It's no secret that I grew up in Central Ontario, Canada where the Summer season is really just two or three weeks of really bad pond ice skating. When we do talk about "the seasons" it's always "Fishing Season",
"Duck Hunting Season",
"Deer Season";
...you get the idea.
A good friend sent some fantastic duck to me in late Fall (Duck Season), all dressed and freeze packed knowing I would create "art" when I decided to cook it up.
In my opinion, "art" is subjective...
so what may be a dramatic looking duck dish to me...
could very well be lame duck to someone else ;o)
I thought I'd share my favorite roast duck recipe today (it's a perfect day for the aroma of roast duck filling the house!) The accompanying sauce is a go-to for me and works well with Lamb, chicken, pork as well as duck breast.
One note before we begin... the breed of duck you use will greatly affect the cooking time and end result. If you are using Muscovy duck...
I suggest you serve it medium-rare. It turns out tough and an odd green-grey color if cooked too long and no one wants that! I don't particularly care for Muscovy duck meat so in the past I've substituted Long Island duck.
It can be cooked medium-well without any weirdness. Remember the longer you marinate your duck breast, the better!
Let's start by getting that duck in it's marinade!
Here's what you'll need:
Curing Salt ....about a teaspoon
Cranberry Juice... 1 cup
Apple Juice... 1/2 cup
Pickling spice... yes, pickling spice... about a tablespoon
Chopped Garlic... 2 teaspoons
Chopped Shallots... 2 teaspoons
Chopped fresh ginger... about a teaspoon (unless you really like ginger then put in 1.5 teaspoons)
Cider vinegar... 2 tablespoons
Extra virgin olive oil... 5 tablespoons
4 Duck Breasts, trimmed (you can leave the skin on it you like but I remove them since duck is a super fatty bird anyway and who wants a grease fire (again) in the oven?
In a medium size saucepan over low heat combine the salt, apple and cranberry juices, pickling spices, garlic, shallots, ginger and vinegar; stir until the salt dissolves. Remove from heat until cooled then add olive oil, stir then place the duck breasts into a large glass bowl or 9" X 13" Pirex dish and pour the marinade over the duck. Cover and chill 6 hours OR overnight.
Let's get to cooking that duck!
Pre-heat oven to 350ºF. Add remaining olive oil to your favorite oven proof skillet and using medium heat on the stove top sear the duck breasts. Finish in the preheated oven to your desired "doneness". I suggest around 15 to 18 minutes but if you prefer your duck with wings still flappin' 10 minutes should do it.
For the sauce you'll need:
1/4 cup sugar
1 teaspoon fresh lemon juice
1/4 cup brandy
1 cup Port (if Laura Sweet is making this dish, she would suggest 2 cups of Port!)
1 cinnamon stick
2 whole star anise
1 cardamom pod
1 teaspoon green peppercorns, mashed
1 bay leaf
1/2 cup tomato puree or if handy, tomato paste
Mmmmmm, now cooking the sauce... cook the sugar and lemon juice in a heavy saucepan over medium heat until it turns a golden brown color. Slowly, and I mean SLOWLY add the brandy, Port, cinnamon, star anise, cardamom, green peppercorns and a bay leaf. Simmer about 10 to 12 minutes then add the tomato puree/ paste, stir really well and reduce the sauce by half. Don't forget to strain it at this point... you can't digest a bay leaf! Toss the solids and put the the sauce back into the saucepan; let it simmer as you add the stock, dried cherries and cherry juice. In about 7 minutes you'll have an amazing sauce!
Slice up the duck breasts for plating and pour the sauce over top. Done.
It's deeeeeelish!!! Enjoy!
As always, any questions just email me!
Lots of love from,
The Sunflower
xoxo
"Duck Hunting Season",
"Deer Season";
...you get the idea.
A good friend sent some fantastic duck to me in late Fall (Duck Season), all dressed and freeze packed knowing I would create "art" when I decided to cook it up.
In my opinion, "art" is subjective...
so what may be a dramatic looking duck dish to me...
could very well be lame duck to someone else ;o)
I thought I'd share my favorite roast duck recipe today (it's a perfect day for the aroma of roast duck filling the house!) The accompanying sauce is a go-to for me and works well with Lamb, chicken, pork as well as duck breast.
One note before we begin... the breed of duck you use will greatly affect the cooking time and end result. If you are using Muscovy duck...
I suggest you serve it medium-rare. It turns out tough and an odd green-grey color if cooked too long and no one wants that! I don't particularly care for Muscovy duck meat so in the past I've substituted Long Island duck.
It can be cooked medium-well without any weirdness. Remember the longer you marinate your duck breast, the better!
Let's start by getting that duck in it's marinade!
Here's what you'll need:
Curing Salt ....about a teaspoon
Cranberry Juice... 1 cup
Apple Juice... 1/2 cup
Pickling spice... yes, pickling spice... about a tablespoon
Chopped Garlic... 2 teaspoons
Chopped Shallots... 2 teaspoons
Chopped fresh ginger... about a teaspoon (unless you really like ginger then put in 1.5 teaspoons)
Cider vinegar... 2 tablespoons
Extra virgin olive oil... 5 tablespoons
4 Duck Breasts, trimmed (you can leave the skin on it you like but I remove them since duck is a super fatty bird anyway and who wants a grease fire (again) in the oven?
In a medium size saucepan over low heat combine the salt, apple and cranberry juices, pickling spices, garlic, shallots, ginger and vinegar; stir until the salt dissolves. Remove from heat until cooled then add olive oil, stir then place the duck breasts into a large glass bowl or 9" X 13" Pirex dish and pour the marinade over the duck. Cover and chill 6 hours OR overnight.
Let's get to cooking that duck!
Pre-heat oven to 350ºF. Add remaining olive oil to your favorite oven proof skillet and using medium heat on the stove top sear the duck breasts. Finish in the preheated oven to your desired "doneness". I suggest around 15 to 18 minutes but if you prefer your duck with wings still flappin' 10 minutes should do it.
For the sauce you'll need:
1/4 cup sugar
1 teaspoon fresh lemon juice
1/4 cup brandy
1 cup Port (if Laura Sweet is making this dish, she would suggest 2 cups of Port!)
1 cinnamon stick
2 whole star anise
1 cardamom pod
1 teaspoon green peppercorns, mashed
1 bay leaf
1/2 cup tomato puree or if handy, tomato paste
Mmmmmm, now cooking the sauce... cook the sugar and lemon juice in a heavy saucepan over medium heat until it turns a golden brown color. Slowly, and I mean SLOWLY add the brandy, Port, cinnamon, star anise, cardamom, green peppercorns and a bay leaf. Simmer about 10 to 12 minutes then add the tomato puree/ paste, stir really well and reduce the sauce by half. Don't forget to strain it at this point... you can't digest a bay leaf! Toss the solids and put the the sauce back into the saucepan; let it simmer as you add the stock, dried cherries and cherry juice. In about 7 minutes you'll have an amazing sauce!
Slice up the duck breasts for plating and pour the sauce over top. Done.
It's deeeeeelish!!! Enjoy!
As always, any questions just email me!
Lots of love from,
The Sunflower
xoxo
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