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Duck “Twofer”

Food Network Canada
YIELDS
4 servings
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Ingredients

Roasted Duck Breast

2 10
oz Moulard duck breasts about 10 ounces each
Course salt, as needed
Freshly ground black pepper, as needed

Duck Leg Confit

4 4
Small duck legs
2
Tbsp Course salt
1
Tbsp duck confit seasoning (see recipe)
6
cup duck fat or vegetable oil

Duck Confit Seasoning

1 ½
Tbsp carrot dust
1 ½
Tbsp tomato dust
1
Tbsp celery root dust
1
tsp lemon dust
1
tsp chili powder
1
tsp white pepper
1
tsp red onion dust

Glazed Parsnips

2
-40/10 parsnips, peeled and cut on a bias
1
Tbsp Grapeseed oil
Course salt, as needed

Wild Rice Dumplings

2
cup all-purpose flour (plus 2 cups for kneading)
1
cup Milk
2
Large Eggs
1
Tbsp baking powder
4
oz wild rice, cooked
1
small onion, minced and browned
1
tsp fresh thyme, chopped
course salt, as needed
fresh ground pepper, as needed
2
oz foie gras, sauteed
vegetable oil, for frying

Brussel Sprout Hash

4
-80/10 brussel sprouts
2
shallots, peeled and sliced paper thin
4
strips strips double smoked bacon, cut into lardons
1
Tbsp sweet butter
2
oz white wine
Course salt, as needed
freshly ground black pepper, as needed

Aspiration

1
bunch aspiration, washed and stems peeled
1
Tbsp sweet butter
course salt, as needed
fresh ground pepper, as needed

Cloudberry Jus

4
cloves, peeled and minced
1
large shallot, peeled and minced
1
oz ginger, peeled and minced
1
orange, zest only
1
lemon, zest only
1
stalks lemongrass, smashed and tied
½
cup cloudberry preserve
2
oz brandy
1
Tbsp brown sugar
pinch red chili flakes
4
cup duck stock
2
oz red wine vinegar
course salt, as needed
fresh ground pepper, as needed
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Directions

Step 1

Preheat oven to 375F (190 C).

Step 2

Score the skin of the duck breast in a ¼ inch (6 mm) cross-hatched pattern. Season the flesh side with salt and pepper.

Step 3

Place the duck breast skin side down in a cool sauté pan and transfer to low heat. Cook the breast slowly for 8-10 minutes, this will help render out most of the fat. carefully turn breast and sear flesh side for 2 minutes.

Step 4

Remove from pan and transfer to the middle rack of oven on a baking sheet. Roast until desired doneness. Remove from oven and rest in a warm place until needed.

Step 5

Rub duck legs with salt and confit seasoning and place on a small tray. Refrigerate uncovered for a good portion of the day. This will help remove some of the moisture in the duck. Remove and brush off most of the seasoning.

Step 6

Preheat oven to 275 F (140 C).

Step 7

In a small ovenproof dish , neatly pack the duck legs and cover with fat. Place a piece of parchment over and cover with foil. Bake for 3 hours.

Step 8

Remove from oven and cool in the fat. Transfer to refrigerator and store covered until needed.

Step 9

Mix all ingredients together and store in an air tight container.

Step 10

In a small sauté pan over medium-low heat, cook the parsnips in the grapeseed oil. Stir to achieve an even golden brown colour, about 7 minutes.

Step 11

Season with salt and remove from heat. Keep warm until needed.

Step 12

In a large mixing bowl, combine the flour, milk, eggs and baking powder. Mix with a wooden spoon until a soft dough has formed.

Step 13

Add the wild rice, onions, mix until evenly distributed in the dough. Season with salt and pepper.

Step 14

Turn dough onto a heavenly floured work surface. Kneed dough until very firm and almost all the flour is incorporated, about 6-8 minutes.

Step 15

Cover dough tightly with plastic wrap so it does not dry out while you work.

Step 16

Divide dough into 12 pieces and roll out into small circles about 3 inches in diameter.

Step 17

Break off a small piece of foie gras the size of a grape and place in the center of each. Fold over to create half circles and press the edges down.

Step 18

Blanch in salted boiling water for 1-2 minutes, remove and drain on a clean kitchen towel.

Step 19

Keep covered in the refrigerator until needed.

Step 20

Fry in 350F (180 C). vegetable oil until golden brown about 3-4 minutes. Remove and drain on paper towels.

Step 21

Peel tough or blemished outer leaves off the sprouts. Holding the stem of the sprout, slice as thin as possible on a Japanese vegetable slicer. Discard the stem.

Step 22

In a large sauté pan over medium heat, render the bacon until crisp, about 5 minutes. Drain off excess fat. Add shallots and butter. Continue to cook until shallots have softened, about 3 minutes. Add brussel sprouts and continue to cook.

Step 23

Add white wine to deglaze the pan. The sprouts are done when they are wilted and you see a bright green colour. Adjust the seasoning with salt and pepper. Remove from heat and keep warm.

Step 24

In a large pot of boiling water, blanch the aspiration for 2 minutes, remove and shock in ice bath. Drain well.

Step 25

In a small sauté pan over low heat, warm the aspiration. Be careful not to brown the butter. Season with salt and pepper. Reserve and keep warm.

Step 26

In a large stockpot over high heat, sauté the garlic, shallots, ginger, lemon and orange zest.

Step 27

Add the lemon grass and continue to cook. Add the cloudberries and bring to a simmer.

Step 28

Add brandy, brown sugar and chili flakes. Add duck stock and vinegar.

Step 29

Reduce heat and cook until reduced by half, approximately 30 minutes.

Step 30

Season with salt and pepper. Remove from heat, strain through a fine china cap and reserve.

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