PAN-SEARED DUCK BREAST WITH CASSIS COMPOTE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Place the duck skin side up. Using a sharp knife, score 4 (1/4-inch-deep) cuts across the skin at a 45 degree angle. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the meat side of each duck breast.
- Heat a well-seasoned skillet or nonstick pan over high heat. When pan is hot, add duck breasts, skin side down, and cook for 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes. If you are unfamiliar with duck breasts, don't be put off by their unusual look. The fat-to-meat proportions reverse themselves when cooked, as much of the fat is rendered and the meat expands.
- Remove pan from heat (save the drippings) and transfer duck breasts, skin side up, to a cooking sheet lined with aluminum foil. Bake on the top rack of the oven for 6 minutes.
- Carefully discard all but 2 tablespoons of duck drippings from the pan. Return pan to medium heat and add shallot. Stir occasionally for 3 minutes, or until shallot begins to turn golden. Add Cassis to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck. Add jam, vinegar, and remaining teaspoon of black pepper, and stir occasionally for 3 minutes. Remove from heat.
- Remove duck from the oven and slice each breast at a 45 degree angle into 1/4-inch-thick strips (properly cooked duck should resemble medium-rare steak). Arrange in a fanlike pattern on a warmed plates and spoon Cassis compote overtop. Serve immediately.
LE CANARD A LA CREME DE CASSIS (DUCK)
I love duck and I love creme de cassis but I've never made duck before. This is from a Junior League cookbook called San Francisco Encore. Here for safe keeping.
Provided by Oolala
Categories Whole Duck
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Place ducks in a shallow roasting pan on a rack.
- Roast for 1 to 1 1/2 hours, turning halfway through baking time.
- Melt the butter in a skillet and saute the shallots until soft, about 5 minutes.
- Add the jelly and creme de cassis and boil until reduced and thickened.
- Cut the ducks into serving pieces and arrance on a platter.
- Stir the cherries into the sauce and heat thoroughly.
- Spoon the sauce over the ducks. Serve immediately with wild rice.
Nutrition Facts : Calories 2801.1, Fat 261.7, SaturatedFat 91.3, Cholesterol 514.1, Sodium 578.3, Carbohydrate 32.4, Fiber 0.9, Sugar 22.5, Protein 75
DUCK STOCK (SAVE THAT CARCASS)
Russ and I love duck and I love to make stock with the remaining carcass, wing tips and that big neck. I remove the skin from the neck. We mostly eat marinated Asian style duck, so I pop the wings and neck in the marinade and then bake them alongside the bird for a while. I also strain off the fat and cooking juices and after removing the layer of fat, add the jellied juices to my stock. I use the stock for noodle soup for the two of us.
Provided by JustJanS
Categories Stocks
Time 2h15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Throw everything into a large pot and cover with water (about 3 litres). Bring to the boil then reduce to a simmer and cook for 1 1/2 hours, skimming any scum that rises.
- After simmering, strain into a bowl pressing the meat and veg gently to remove all the liquid. Discard carcass and veg etc. Add in any reserved meat jelly (see my intro) and return stock to the cooktop.
- Boil until 2 or 3 (500-750 ml) of stock remain. I stop reducing when the flavour is good. Strain again.
- Cool quickly, label and freeze.
- No need to season it-that happens when I use it for soup in the future.
HOMEMADE CREME DE CASSIS LIQUEUR
I'm so happy to have found this recipe! I love the subtle black currant flavor of creme de cassis. Delicious in desserts, baked goods or drizzled over ice cream. Mix an ounce or 2 with your favorite carbonated beverage for a lite refreshing cocktail.
Provided by Brenda.
Categories Beverages
Time P15DT1h30m
Yield 7-8 cups
Number Of Ingredients 4
Steps:
- Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
- Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
- For every cup of liquid, add 1 cup of sugar.
- Heat gently, stirring frequently, until the sugar has dissolved.
- Do not let the liquid come to a simmer, as you don't want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
- Allow to cool.
- Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
- Use whenever a recipe/cocktail calls for creme de cassis.
Nutrition Facts : Calories 701.3, Fat 0.3, Sodium 6.4, Carbohydrate 126.4, Sugar 114.6, Protein 1
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