Pan Roasted Duck Breast And Confit Leg With Champ Spring Roll Foie Gras And Orange Mead Sauce Food

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

TRIO OF DUCK ROASTED BREAST, LEG CONFIT AND SEARED FOIE GRAS WITH HORSERADISH PARSNIP PUREE AND HUCKLEBERRY BRANDY SAUCE

Steps:

• On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate. Spoon or ladle the huckleberry brandy sauce around the parsnip puree. Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate. Place the sliced duck breast on top of the confit in a fanned circular fashion. Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips.
• Preheat the oven to 400 degrees F.
• French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast. With the heel of a chef's knife make a clean break on the bone without creating any fragments. (You can also purchase boneless duck breasts if you desire.)
• Score the skin on each breast by lightly cutting through the skin but not into the meat. Make a criss cross pattern to allow for easy rendering. Preheat a large saute pan and add the canola oil. Season the duck with salt and pepper on all sides. Place the breasts into the skillet, skin side down. Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy.
• Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness. Remove the duck and allow it to rest for 1 to 2 minutes. Slice the breast into 4 to 6 equal pieces and serve immediately. The duck should be served medium rare.
• Preheat the oven to 225 degrees F.
• Place a heavy gauge skillet on the stove over medium heat. Add 1 ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15 to 20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place in the oven for 3 to 4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed.
• Heat a saute pan over very high heat and allow it to get extremely hot. Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown. Serve immediately.
• In a large sauce pot add the potatoes and the parsnips and season with salt. Cover with water and bring to a boil. Allow it to simmer until the potatoes are tender. Drain the potatoes and parsnips and place into a blender or food processor. Add the heavy cream to form a mashed consistency. Add the horseradish and puree until very smooth and season with salt, to taste. Do not over mix. Place the mixture into a pastry (piping) bag and reserve hot for the assembly.
• In a small saucepan add all ingredients together and bring to a boil. Reduce by 2/3 and season with lemon juice and salt.

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

ROASTED DUCK LEGS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.
• Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven.
• Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours.
• Making leftovers right: If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use. Thaw overnight in the refrigerator.

ROASTED DUCK BREASTS WITH FARRO RISOTTO AND DUCK CONFIT

Steps:

• For sauce:
• Mix first 5 ingredients and duck legs and thighs in bowl. Cover leg-thigh mixture and breasts and carcasses separately; chill overnight.
• Preheat oven to 200°F. Heat duck fat in medium ovenproof pot over medium heat to 200°F. Add duck leg-thigh mixture; transfer to oven and cook until meat falls from bones, about 2 hours. Allow duck confit to cool 2 hours.
• Preheat oven to 400°F. Place duck carcasses in large ovenproof pot; roast uncovered until lightly browned, about 30 minutes. Transfer pot to stove top. Add leek and next 3 ingredients and sauté over medium-high heat until vegetables are lightly browned, about 3 minutes. Add Port; boil until liquid is reduced by half, about 2 minutes. Add 6 cups water; boil gently for 30 minutes. Add peppercorns; boil broth 10 minutes. Strain broth; skim fat from surface. Boil broth in medium saucepan until reduced to 1/2 cup, about 30 minutes. Whisk butter into sauce. (Can be made 1 day ahead. Chill confit and sauce separately.)
• Rewarm duck confit to melt fat; remove duck from fat. Cut meat from bones and add to sauce.
• For farro risotto:
• Soak farro in cold water 20 minutes. Drain; rinse. Bring 8 cups water to boil in medium saucepan. Add 1/2 cup oil and farro. Simmer 20 minutes. Drain in strainer and rinse. Melt 1 tablespoon butter with 1 tablespoon oil in medium saucepan over medium heat. Add shallots; sauté 1 minute. Add farro and wine. Simmer until almost all liquid evaporates, stirring frequently, about 5 minutes. Add chicken broth 1 cup at a time and simmer until liquid is absorbed and farro is just tender, stirring frequently, about 14 minutes total. Stir in cheese and 1 tablespoon butter. Season with salt and pepper.
• Meanwhile, prepare duck breasts:
• Preheat oven to 450°F. Sprinkle duck breasts with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat. Add duck breasts, skin side down; cook until skin is crisp, about 5 minutes. Turn duck over. Cook 1 minute; remove from heat.
• Bring honey to boil in medium saucepan over medium-high heat. Add nuts and star anise; boil until honey is reduced to thick syrup, stirring constantly, about 2 minutes. Spoon honey-nut mixture onto duck breasts. Cook in oven about 4 minutes for medium-rare.
• Rewarm duck confit sauce over low heat. Divide risotto among 4 plates. Using slotted spoon, remove duck meat from sauce and spoon over risotto. Slice breasts diagonally; arrange around risotto. Drizzle duck with confit sauce.
• *Farro is sold at some Italian markets and natural foods stores.
• **A brown star-shaped seed pod available at Asian markets and specialty foods stores and in the spice section of some supermarkets.