1 cup dry Italian red wine, such as Valpolicella

1 28-oz. can chopped tomatoes

1/2 to 1 cup lower-salt chicken broth

1 lb. fresh pappardelle, preferably whole-wheat, or fettucine or spaghetti

Freshly grated Parmigiano-Reggiano, for serving (optional)

Make the ragu

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down. Sear until the skin is browned and crisp, about 7 minutes. Using tongs, turn the legs over and brown the other sides, 2 to 3 minutes. Transfer the duck to a deep platter. Pour off all but about 1 Tbs. of the rendered fat and discard or save for another use.

Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.

Pour in the wine and increase the heat to high. Cook at a lively simmer for 1 minute and then reduce the heat to medium. Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil. Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender, 1-1/2 to 2 hours.

Remove the duck from the pot and set aside until cool enough to handle. Meanwhile, skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.

Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth if the sauce seems too thick. Let the sauce simmer gently for 15 minutes; discard the garlic and bay leaf. Season to taste with salt and pepper.

Cook the pasta and serve

When ready to serve, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano, if you like.

Seared Duck Breasts with Pear-Bourbon Relish

This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.

4 small or 2 large skin-on duck breasts (about 2 lb. total)

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

1/4 cup minced shallot

1 large firm-ripe pear, peeled and cut into 1/4-inch dice

3 Tbs. bourbon

2 Tbs. light brown sugar

1 1-inch-wide strip lemon zest

2 tsp. fresh lemon juice

Pinch ground allspice

2 Tbs. dried sweetened cranberries

2 Tbs. coarsely chopped roasted unsalted pistachios

Position a rack in the center of the oven and heat the oven to 375°F.

Trim any excess skin off the edges of the breasts, score the skin in a 1/2-inch crosshatch pattern, and pat the breasts dry. Generously season both sides of each breast with salt and pepper.

Heat a heavy-duty ovenproof 12-inch skillet over medium-high heat until very hot, about 3 minutes.

Slice the duck breasts crosswise 1/4 inch thick. Remove the lemon zest from the relish and stir in the pistachios. Serve the duck with the relish.

Duck Breasts with Peaches and Tarragon

This elegant meal is shockingly simple to make. If fresh, ripe apricots are available, you can use them instead of peaches.

2 1-lb. boneless duck breasts

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

2 medium shallots, thinly sliced (1/2 cup)

6 Tbs. dry white wine or dry vermouth

6 Tbs. lower-salt chicken broth

3 medium peaches (or 6 medium apricots), pitted and sliced 1/2 inch thick

1 Tbs. chopped fresh tarragon leaves

2 tsp. mild honey, such as clover honey

Heat the oven to 425°F. Score the skin and fat on each breast without cutting into the meat. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a 12-inch ovenproof skillet over medium heat. Add the breasts skin side down and cook until the skin is browned and crisp, about 6 minutes. Flip and put the skillet in the oven. Roast until an instant-read thermometer inserted in the center registers 130° to 135°F for medium rare, 8 to 9 minutes.

Transfer the duck to a cutting board. Discard all but 1 Tbs. fat from the skillet. Swirl in the butter and return the skillet to medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the broth and simmer until reduced by half, another 2 minutes. Add the peaches, tarragon, honey, 1/4 tsp. salt, and 1/2 tsp. pepper. Stir until the sauce is bubbling, 1 minute.

Slice the duck and serve with the fruit sauce.