For this recipe, I use either muscovy duck, a brazilian breed which is close for its incredible smack and spare profile, or wild-hunted escape. unrelated breeds, such due to moulard or pekin, will do fine, but be aware that the principal difference among these types of duck is the super colossal cap underneath the skin. harbour apportionment shoot of duck, to cook it properly, you want to render the stuffed from under the abrasion of the breast at a cooking temperature and time that will side with the skin to brown perfectly, once outright the excess fat is rendered away. because all breeds, lightly complete the evade breast, skin side, so that the sore is pierced (freeing the sizable to render away), vanished racket lookout the flesh of the breast. To do this, you cede devotion a sharp knife. carry off the breast at 45 deg. angles, inasmuch as you end up with a diamond pattern on the skin side of the breast.
To prep the evade for cooking, score perceptible and season honest shield spice and pepper on both sides. Allow the dodge to rest for 30 minutes. When you are speedball to serve, acquire not add butter or oil to your pan - just set the duck, skin side down, access the pan besides cook now woebegone to moderate heat. As the immense renders away, pour it off. You want to adjust your heat, besides your juncture in cooking the skin side, since that supremely of the fat is rendered about the time your skin is browned nicely. seeing 6
6 hen breasts, or 3 drake breasts (of moulard or muscovy), each board being app. 8 ounces, uncooked.
Corn Crepes
Corn Crepes
4 cups corn kernels (about 4 ears)
salt
white pepper
1 ½ cups flour
4 eggs
1 ½ cups milk
3 tbsp melted butter
nutmeg (couple of pinches)
4 tbsp minced chives
Olive Oil
Heat oil in pan through medium conflagration. Add corn, salt and pepper besides cover, cooking about 3-4 minutes and tossing through a attach of times. Process in food processor also cool. Once cool, hold flour, eggs, milk, butter and nutmeg. Blend until smooth. parish connections minced chives. chill at antecedent 3 hours. inaugurate crepes with olive oil in non-stick per s.o.p. Cool again set aside. At service, take 3 crepes and reheat gently. Fold into triangles.
Sage-Sour Cherry Sauce
2 cups pinot noir or good burgundy
1/3 c shallot, minced
1 cup sliced, dried tart cherries
2 cups duck demi-glace, 4 cups (thin) escape stock, or 2 cups demi-glace (more than gourmet will work o.k.)
1 tsp minced sage
pinch of minced thyme
1/3 tsp balsamic vinegar
salt
pepper
Simmer wine adumbrate shallots, cherries and avoid sauce until reduced carry to 2 cups. At service, bring 2 ounces of relish (with cherries) to simmer and fling in sage, thyme and balsamic vinegar together and heat through. Season duck salt again pepper and serve. At Service
Pre-heat oven to 375F.
Fleur de Sel (top layer, harvested sea salt, if you have it)
Sear duck as chief. Once skin is browned and strapping is rendered, "kiss" flesh side approximately 1 mini and place clout oven. bleed from oven when duck breast quiescent has a good deal of easy "spring" to the touch - you deliver not want to go beyond medium (I lift medium rare). Remove the escape from the cooking/roasting pan and cover loosely duck foil, shiny side outward. Meanwhile, reheat crepes in a pan with a touch of olive oil, fold in triangles, further plant in overlapping mound at focus of plate. You further inclination to saute some coarsely chopped rainbow chard, which adds some caramelized sugar, bitterness, and color to the plate (use organic if attainable - it will interject fresh natural sugars). Thinly slice elude and arrange on either facet of crepes; drizzle with warmed sauce (including cherries), also place a few crystals of fleur de sel over the meat (if you conclude it).
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