AVIS - Duck meat recipes

Terrine of Duck Breast with Green Peppercorn Sauce

AVIS — 2010-02-19T12:41:27+02:00

by Stéphane Reynaud

Makes 1 kg / 2¼ lb

Preparation time: 30 minutes

Cooking time: 2 hours

5 tablespoons olive oil

3 onions, chopped

200 g / 7 oz boneless duck meat, chopped

300 g / 11 oz streaky (fatty) bacon, chopped

300 g / 11 oz boneless pork blade (shoulder), chopped

50 ml / 2 fl oz (¼ cup) white port

1 tablespoon green peppercorns

½ teaspoon finely grated orange zest

100 g / 3 ½ oz smoked duck breast, sliced

100 g /3 ½ oz dried duck breast, sliced

Salt and pepper

Preheat the oven to 180�C / 350�F / Gas Mark 4. Heat the olive oil in a frying pan (skillet). Add the onions and cook over a low heat, stirring occasionally, for 5 minutes, until softened. Remove the pan from the heat. Mix together the chopped duck meat, bacon and pork blade in a bowl, add the port, peppercorns, onions and orange zest and season with salt and pepper.

Spoon one-third of the mixture into a terrine and cover with the smoked duck breast. Spoon in half the remaining mixture and cover with the dried duck breast. Add the remaining mixture. Cover and bake for 2 hours. Serve cold.

From TERRINE by Stéphane Reynaud, published by Phaidon Press Limited � 2008 Phaidon Press Limited, £16.95 / �24.95 www.phaidon.com

Pan-Seared Duck Steak with Mango Tagliatelle and Lime Recipe

AVIS — 2010-01-19T11:19:39+02:00

Total time: 1hr to 2hrPreparation time: 20 minutes
Oven temperature: 180� C (350� F)
Cooking time: 45 minutes
Difficulty: Easy

Suggestions

Always sear the skin side of the duck breast first so that it will be nice and crispy.

Garnish with few soufflé potatoes, chopped mint, sprigs of flat-leaf parsley.

Ingredients:

Ingredients for each serving:

1 Duck breast (200 g / 7 oz.)
1 lemon
1/2 ripe Mango
A few mint leaves
100 g (3 1/2 oz.) potato

Sauce:

1 tsp. chopped shallot
3 g (1 tsp.) chopped ginger
1 tsp. acacia honey
A splash of aged wine vinegar
3 g (1 tsp.) Chinese five-spice powder
100 ml (6 tbsp.) duck jus
10 g (2 tsp.) diced butter (for the sauce)

Method

Cook the duck breast in very hot virgin olive oil, skin side down so that it gets very crispy.

Mango tagliatelle

Cut the mango into thin strips and marinate them in olive oil and lemon juice.

Sauce

Sauté the five-spice powder with the acacia honey and grated ginger;
add the brown duck jus and let reduce by half.
Whisk in the butter. Add some oven-roasted sesame to bring out the flavor along with some ginger alcohol.

Enriched Duck Stock

AVIS — 2010-01-13T12:36:10+02:00

MAKES 8 CUPS

Enriching this duck stock with demi-glace makes the sauce for Duck With Cherries particularly satiny.

Ingredients:

1 duck carcass
1 yellow onion, quartered
8 black peppercorns
1 bay leaf
2 tsp. salt
2 cups duck demi-glace

Preparation:

1. Preheat oven to 250 C�. Chop duck carcass into 16 pieces, then put in a heavy roasting pan with onions, peppercorns, and bay leaf. Season with salt and roast until deeply browned, about 45 minutes.

2. Remove from oven and add 12 cups water. Using a wooden spoon, scrape any browned bits stuck to bottom of pan, then return pan to oven and roast until stock has reduced by half, about 30 minutes. Strain stock and add demi-glace.

Duck Breast with Fresh Cherry Sauce and Grilled Apricots

AVIS — 2009-06-27T19:51:40+03:00

Most chefs tend to put duck on their menus in fall or winter, but you can also cook duck in summer, pairing the meat with ripe apricots, peaches or cherries. You can marinate the apricots in garlic and thyme, then serve them alongside slices of golden, crispy-skinned duck and a bright cherry sauce.

Ingredients:

3 1/2 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon chopped thyme

1 tablespoon minced garlic

Salt and freshly ground pepper

4 apricots, halved and pitted

1 cup apple juice or cider

1/2 cup red wine vinegar

Pinch of sugar

1/2 pound sweet cherries, pitted (2 cups)

1 tablespoon minced shallots

1 tablespoon fresh lime juice

1 large fennel bulb, cored and very thinly sliced

4 boneless Pekin duck breasts (6 ounces each), skin scored in a crosshatch pattern

1/2 cup small arugula leaves

2 tablespoons minced chives

Preparation:

1. In a shallow dish, combine 2 tablespoons of the olive oil with 1 tablespoon of the thyme and the garlic and season with salt and pepper. Add the apricot halves and toss to coat. Let stand for 1 hour.

2. Meanwhile, preheat the oven to 400�. In a medium saucepan, combine the apple juice, vinegar and sugar and boil over moderately high heat until slightly thickened, about 15 minutes. Add the cherries and boil until tender, about 3 minutes. With a slotted spoon, transfer the cherries to a bowl. Add the shallots to the saucepan and boil over high heat until the liquid has reduced to 1/2 cup, about 4 minutes. Return the cherries to the saucepan. Stir in the remaining 1 teaspoon of thyme and season with salt and pepper. Keep the cherry sauce warm.

3. Light a grill. In a medium bowl, mix the remaining 1 1/2 tablespoons of olive oil with the lime juice and season with salt and pepper. Add the fennel and toss well.

4. Grill the apricots over a medium-hot fire until lightly charred and tender, about 3 minutes per side. Transfer to a plate and keep warm.

5. Heat a large ovenproof skillet. Season the duck breasts generously with salt and pepper. Add to the skillet, skin side down, and cook over moderately high heat until some of the fat has been rendered, about 3 minutes. Transfer the skillet to the oven and roast the duck breasts for 3 minutes. Turn the breasts and roast for about 3 minutes longer, until medium-rare. Transfer the breasts to a carving board to rest for 5 minutes.

6. Toss the arugula and chives with the fennel salad and arrange on 4 plates. Slice the duck breasts crosswise 1/4 inch thick; arrange the slices on the plates and top with the cherry sauce. Garnish with the grilled apricots and serve.

Note: The cherry sauce can be refrigerated overnight. Reheat gently before serving.

Roast duck legs with red wine sauce

AVIS — 2009-06-27T18:51:24+03:00

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

Ingredients:

4 duck legs

½ tsp five spice powder

bunch of rosemary sprigs

4 fat garlic cloves

half a bottle of red wine

2 tbsp redcurrants or quince jelly

Preparation:

1. Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.

2. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.

Seared Duck Breast with Cranberry Sauce

AVIS — 2009-06-26T13:03:31+03:00

SERVES 4

Ingredients:

4 duck breasts (approx 1 kg)

4 lagre potatoes

1 celeriac

1 fennel

100 ml duck or chicken stock

2 tablespoons cranberry jelly

Spring thyme

50g butter

1 tablespoon brown sugar

1 shot of Pernod

12 cherry tomatoes

Preparation:

1. Peel and thinly slice the celeriac and place into a shallow baking tray. Add a thin layer of water then add the butter, brown sugar, thyme and season with sea salt. Heat on the hob for approximately 10 minutes until the celeriac is soft.

2. Peel the potatoes and trim to create an oval shape and poach in boiling water (starting from cold) for approximately five minutes or until soft.

3. Mix the stock with the cranberry jelly until it forms a thin paste.

4. Take the duck breast and slice the skin to expose the fat and season with salt and pepper. Pan fry the duck with the skin side down with no oil using a low heat. Gently increase the heat and seal the duck on both sides. Remove the exess fat and then cook in the oven for about 15 minutes at 180ºC.

5. Poach the fennel for around 10 minutes in boiling water. Add the Pernod and season with salt. When cooked slice in half.

6. A few minutes before removing the duck from the oven add the cherry tomatoes. When cooked allow the duck 2-3 minutes to rest before serving.

7. Gently melt some butter in a pan until it forms a rich foam then add the potatoes, celeriac and fennel.

8. Slice the duck and drizzle the cranberry sauce on the top, garnish with the thyme.

Foie Gras Canape

AVIS — 2009-06-26T12:26:43+03:00

SERVES 8

Ingredients:

whole duck liver (approx. 450 gr.)

formed bread, cut into thin slices

salt

freshly ground black pepper

Preparation:

1. Clen the duck liver and cut it into 7-8 mm thick pieces. Add the salt and the black pepper.

2. Cover the grill of the oven with aluminium folio and put the slices of the bread. Bake until gold and bring them out of the oven.

3. Turn the slices on the other side and put 1-2 pieces of the foie gras. Put them back in the oven for about 3-4 minutes, until the foie gras tightens. Be carefull not to overdo the duck liver.

4. Serve on plateau.

Note: Choose a bread with a more thick middle, so it could absorb the sauce of the duck liver. Serve on serviettes, because it is eaten by hands.

Sauteed Duck Foie Gras

AVIS — 2009-06-15T16:26:39+03:00

SERVES 4

Sautéeing duck foie gras is not hard to do, but be careful; otherwise, you'll end up with a puddle of very expensive melted fat.

Ingredients:

1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined

Salt and pepper to taste

2 tsp canola oil

2 tbsp balsamic vinegar

Preparation:

1. After deveining, cut the foie gras crosswise into 1,5 cm-thick pieces, then season with salt and pepper.

2. Heat 1 teaspoon of the canola oil in a 25 cm heavy skillet over moderately high heat until hot but not smoking. Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.

3. Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.

Cromesquis with Foie Gras

AVIS — 2009-06-14T21:58:12+03:00

SERVE: 75 hors d'oeuvres

Michelin three-star chef Marc Meneau has made this mystifying hors d'oeuvre one of his signatures. The technique of fusing gelatin to solidify a liquid in order to seal it in a package, only to melt it later through cooking, echoes the preparation of the famous soup dumplings of Shanghai. For the cromesquis, named for a Polish gourmand, Meneau makes a filling of foie gras, truffles, port, and cream, which he envelopes in a classic breading. Because of the molten center, it is important to cool the cromesquis slightly before serving so that guests can pop them into their mouths whole, thereby avoiding a potentially messy situation while fully experiencing the sensual flavor and texture.

Ingredients:

Filling

1-3/4 ounces gelatin, about 24 leaves or 5 packages
2 cups Port
3/4 pound foie gras, diced
3 cups heavy cream
1/4 cup black truffle juice
Coarse salt
Black pepper, freshly ground
1 ounce black truffle, finely chopped

Breading:
Flour for dredging
6 eggs
6 egg yolks
4 cups fine white bread crumbs
Grapeseed oil for frying

Wine Recommendation
Bollinger Brut Grand Année 1989 (Champagne), or another dry vintage Champagne.

Preparation:

Filling
Whether using leaves or powder, dissolve the gelatin in enough cold water to cover. In a large saucepan set over high heat, reduce the port by slightly more than half, about 20 to 30 minutes. Meanwhile, in a very hot sauté pan, cook the diced foie gras for about 1 minute. Set aside. Add the cream to the reduced port and bring the mixture to a boil. Add the truffle juice and return the mixture to a boil once again. Stir in the dissolved gelatin, salt, and pepper and return the mixture to a boil. Remove from the heat and add the foie gras, along with any fat that may have rendered out. Transfer to the bowl of a food processor and process for several minutes until smooth.

Sprinkle the chopped truffle over the bottom of a half hotel pan or 2-quart baking dish, then pour in the cromesquis mixture. Refrigerate for about 12 hours, until set. Cut the chilled mixture into 1-inch squares.

Breading
Dredge the squares in flour and refrigerate for 8 hours. Beat together the eggs and the egg yolks. Dip the floured squares in the egg mixture and coat thoroughly in the bread crumbs. Refrigerate for at least 2 hours. Repeat the breading procedure (egg and bread crumbs) and return the cromesquis to the refrigerator until service.

Service
Preheat the oven to 400 degrees. In a large, deep sauté pan or pot, heat the oil to 350 degrees. Quickly deep fry the cromesquis until golden brown, drain, transfer to a rack set on a sheet pan, and finish in the oven for 3 or 4 minutes until heated through. Handle the cromesquis very gently, as the filling will have completely liquefied. Allow to cool slightly before serving. Expect that several of the cromequis will break during the cooking process and will not be usable.

Foie Gras Toast with Sautern Gelee

AVIS — 2009-06-14T21:38:05+03:00

Ingredients:

1 cup plus 1 tablespoon Sauterne or other sweet late harvest dessert wine

1 envelope unflavored gelatin

6 ounces prepared chopped duck confit

6 ounces chopped goose or duck foie gras

1 egg white

1/4 cup bread crumbs

1/2 teaspoon salt

1/8 teaspoon white pepper

15 slices brioche or homemade-style white bread, crusts removed

Vegetable oil or clarified butter, for frying

Preparation:

1. In a small saucepan heat 1 cup of wine over medium low heat. Remove from the heat and sprinkle the gelatin over the wine and stir to dissolve completely. Pour into a glass loaf pan or medium, shallow bowl and refrigerate until set, about 1 hour. Cut into small dice and refrigerate until ready to use.

2. In a food processor blend the duck confit, 4 ounces foie gras, egg white, bread crumbs, salt, pepper and remaining 1 tablespoon of wine. Pulse until the mixture forms a spreadable mousse, but is not completely smooth.

Divide the foie gras mixture among the sliced bread, spreading it evenly to the edges, then slice in half.

3. In a small heavy skillet, render the remaining foie gras over medium high heat. Fry the foie gras toasts in batches, being careful not to overcrowd, coated sides down first, until golden brown, about 1 minute on each side. Add vegetable oil as needed to keep 1/4-inch fat in the skillet for frying the toasts. Remove the toasts, drain on paper towels and allow to cool slightly, about 30 seconds, before garnishing each toast with 1 teaspoon diced Sauterne Gelee

Quatre Espices (French four-spice blend)

AVIS — 2009-06-14T09:20:17+03:00

Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.

Ingredients:

1 tablespoon white pepper

Rounded 1/4 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon grated nutmeg

Preparation:

Stir together all spices

Cooks� notes:

Spice blend keeps in an airtight container 6 months.

Confit Duck Legs

AVIS — 2009-06-12T00:36:44+03:00

Serves 6 (main course)

Active time:45 min

Start to finish:2 days

As convenient as store-bought duck confit is, we find that its quality tends to vary. Making your own allows you to control the spicing and the cooking time to produce a velvety piece of meat. This ancient preservation method has three parts: First you cure the duck legs in salt (drawing out the water in which microorganisms can live), then you slowly cook them in fat, and finally you store them fully covered in the cooking fat so air can�t get in.

Ingredients:

1 large head garlic, left unpeeled, plus 4 large cloves, divided

1/4 cup kosher salt

1 tablespoon finely chopped thyme

1 teaspoon quatre épices (French four-spice blend)

2 large shallots, finely chopped (1/4 cup)

2 Turkish bay leaves or 1 California, crumbled

6 fresh Moulard duck legs (2,5 kg total)

2 whole cloves

200 gr. rendered duck fat

Equipment: a deep-fat thermometer

Preparation:

1. Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.

2. Wipe off marinade with paper towels.

3. Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 90ºC, about 1 hour. Continue to cook duck, maintaining a temperature of 90 to 100ºC, until a wooden pick slides easily into thighs, 2 to 3 hours more.

4. Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 2-3 cm. (If necessary, shorten drumstick bones 2 to 5 cm using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.

5. Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes.

Note: Duck legs can be chilled in fat up to 3 months.

Duck Breast Steaks with Fresh Mango Relish

AVIS — 2009-06-11T14:12:43+03:00

Ingredients:

2 (350 - 450 gr) Moulard duck breast halves

1 teaspoon crushed coarse sea salt or kosher salt

0,5 kg ripe mangoes, preferably Ataulfo or Champagne

3 tablespoons finely chopped scallion

2 tablespoons fresh lime juice

1 tablespoon minced peeled ginger

2 to 3 teaspoons minced fresh hot chile (optional)

Preparation:

1. Pat duck dry. Score skin through fat with a sharp paring knife, in a crosshatch pattern, at 1/2-inch intervals. Rub all over with sea salt

2. Put duck, skin side down, in a 10- to 12-inch heavy skillet and set it over medium heat. Cook until skin is well browned, 8 to 10 minutes (duck will give off a significant amount of fat).

3. Carefully turn duck skin side up (it will spatter) and cook, covered, over medium-low heat until an instant-read thermometer registers 60º C for medium-rare, 6 to 9 minutes.

4. While duck is cooking, cut off and chop flesh from mangoes, discarding skin, and stir together with scallion, lime juice, ginger, chile (if using), and salt to taste.

5. Transfer duck with tongs to a cutting board (reserve remaining fat for another use ) and let rest 5 minutes. Cut crosswise into thin slices and serve with mango relish.

Note: This recipe is really eazy to cook, but you will be amaized by the final result. Although there�s a good reason why duck à l�orange is a classic�it�s delicious...and really good mangoes are nearing their peak. Just chop them and spike with ginger, lime, and chile to make a fast and fresh relish. It couldn�t be simpler.

Duck Breast in Brandy Sauce with Truffles and Mushrooms (Spain)

AVIS — 2009-03-16T14:25:40+02:00

SERVES 4
This dish goes back to 1960s Spain, where it was served by Swiss chefs Otto and Urs Müller at El Bulli, the beachside shack in the coastal town of Roses they transformed into a legendary Michelin-starred restaurant.

Ingredients:
1 1⁄4 cups Fundador or other Spanish brandy
80 gr. can truffle juice
2 whole magret duck breast, cut lengthwise into 2
halves
Salt and freshly ground black pepper
20 button mushrooms, cleaned, trimmed, and thinly sliced
30 gr. preserved black truffle, drained and very thinly
sliced
2 1⁄2 cups low-sodium chicken stock
2 tbsp. truffle butter
1 tbsp. chopped fresh parsley

Preparation:

1. Put brandy and truffle juice into a deep glass or ceramic dish, add duck, cover, and marinate in the refrigerator for 8 hours.

2. Preheat oven to 200� C. Heat a large skillet over medium heat until hot but not smoking. Remove duck from marinade, reserving marinade, and pat dry. Using a sharp knife, score duck skin in a crosshatch pattern. Season duck all over with salt and pepper, then cook in hot skillet, skin side down, until skin is golden brown, 8 - 12 minutes. Turn duck and cook for 1 minute more. Transfer duck, skin side up, to a shallow baking dish and set skillet aside. Roast duck for 3�4 minutes for rare. Remove duck from oven, loosely cover with foil, and set aside.

3. Pour off all but 5 tbsp. of the rendered duck fat from skillet and return skillet to medium-high heat. Add mushrooms to skillet and cook until golden, 8�10 minutes. Stir in reserved marinade and add truffles. Carefully ignite marinade with a kitchen match and allow flame to burn for 1 minute, then add stock. Increase heat to high and cook, stirring often, until sauce thickens, 20�25 minutes. Remove skillet from heat and whisk in truffle butter.

4. Divide mushrooms and sauce among four warm plates. Slice duck, divide evenly among the plates and garnish with parsley.

Terrine of Foie Gras (Classic French recipe)

�� — 2009-03-16T13:17:53+02:00

SERVES 10

This luxurious dish is a classic of French cuisine. The word terrine refers to the pot in which it is cooked�an earthenware cooking dish with a tightly fitting lid. The main feature of a terrine is that the ingredients are steamed in their own juices.

Ingredients:
1 fresh duck foie gras
1⁄3 cup good-quality sauternes
Salt and freshly ground black pepper
1 finely chopped black truffle (optional)

Preparing the Foie Gras

1. Waiting is part of the art of the terrine: Before beginning to clean and devein whole foie gras, allow chilled foie gras to warm up so that it's tender and manageable (cold liver is brittle, and its veins harder to locate and remove intact). Pull any bits of translucent membrane from the surface, and separate the two lobes, using a knife to sever any connecting veins. Inspect the folds for patches of bitter green bile that could mar the terrine and extract them with a knife.

2. Cleaning and deveining is a tricky business. For a smooth terrine, you must remove the thick, branched main vein that runs through the center of each lobe. If you're experienced, dig into the middle of each lobe with a paring knife, catch the vein under its tip and pull it out. If you're a novice, probe for the vein and its branches with your fingers, pulling it out as you follow its length.

3. Soaking deveined foie gras pieces overnight in ice water draws out any excess blood.

4. The next day, break the liver into pieces and marinate it for 2 hours in sauternes.

Preparing the Terrine of Foie Gras

1. Prepare foie gras

2. Place foie gras in a medium bowl, break into even pieces, and add sauternes. Season with salt and pepper and allow to marinate 2 hours.

3. Preheat oven to 200� C. Remove foie gras from marinade; press into a 2 1⁄2-cup terrine, leaving a bit of space at top. Place terrine on 3 folded-over paper towels in the bottom of a deep skillet, and fill skillet with hot water to reach halfway up sides of terrine. Cook until internal temperature of foie gras reaches 115� C on a meat thermometer, about 30 minutes. Pour off fat and reserve. Cool terrine.

4. Cut a piece of cardboard to fit inside top of terrine and wrap it in plastic wrap. Gently press cardboard onto foie gras; weight with a small can for 1 hour. Remove can and cardboard, return reserved fat to terrine, cover, and refrigerate 1�2 days.

5. To unmold, dip terrine in a bowl of warm water for 30 seconds, run a knife along edges, and invert onto a plate. (Reserve fat in terrine.) Serve thinly sliced, garnished with truffle, if desired. If covered in reserved fat leftovers will keep, refrigerated, for 1 week.