December 30, 2010

ATL's duck recipe (literally)

2010-11-21 Recipe Port wine Mallard duck or Brandt breast

0. Cook the wild rice first. Rinse one cup in cold water. Bring 4 cups water to a boil and add wild rice, Keep at a strong simmer for 30 min. Pour in a strainer and strain. Bring 3 cups of chicken stock to a boil. Add strained wild rice. Strong simmer for 15 min. Pour in a strainer and strain.

1. Remove the duck breast. Brine by incubating in one can of coke and 1 tbsp kosher salt in a one quart ziplock plastic bag in car after cleaning.

2. Rinse and cut out any shot wounds, etc. Slice one side 3/4 of the way through several times.

3. Place on a plate. Pat dry and pepper. No Salt, salt to taste later.

4. Dice 1 sweet onion. 3-4 cut lengthwise, then slice 3-8 crosswise. Or green onions, including tender green parts.

5. Dice 3 garlic cloves into small pieces in the white dicer. Or buy diced garlic in a jar.

6. Cut baby bellas into 1/8ths.

6. Heat a large, deep frying pan on low. Add a little domestic duck fat or olive oil. Get pan hot first. Then add onions and cook and stir until translucaent. Add mushrooms and garlic and cook until done. Remove to a bowl under the heat light.

7. Add a little more olive oil and then duck breasts to the pan and brown them on both sides. Add 1 cup regular port. Add mushrooms and onions and garlic back. Cook until reduced and duck breasts are rare.

6. Add one tbsp corn starch to a cup of cool chicken stock and mix well in a cup.

7. Then add 2 tbsp butter and about 1 cup chicken stock or the veal stock from Joseph's. Reduce and cook until duck breasts are medium rare. Add the corn starch slowly until it is the right consistency.

8. Add the cooked wild rice to the bottom of a flat bowl. Place a duck breast on top. Add onions, mushrooms and garlic on top and ladle on some of the gravy. Add some trappist burgandy wine jelly sauce or lodenberry relish or cranberry relish to the corner of the bowl.

No comments: