Belgian-Style Pan-Seared Duck Breasts with Cherry-Beer Reduction and Dried Cherries

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

4 teaspoons finely chopped fresh rosemary leaves
2 teaspoons grated lemon zest
¼ teaspoon fresh ground black pepper
2 teaspoons fresh ginger, peeled finely chopped
4(7-to-8-ounce), skin-on, boneless Pekin duck breasts
1 teaspoon Sea salt or kosher salt
1 cup Belgium Cherry Beer
1 cup duck or chicken stock
16 dried cherries
3 tablespoons butter, chilled

DIRECTIONS

Stir together the rosemary, lemon zest, black pepper, ginger and salt. Sprinkle the spice mixture on the flesh sides of the duck breasts. Sandwich with the flesh sides together (skin side out) on a plate, cover with plastic wrap, and refrigerate for 4 hours or overnight.

Take the duck out of the refrigerator and use a paper towel to wick away any moisture – it’s fine if some of spice mixture rub off.

Heat a large skillet over medium heat until hot. Place the duck breasts in the skillet skin-side down and cook undisturbed until most of the fat is released, about 8 minutes. Pour off the fat from the pan (save it for another use if desired). Flip the breasts and cook 1 minute more. Transfer the duck to a platter and turn off the heat.

Add the cherry beer to the pan and boil until reduced to 2 tablespoons, scraping up any caramelized bits that cling to the bottom of the pan. Add the stock and dried cherries and any juices on the platter that have collected around the duck. Simmer until the stock has reduced by half.

Turn off the heat and add the butter. Shake the pan back and forth until the butter has dissolved.
Season the sauce with salt and fresh ground black pepper. Slice the duck and return to the pan to warm.
Serve immediately.

© Recipe Property of Peter Berley

Braised Duck Legs with Figs Lime and Honey

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

4 duck legs, trimmed of excess fat
Salt
12 large shallots, peeled and left whole, roots trimmed
12 dried figs
2 branches fresh rosemary
4 tablespoons honey
4 quarter-size slices fresh ginger
1 teaspoon black peppercorns
1 cup dry white wine
2 tablespoons freshly squeezed lime juice
1-2 cups duck stock

DIRECTIONS

Season the duck with ¾ teaspoon salt per pound. Refrigerate 1-2 days. Pat dry.

Brown duck skin side down over medium heat for 5-7 minutes until the skin is golden brown and the fat has collected in the pan. Transfer the duck to a casserole that can hold the legs in a single later. Discard the fat.

Add shallots, figs, rosemary, honey, ginger, peppercorns, wine, and lime juice, Pour in enough stock to barely cover the contents of the pan. Bring to a boil and skim off any scum that rises. Cover pan and transfer to the oven to braise for 1½-2 hours or until the meat is very tender.

Transfer the duck, shallots and figs to a platter and keep warm. Reduce the braising liquid to desired consistency and serve.

© Recipe Property of Peter Berley

Duck Fat Fries!

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

4 russet potatoes, peeled and sliced into ¼ inch thick rounds
1-2 cups duck fat

DIRECTIONS

Rinse the potato slices in cold water to remove the surface starch. Drain well and pat dry with cotton kitchen towels.

Heat ½ inch of duck fat in a wide sauté pan over medium heat until very hot but not smoking. Fry the potato slices in a single layer, in batches, until golden brown and crisp on each side. Transfer to a serving dish and sprinkle with salt.

© Recipe Property of Peter Berley

Whole Grain or Whole Wheat Pie Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
1 cup whole wheat flour
1 tablespoon brown sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, whole wheat flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Whole Roast Duck with Spiced Maple Glaze

January 14th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

1 duck, excess fat removed
1 cup chicken or duck stock
¼ cup maple syrup
1 cup orange juice
Zest of 1 orange
1 stick cinnamon
2 cloves
2 teaspoons finely chopped fresh ginger
½ a lemon

DIRECTIONS

Preheat the oven to 400°F.

Prick the duck all over with a fork (this will allow the excess fat to render out of the duck).

Season the duck with salt and pepper and place on a rack in a roasting pan. Roast 1 hour and 20 minutes, draining off the fat during the roasting process several times. Once out of oven, set the duck aside until it is cool enough to handle.

Make the glaze: Combine the stock, syrup, orange juice and zest, cinnamon cloves and ginger in a pan and simmer over medium heat until reduced to ½ cup, strain the glaze and season with a few drops of lemon juice. Season with salt and pepper.

Cut the duck in half lengthwise and pull out the rib cage and back of each half.

Light the broiler and position a rack six inches under it.

Place the duck halves skin side up in a pan. Broil until the skin is crispy, about 4 minutes. Brush with some of the glaze and broil 2 minutes more.

Pour the remaining glaze over the duck and serve.

© Recipe Property of Peter Berley

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