Duck Gizzard With Mushroom Wine Sauce Food

PAN-ROASTED DUCK WITH WILD MUSHROOMS

Steps:

• Rinse dried mushrooms to remove sand or dirt and place in a bowl. Cover with boiling water and let steep for 30 minutes.
• Lay duck breasts skin-side down on a cutting board. With your fingers, remove the thin tenderloins from the underside of each breast and reserve for sauce. With a sharp knife, trim away any gristle. Turn breasts skin-side up and trim excess fat from the edges. Score the skins in a diamond pattern. Season generously with salt and pepper, transfer to a plate and leave at cool room temperature for 1 hour.
• Put olive oil in a heavy saucepan over medium-high heat. When hot, add the reserved tenderloins and brown well on both sides. Add butter and flour to pan, and cook, stirring, until mixture is lightly browned, 2 to 3 minutes. Add soaked mushrooms and soaking liquid, and stir well as sauce begins to thicken. Add wine, thyme and bay leaf, turn heat to low, and simmer gently until gravylike, but not too thick, 15 to 20 minutes. Remove and discard tenderloins, thyme and bay leaf. Taste sauce and adjust seasoning. Keep warm. (Sauce may be prepared several hours or up to 2 days in advance.)
• Set a large cast-iron skillet over medium-high heat. When pan is hot, add duck breasts to skillet skin-side down and let sizzle. Lower heat to medium and cook for about 7 or 8 minutes, making sure skin doesn't brown too quickly. (This will render fat and crisp the skin.) Turn breasts over and cook 3 minutes more for rare (thermometer should read 120 degrees), or 4 to 5 minutes for medium-rare (thermometer should read 125 degrees). Transfer to a warm platter and let rest for 10 minutes.
• Pour off all but 2 tablespoons rendered fat from the pan, and raise heat to medium-high. Add sliced mushrooms and sauté, stirring occasionally, for about 5 minutes, letting them brown nicely. Season with salt and pepper. Turn off heat and stir in garlic and parsley.
• Slice duck 1/4-inch thick, crosswise at a slight angle, and serve immediately. Each serving should have 4 to 5 slices of duck, a large spoonful of mushrooms and a bit of sauce.

DUCK WITH WILD MUSHROOMS AND FIG SAUCE

Steps:

• Cut 14 figs in half lengthwise. Combine cut figs, wine, 2 cups broth and cinnamon in medium saucepan. Simmer over medium-high heat until thickened to sauce consistency, stirring occasionally, about 30 minutes. Strain sauce, pressing on solids to release juices. Discard solids. (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 450°F. Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add shallots and sauté until translucent, about 4 minutes. Add mushrooms and ginger; sauté until mushrooms are tender, about 4 minutes. Add remaining 1/4 cup broth and simmer until most of liquid is evaporated, about 4 minutes. Stir in chives. Keep warm.
• Place remaining 16 figs in small glass baking dish. Drizzle honey over figs. Bake until figs are tender and honey is slightly caramelized, about 12 minutes.
• Meanwhile, sprinkle duck breasts with salt and pepper. Melt remaining 1 tablespoon butter with olive oil in another heavy large skillet over medium heat. Add duck breasts, skin side down, and cook 5 minutes. Turn duck breasts over and continue cooking to desired doneness, about 3 minutes for medium-rare.
• Spoon mushrooms into center of each plate, dividing equally. Slice duck breasts and arrange atop mushrooms. Rewarm sauce and spoon over duck. Place 4 caramelized figs on each plate. Garnish with chives, if desired.

RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS

Steps:

• Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
• Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
• Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.

DUCK GIZZARD WITH MUSHROOM WINE SAUCE RECIPE

Steps:

• Roughly chop garlic and let sit to enhance health benefits. Set aside. Slice mushrooms and chop parsley. Heat butter on high until hot. Add garlic and mushrooms and saute for several minutes, until garlic is slightly browned Add gizzards and red wine. Turn heat down to medium and let simmer for a few minutes before adding parsley and black pepper. Cover and simmer for 15 minutes. Add salt to taste before turning off heat. Stir and spoon on top of choice of starch.