Duck Fat Turkey Breasts With Green Onion Puree Recipes

DUCK-FAT TURKEY BREASTS WITH GREEN ONION PUREE

Steps:

• Preheat the oven to 400°F. Pat turkey breast dry with paper towels and season both sides liberally with salt and pepper.
• Heat a large cast-iron skillet over very high heat. Add the duck fat to the skillet. When the fat shimmers, add the turkey breast, skin-side down, and cook until dark golden brown, 3 to 5 minutes.
• Remove skillet from heat and remove the turkey from pan. Carefully stir the butter into the pan juices. Arrange the thyme branches in the skillet to make a bed for the turkey. Place the turkey, seared-side-up, on the thyme and sprinkle the garlic around the sides. Baste the turkey, and transfer the pan to the oven.
• Roast, basting every 15 minutes, until a meat thermometer inserted into the thickest part of the breast without touching bone registers 155°F, about 1 hour. Baste once more and transfer the turkey to a platter. Let the turkey rest for at least 20 minutes before slicing and serving.
• While the turkey roasts, prepare the puree. In a medium saucepan, heat the stock over medium-high, add the green onions, and simmer until tender, about 5 minutes. Using a slotted spoon, transfer the scallions to a blender, reserving the cooking liquid. Blend on high until very smooth, about 5 minutes, adding a splash of cooking liquid if necessary to help the blender puree the scallions. Add the cream cheese and blend for 2 minutes more. Season with salt to taste. Slice the turkey breast across the grain and serve with the green-onion puree.

CHINESE JERK SPICE DUCK BREAST WITH CAULIFLOWER PUREE

Steps:

• For the cranberry compote: Whisk together the sugar, rice vinegar and rum in a bowl, then pour into a saucepan. Add the cranberries and bring to a simmer over medium heat. Cook until reduced and syrupy and the cranberries are plump, 10 minutes. Cool to room temperature.
• For the cauliflower puree: Bring the cream to a boil in a medium saucepan. Add the cauliflower and bring to a medium simmer. Cook until the cream is reduced by a third and the cauliflower is fork tender, 7 to 10 minutes.
• Transfer the cauliflower and half of the reduced cream to a food processor and process until smooth. Add salt and pepper to taste. If you want a thinner puree, add more cream.
• For the fried Brussels sprouts: Heat the vegetable oil in a deep fryer. Add the Brussels sprouts and fry until light golden brown, 1 to 2 minutes. Drain well and toss with salt and pepper to taste.
• For the duck breasts: Prepare a grill for medium-high heat. Whisk together the five-spice powder, cayenne, garlic powder, onion powder, paprika, brown sugar, thyme and 2 tablespoons each salt and pepper.
• Liberally coat the duck breasts on both sides with the spice mixture. Grill skin-side down until crispy and the fat is rendered, 3 to 5 minutes. Flip the breasts and continue cooking to an internal temperature of 140 to 150 degrees F, about another 3 minutes. Let rest for 5 to 7 minutes before slicing into 1/2-inch medallions.
• To serve: Arrange some slices of duck breast atop a smear of cauliflower puree. Top with compote and scatter fried Brussels sprouts around the plate.

SAUTEED DUCK BREAST WITH WILD MUSHROOMS AND CARROT-CAULIFLOWER PUREE

Steps:

• Clean and trim the mushrooms, then halve or quarter them lengthwise to accentuate the natural shapes of the different mushrooms.
• Score the duck skin in a crosshatch pattern with a small sharp knife. Season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper.
• Heat the oil in a medium skillet over medium-high heat until hot but not smoking, then add the mushrooms, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until the mushrooms are golden and any liquid they give off evaporates, 6 to 8 minutes. Add the broth, butter, lemon juice and parsley and cook, swirling the skillet, until the butter melts and the liquid forms a sauce. Keep warm.
• Heat a large heavy skillet over medium-high heat until hot, then add the duck skin-side down. Cook until the fat begins to render from the skin, about 2 minutes, and then reduce the heat to medium. Pour any excess fat from the pan as needed while cooking the duck (use a large spatula to hold the duck in place). Continue to cook the duck, uncovered, without turning, until the skin is golden brown and crisp, about 10 minutes. Turn the duck over and continue to cook until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 1 minute more. Transfer the duck to a cutting board and let rest 5 minutes.
• Slice each duck breast into 5 to 6 pieces diagonally. Divide the Carrot-Cauliflower Puree among 4 plates, then top with the sliced duck breasts. Spoon the mushrooms and sauce around the plates and serve.
• 3/4 pound carrots, cut into small pieces
• 3/4 pound cauliflower florets, trimmed and cut into small pieces
• Kosher salt and freshly ground black pepper
• 1/2 cup heavy cream
• Put the carrots and cauliflower in a heavy medium saucepan with 1 teaspoon salt, 1/2 teaspoon pepper and 1 cup water. Bring to a boil over medium heat, cover and lower the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes.
• Transfer the vegetables to a food processor. Add the heavy cream and process until very smooth. Return the puree to the saucepan, reheat over medium heat and season with salt and pepper. (The puree can be made up to a day ahead and reheated.)