Trio Of Duck Roasted Breast Leg Confit And Seared Foie Gras With Horseradish Parsnip Puree And Huckleberry Brandy Sauce Recipes

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

PAN ROASTED DUCK BREAST AND CONFIT LEG WITH CHAMP SPRING ROLL, FOIE GRAS AND ORANGE MEAD SAUCE

Steps:

• Spring Rolls:
• In a deep saucepan, heat several inches of oil to 350 degrees F.
• Cook potatoes in salted water until tender. Drain cooked potatoes and return to pot and allow to dry over low heat.
• Heat cream in a small saucepan until boiling, remove from heat and set aside. Meanwhile, blanch scallions in boiling salted water for 1 minute, then puree with cream in a blender.
• Mash or rice the potatoes and add the butter, salt, and pepper, to taste. Add cream scallion mixture and mix until smooth. Potato mixture should be a vivid green color. Allow to cool, then roll into 2 logs. Brush egg on a spring roll wrapper and place another wrapper on top. Place potato log on the bottom side, fold sides in and roll up. Repeat for the second spring roll. Fry until golden brown, about 3 to 4 minutes.
• Duck:
• Preheat oven to 400 degrees F.
• Put confit legs, skin side up, on a baking sheet and cook until skin is crisp and meat is heated through, about 10 minutes.
• Meanwhile, season duck breast with salt and pepper. In a medium skillet over medium heat, place duck breast skin side down. Cook until fat is rendered and skin is crisp, about 5 minutes. Add garlic cloves to the pan and place in the oven for 2 to 3 minutes, baste breast with rendered duck fat and flip, cook for 3 more minutes or to desired doneness. Remove garlic and duck breasts and place on warm plate. Pour out excess duck fat, and add shallots to the skillet, cook just to sear foie gras (just a few seconds). Remove and place on a warm plate. Add the mead and orange juice and boil until reduced to 1 tablespoon. Add stock, seared foie gras, butter and scallions to the pan, remove from heat and stir until butter melts.
• To assemble the dish, cut spring roll on a bias in the middle, slice off ends and place on the plate upright. Place duck confit on the plate and slice the duck breast, fanning it out on the plate. Spoon sauce on the duck breast, leg and plate.

ROASTED DUCK LEGS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil.
• Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven.
• Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours.
• Making leftovers right: If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use. Thaw overnight in the refrigerator.