DUCK WITH CHERRIES, SPINACH AND PINE NUTS
DH and I enjoyed this way of preparing duck last night. It is from the December 2010 issue of Bon Appetit and is credited to the restaurant, Fornino, in Park Slope, Brooklyn. We used two duck breasts and halved the spice blends, but made the full amount of sauce. We served with mashed potatoes and asparagus. We found we had to cook our duck a little longer than the indicated time.
Provided by Dr. Jenny
Categories Duck Breasts
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the Sauce: Heat oil in heavy large saucepan over medium heat. Add onions; saute until tender and beginning to turn golden, 10 to 12 minutes. Add dried cherries, wine, and vinegar; boil 30 seconds. Add chicken broth; bring to boil. Reduce heat to medium; simmer until sauce is reduced to 2/3 cup, 4 to 5 minutes. (Do ahead: can be made one day ahead. Cool slightly, cover, and chill).
- For the Duck: Finely grind fennel seeds and aniseed in spice mill; transfer to bowl. Whisk in pepper and next 3 ingredients.
- Using sharp knife, score duck skin diagonally to create 3/4 inch diamond pattern (do not cut into meat). Sprinkle both sides of duck with fine sea salt and spice mixture.
- Heat heavy large skillet over medium-high heat. Add duck, skin side down, to skillet. Cook until skin is browned and crisp and fat is rendered, about 7 minutes. Spoon off some of the fat from pan. Turn duck over; cook until browned and cooked to desired doneness, about 3 minutes for medium-rare. Transfer to plate; tent with foil.
- Meanwhile, rewarm sauce. Whisk in 3 Tb butter. Season sauce with salt and pepper.
- Melt 1 Tb butter in heavy large pot over medium heat. Add spinach and garlic. Sprinkle with salt and pepper; toss until wilted, about 2 minutes.
- Slice duck breasts. Divide spinach among plates. Place 1 sliced duck breast atop spinach on each plate. Spoon sauce over; sprinkle with toasted pine nuts.
Nutrition Facts : Calories 715.9, Fat 46.7, SaturatedFat 15.3, Cholesterol 338.8, Sodium 363.8, Carbohydrate 10.9, Fiber 3.2, Sugar 3, Protein 60.2
ROASTED DUCK BREAST WITH DIRTY QUINOA, PINE NUTS, AND DRIED CHERRIES
Provided by Michael Symon : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the duck: Let the duck breasts come to room temperature. Season both sides with salt. Score the skin of the duck in with cross-hatch marks. Place the duck breasts, fat-side down into a saute pan over medium-low heat and render out the fat, until golden brown, about 5 minutes. Sear the duck breasts in batches, if needed. Flip the breasts and continue to cook for about another 5 minutes until medium to medium-rare. Remove from the pan and allow to rest. Season 1 liver with salt and pepper, add extra-virgin olive oil to the rendered duck fat in the same pan and saute for about 1 minute on the first side and 30 seconds on the second. Remove from the pan and let rest for a bit. Before serving chop and add to the quinoa.
- For the quinoa: Add the roasted duck bones to the chicken stock and bring to a boil. Taste the stock and add salt, if needed.
- Place a medium pot over medium heat and add 2 ounces fat, 1 shallot, and garlic and sweat for about 2 minutes. Add the quinoa and toast, about 1 minute, stirring to ensure the quinoa is coated in fat. Once toasted, add 2 cups seasoned chicken stock. Bring the mixture to a boil then reduce to a simmer for about 10 minutes, until the liquid is almost absorbed.
- Meanwhile, place a small saucepan over medium heat, add red wine and the dried cherries and allow the cherries to soak up the wine and reconstitute for about 2 to 3 minutes. Add the reconstituted cherries, their liquid, toasted pine nuts, orange zest and orange juice to the quinoa and stir to combine.
- Add the freshly picked tarragon leaves and the chopped liver and toss to combine. Keep over the heat until all the liquid is absorbed.
- For plating: Drizzle the watercress with extra-virgin olive oil and toss to combine.
- For each serving, slice the duck breast on the bias and place next to a mound of quinoa. Drizzle the plate with extra-virgin olive oil. Place some of the dressed watercress on the plate and season with sea salt.
SPINACH WITH PINE NUTS & GARLIC
A stylish side dish that's ready in a flash
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 5m
Number Of Ingredients 4
Steps:
- Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
- Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
- Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.
Nutrition Facts : Calories 127 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.84 milligram of sodium
SAUTEED SPINACH WITH TOASTED PINE NUTS
Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
- Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.
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