Magret Duck With Pepper Food

MAGRET DUCK BREAST

Steps:

• For the duck:
• Score the top of the duck breast in a criss-cross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
• Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside.
• In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes.
• Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service.
• For the Spaetzle:
• In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour.
• Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process. When ready to serve, saute in butter and season with more salt and pepper, if needed.

DUCK BREASTS WITH GREEN PEPPERCORN SAUCE

Steps:

• Heat the oven to 400 degrees F/200 degrees C. Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce.
• Deglaze the saute pan with the wine and cognac and reduce by half. Add the veal stock and peppercorns and reduce by half again. Remove from the heat and whisk in the butter.
• Carve the duck breast. Spoon over the sauce and serve.

MAGRET OF DUCK WITH FIG AND SHALLOT COMPOTE

Steps:

• In a skillet over medium heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until golden, 10 minutes. Add the wine, chicken stock, figs, lemon zest, sugar, and cloves. Decrease the heat to low and simmer until the figs are very soft but still retain their shape, about 30 to 45 minutes. Then increase the heat to high and simmer until the sauce thickens, 5 to 10 minutes. Season to taste with salt and pepper. Set aside.
• Preheat the oven to 400 degrees F.
• Place the duck breasts on a work surface, skin side up. Using a sharp knife, score the skin in a grid pattern, going through half the thickness of the skin but not through to the meat.
• Heat a large ovenproof skillet over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden and the fat from the skin has rendered, 6 to 8 minutes. Turn the duck breasts over, season with salt and pepper, and transfer the skillet to the oven. Cook until the duck breasts are medium-rare, 6 to 8 minutes.
• Remove the skillet from the oven, remove the duck, cover it with foil, and let rest for 10 minutes. In the meantime, warm the fig sauce.
• Cut each duck breast on the diagonal into 1/2-inch-thick slices. Fan the slices out on each plate, spoon the warm sauce over the top, and serve.

ROAST DUCK BREASTS WITH MAPLE SYRUP VINAIGRETTE

Steps:

• Score the duck breast skin with a sharp knife. Season with salt and pepper, and place, fat-side down, in a frying pan over a medium heat. As the fat begins to heat it will melt and crisp up. Continue to colour the skin for 10-12 mins before turning the duck over and frying for a further 4-5 mins to a pink stage. Remove the duck breasts to one side and keep warm.
• Meanwhile, boil the maple syrup and simmer until just 2 tbsp are left before removing from the heat and whisking in the sherry vinegar, groundnut and hazelnut oils. Season with salt and pepper.
• While frying the duck breasts, trim and lightly rinse the wild mushrooms. When the duck is resting, fry the mushrooms in half the butter in a hot pan, seasoning with salt and pepper, until just tender. Heat a separate pan with the remaining butter and add the washed spinach. Season with salt and pepper, allowing the leaves to wilt and soften before draining.
• To serve, divide the spinach among 4 plates. Cut each breast into 5-6 slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzling each with the maple syrup vinaigrette.

DUCK MAGRET WITH BOK CHOY AND VEGETABLE FRIED RICE

Steps:

• Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time).
• Preheat oven to 180°C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving. I like to turn the grill on for the last few minutes of cooking to really crisp up the skin.
• For The Sauce: Combine both sauces in a pan and heat until hot.
• Bok Choy:.
• Cut ends off bok choy and pull leaves apart.
• Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately.
• Vegetable Fried Rice:.
• Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.
• Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
• Serve sliced duck breast with bok choy, fried rice and sauce.