Coriander Breast Of Duck With Sweet Potato Sauce Food

CORIANDER DUCK WITH SWEET-POTATO SAUCE

Steps:

• Using a food processor, or by hand, finely chop the sweet potatoes. Transfer about a cup to a blender, add 1/2 cup water, and puree as finely as possible. Continue adding the potatoes until all are pureed. Place a fine-mesh strainer over a bowl, pour in the puree, and stir and press to extract as much liquid as possible. Discard the solids, and allow the liquid to sit for 1 hour.
• Season the duck quarters with salt and pepper; refrigerate the breasts. Place a 14-inch nonstick or well-seasoned skillet over medium-high heat, and add 2 teaspoons of the oil. Sear the quarters until browned on all sides. Add the onions, celery and carrot, and stir until they have softened and are beginning to brown.
• Add the stock, and bring to boil. Reduce the heat to low. Simmer, partly covered, for 1 hour. Add the parsnips, and simmer until tender, about 1/2 hour more. Set the duck and parsnips aside on a plate. Place the fine-mesh strainer over a large bowl, and pour in the stock and remaining vegetables. Discard the solids. Return the stock to the skillet; over high heat, boil until it is reduced to 3/4 cup. Remove from the heat, and set aside.
• Place a small skillet over medium-low heat. Toast the coriander seeds, stirring, until fragrant, 30 to 60 seconds. Grind coarsely with mortar and pestle. Set aside.
• Pour the sweet-potato liquid into a small pan, discarding the thick starch at the bottom of the bowl. Take the duck breasts out of the refrigerator, and allow them to reach room temperature.
• Preheat the oven to 400 degrees. Spray two baking sheets with nonstick spray. Rub the parsnips with 1 teaspoon of the oil, and place on one sheet. Cover them with the other baking sheet, sprayed side down. Bake until the parsnips are browned, 15 to 20 minutes. Set the parsnips aside to cool, but keep the oven at 400 degrees.
• Prepare the sweet-potato sauce: Place the pan of sweet-potato juice over low heat, and bring to a simmer. Add the lemon zest. Simmer, stirring occasionally, until the liquid has thickened; it should not taste starchy. Add the chili, lemon juice and ginger. Simmer 1 minute. Add the reduced stock, and salt and pepper to taste. Remove from heat; cover to keep warm.
• Season the duck breasts with salt and pepper. Pat the tops with the ground coriander seeds, and sprinkle the other side with the parsley. Place a large oven-proof skillet over medium-high heat, and add the remaining 2 teaspoons of oil and the duck breasts, parsley side down. Sear for about 15 seconds, then turn to sear the other side. Add the duck quarters, then put the skillet into the hot oven. Roast until breasts are medium-rare, about 3 minutes. Remove the skillet from the oven, cover lightly with foil, and allow the duck to rest for 5 minutes.
• To serve, thinly slice the breasts, less than 1/8 inch thick, and halve parsnips lengthwise. Place a parsnip half on each of four plates. Fan the breast slices across the parsnip, and lean a duck quarter against the highest point. Drizzle with sauce.

NORTHERN ITALIAN SWEET AND SOUR DUCK SAUCE

Steps:

• Heat stock to a simmer and reduce by half.
• Add remaining ingredients, except vinegar, liqueur, butter, and seasoning, to the reduced stock and heat to simmer. Cook until desired flavor and consistency are achieved.
• Add vinegar, liqueur, and season with salt and pepper, to taste. Skim off any impurities, and adjust consistency as needed.
• Strain through a fine sieve into a clean saucepan. Add the butter, stirring constantly, not letting the sauce come to a boil, immediately before serving.

SPICY DUCK SAUCE

Steps:

• Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.

SEARED BREAST OF MOULARD DUCK ON QUINCE PUREE WITH QUINCE SAUCE

Steps:

• Prepare quince puree and sauce at least 1 hour ahead of cooking time for duck.
• Heat 2 tablespoons of the sugar in a heavy saucepan over medium heat until lightly caramelized. Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half, about 2 minutes. Add diced quince, stock, and salt, and partially cover. Adjust heat to low and cook until fruit is tender, 25 to 30 minutes, stirring occasionally. Puree in an electric blender or with a hand mixer until smooth. Return to the pan and keep warm.
• Heat the remaining 1 1/2 tablespoons sugar in a small saucepan over medium heat until lightly caramelized. Add the remaining 3 tablespoons of vinegar and reduce by half. Add quince peelings and demi-glace. Infuse sauce over low heat for 30 minutes, strain, and keep warm.
• Heat a heavy skillet until medium hot, over medium-high heat. Season both sides of the duck breasts with salt and pepper. Put duck breast in pan, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium, and cook 4 minutes longer. Remove duck from heat and keep warm in 1 of the skillets.
• To serve, place a small amount of the puree in the center of each of 4 warmed plates. Cut duck breast in half, then cut across the grain into 1/4 inch slices. Shingle the duck slices over the puree. Spoon a small amount of infused quince sauce around the meat. Serve at once.

SEARED DUCK BREAST WITH ROASTED GRAPE AND PORT WINE SAUCE WITH SWEET POTATO CAKE AND SAUTéED HARICOT VERTS

Steps:

• Preheat the oven to 400 degrees F.
• For the duck: Score the skin on the duck breasts in a crosshatch pattern and season on both sides with salt. Place skin-side down in a cold medium sauté pan. Place the pan over low heat and slowly render the fat for 10 minutes, occasionally removing and reserving the fat. Flip the breasts and cook on the flesh side for 2 to 3 minutes. Transfer to a sheet pan, reserving the sauté pan, and bake for 5 minutes. Set aside to rest for 10 minutes and leave the oven on for the sweet potato cake.
• Meanwhile, to the reserved sauté pan, add the shallots and salt and turn the heat to medium. If the pan is too dry, add 1 tablespoon of the reserved duck fat. Sweat the shallots, stirring occasionally, until soft and translucent, about 5 minutes. Add 1/4 cup of the stock and deglaze the bits from the bottom of the pan. When the stock is reduced by about half, add the grapes and 1/2 cup of the stock. Bring to a boil, then reduce the stock by about half again.
• Remove the pan from the heat and add the port wine. Return to the heat and slightly tilt the pan forward to flambe. Reduce until the alcohol has cooked off, about 2 minutes. Add the remaining 1/4 cup stock and any juices from the duck that have accumulated on the sheet pan and reduce by about half. Finish the sauce with the butter, taste for seasoning and keep warm.
• For the sweet potato cake: Coat a small nonstick pan with olive oil. Starting in the center of the pan, arrange a layer of sweet potato slices to cover the bottom of the pan, slightly overlapping them in a circular pattern. Season with salt. Repeat the process with a second layer, adding salt, olive oil and 1 tablespoon of the Parmesan. Repeat this process 4 more times, adding Parmesan on every other layer. On the last layer, add salt and Parmesan, but not olive oil. Firmly press down on the top of the potatoes.
• Place the pan over medium-low heat and slowly cook until the bottom of the potatoes is golden brown, 5 to 7 minutes, gently shaking the pan occasionally to prevent the potatoes from sticking. Cover with a flat lid, flip the sweet potato cake onto the lid, then slide the cake back into the pan (the layer of potatoes that was on the bottom will now be on the top). Cook 5 minutes more, then bake until the potatoes are fully cooked through and fork tender, 10 to 15 minutes. Drain off some of the excess fat, then slide the cake onto a cutting board and slice into wedges.
• For the haricot verts: While the sweet potato cake bakes, season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricot verts to the boiling water and cook until bright green and tender, but still slightly crisp, 2 to 3 minutes. Remove the haricot verts and immediately plunge into the ice bath.
• Coat the bottom of a large sauté pan with olive oil, add the shallots, red pepper flakes and salt and sweat over medium-high heat until the shallots are soft and translucent, 5 minutes. Add a bit of the reserved duck fat and the drained haricot verts and toss to combine. Season with salt to taste, then remove from the heat.
• To serve: Slice the duck on the bias, then plate it. Spoon the sauce over the duck and around the plates and garnish with some chives. Serve alongside a wedge of sweet potato cake and the haricot verts.

ROAST CORIANDER BREAST OF DUCK WITH ROAST PARSNIP AND SWEET POTATO SAUCE

Steps:

• Cut each potato into 6 long wedges. Save 4 wedges. Juice the remaining wedges in an electric vegetable juicer, and pour the juice through a fine mesh strainer. This will yield approximately 4 cups. Allow the juice to stand for 2 hours. A layer of white starch will form at the bottom of the juice. Pour the juice off the starch into a medium saucepot. Place over a medium flame and reduce to one cup or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chili pepper. Stir until the sauce tastes spicy enough and strain immediately. Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil. Rub the 4 reserved sweet potato wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a cookie sheet in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large saute pan over a medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Wipe the saute pan with a towel that has been dipped into grapeseed oil. Add the duck breasts, seed side down. Saute until the coriander browns. Turn the duck breast over and transfer the pan to a 375 degree oven for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. Set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots.

SEARED DUCK WITH GINGER MASH

Steps:

• Cut 4 thin slices of the ginger and shred, then finely grate the remainder. Rub ¼ tsp each grated ginger and orange zest into the duck breasts, then grind over plenty of black pepper and set aside. Put both types of potato into a steamer and cook for 15 mins until tender. Transfer to a bowl and add the remaining grated ginger, then blitz with a hand blender until smooth. Cover and keep warm.
• Meanwhile, heat the oil in a large non-stick frying pan. Add the onion, garlic and shredded ginger and fry for 5 mins until softened and starting to turn golden. Push the onions to one side, add the duck and cook for 8 mins, turning frequently and stirring the onions occasionally. Lift the duck out of the pan and put on a plate to rest.
• Put the broccoli and sprouts into the steamer and cook for 8 mins until tender. Meanwhile, make the sauce. Add 150ml water, ½ tsp orange zest and the bouillon to the onion mixture and bubble to a sauce, then remove from the heat and add the orange juice.
• Smear the ginger mash onto two warmed plates and top with the duck. Spoon over the onions and drizzle over the sauce. Scatter with the parsley or coriander, if using, and serve with the broccoli and sprouts.

DUCK BREASTS WITH CORIANDER, ENDIVE, AND SWEET-AND-SOUR ORANGE SAUCE

Steps:

• For endive:
• Arrange endive in single layer in heavy large skillet; sprinkle with sugar and salt. Add juice and stock; bring to boil. Reduce heat to medium-low. Cover; simmer 15 minutes. Turn endive over. Cover; simmer until tender, about 10 minutes longer. Using tongs, transfer endive to plate, draining juices back into skillet. Boil juices in skillet until reduced almost to glaze, whisking occasionally, about 9 minutes. Season juices with salt and pepper. Return endive to skillet.
• For sauce:
• Stir vinegar, sugar, and coriander seeds in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil (do not stir) until syrup is dark at edge of pan and bubbles break thickly on surface, swirling pan occasionally, about 5 minutes. Carefully add juice and stock and boil until sauce is reduced to 1 cup, stirring often, about 12 minutes. Strain sauce into another small saucepan. Add peel. Simmer until sauce is reduced to 1/2 cup, about 3 minutes. (Endive and sauce can be made 1 day ahead. Cover separately; chill.)
• For duck:
• Preheat oven to 425°F. Sprinkle duck with salt and pepper. Melt butter with oil in heavy large ovenproof skillet over high heat. Add duck, skin side down; cook until skin is very crisp, about 5 minutes. Using tongs, transfer duck, skin side down, to work surface. Brush meat side of each duck breast with 1/2 tablespoon honey. Press 1/2 tablespoon coriander seeds into honey on each breast. Discard fat from skillet. Return duck, skin side up, to skillet. Press 1/2 tablespoon coriander seeds onto skin of each breast.
• Place duck in oven and roast until cooked to desired doneness, about 7 minutes for medium-rare (150°F to 160°F). Rewarm endive in covered skillet. Transfer duck to work surface. Brush most seeds off duck. Cut each breast crosswise into thin slices. Overlap slices of 1 breast on each plate. Spoon sauce over. Set 3 heads of endive on each plate.