Duck And Oxtail Consomme Smoked Duck Foie Gras Flan Recipes

DUCK, DUCK, DUCK: SMOKED BREAST, GRILLED FOIE GRAS AND BARBEQUED THIGHS

Steps:

• On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips. Mix all the spices together and rub the duck breast vigorously. Place the breasts on the grill on the opposite side of the coals in a low heat grill. Smoke the breasts slowly at 275 degrees for about 1 hour.
• Mix together the cider, vinegar, garlic and pepper to make a marinade. Combine the marinade and duck thighs and store overnight in the refrigerator. Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour. After the breasts and thighs have smoked for about 1 hour, remove them from the grill. Bring the coals up to medium high heat.
• Combine cherries and pears in a medium size saucepan and bring to a boil on the grill. Remove from heat and add vinegar. Sprinkle with salt and pepper.
• Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes. Carefully turn over and cook for 2 more minutes. Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin. Remove the duck breast from the grill and slice on bias, 3/4-inch thick. Slice the thighs on bias 3/4-inch thick. Serve the breast, thighs and foie gras with the cherry sauce.

DUCK FOIE GRAS IN SPICED RED WINE

Steps:

• Pour the wine into a large cast iron pot and add all of the ingredients. Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling. Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid. Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours. Remove the duck liver from the wine, and cut into thick slices. Accompany the meat with a salad and some green asparagus spears served with a vinaigrette.

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.
• Duck Breasts:
• 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.

SMOKED FOIE GRAS WITH GRAPE SAUCE

Steps:

• Heat a heavy skillet over high heat until hot. Add duck fat to pan, then add grapes and sprinkle sugar over them. Allow grapes to caramelize a little, then add vinegar and reduce by half. Add demi-glace and let reduce again, until sauce is thick enough to coat grapes. Keep warm. Sprinkle foie gras with salt and pepper. When pan is very hot and almost smoking, put in foie gras slices and cook for 30 seconds on each side. Remove form pan, place on paper towels. Serve slices of foie gras on warmed plates with grapes and sauce poured over them.;

CLASSIC DUCK FOIE TERRINE

Steps:

• Three to five days ahead, preheat the oven to 190 degrees. Gently separate the lobes and pick out and discard large veins and greenish bile, if any. Try not to break the liver up. (If not at room temperature, it will fall apart.)
• Place first lobe in a terrine large enough to hold the foie gras snugly. Sprinkle with half the salt and pepper. Splash on 1 tablespoon of the wine, layer the other lobe and any small pieces on top and add the remaining wine. Season with the remaining salt and pepper. Cover the terrine snugly with plastic wrap.
• Line the bottom of a roasting pan with a kitchen towel and place the terrine on top. Pour in enough hot (not boiling) water to come an inch or so up the sides of the terrine. Bake until an instant-read thermometer inserted into the foie gras reaches 115 degrees. (The U.S.D.A. recommends an internal temperature of 160 degrees.)
• Remove from oven and take the terrine out of the roasting pan. Place a weight on top and leave at room temperature for 30 minutes.
• Pour off any juices that have accumulated and use a gravy separator to separate the juices from the fat. Pour the fat back on top of the terrine. Discard juices.
• Refrigerate 3 to 5 days. To serve, slice thinly or use for French kisses and Gascogne sushi. Terrine keeps, refrigerated, up to 15 days.

SAUTEED DUCK FOIE GRAS

Steps:

• After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
• Heat 1 teaspoon of the canola oil in a 10-inch 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.
• 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.