Archive for duck breast
As the saying goes, smoke’em if ya got’em. Well, we had’em: incredible duck breast from Maple Leaf Farms, blueberry wine from Island Grove Wine Company and Herbs. Put them together, and let them throw the party!-’nuff said.
- 2 duck breasts, skin on and scored
- Blueberry Herb Marinade (recipe follows)
- Crispy Leek and Bacon Grit Cakes (recipe follows)
- Watercress Purée (recipe follows)
Place the scored duck breast in the marinade and allow to rest at least four hours, preferably overnight. Remove and dry the breasts. The exact smoking time will vary, but the breasts will take approximately 2 hours at about 200 degrees. Check the internal temperature prior to removing for the doneness level desired; remove about 5-10 degrees below desired temperature to allow for carryover. The duck breasts should rest for an hour or so covered in foil once removed. Any residual skin was removed prior to serving. Slice the breast meat on the bias and place over the grit cake. Dab watercress purée on the side. Serves 4.
Blueberry Herb Duck Breast Marinade
- 2 cups brine (recipe follows)
- 1 cup blueberry wine (Like Island Groves Sorta Sweet Blueberry Wine)
- ¼ Hendricks gin (a very herbal gin)
- 2 Tbs. juniper berries
- Juice of 1 lemon
- 1 bay leaf
- 1 bunch fresh oregano
- 1 bunch fresh thyme
- 1 Tbs. dried savory
- 1 Tbs. crushed lavender flowers (optional)
Crispy Leek Grit Cake
- 2 leeks, thinly sliced (white parts only)
- 1 tbs. olive oil
- 4 cups water
- 1 cup stone ground grits (I use Nora Mills)
- 2 eggs, beaten
- ¼ cup butter, melted
- ½ tsp. baking powder
- ½ tsp. salt
In a medium sauté pan over medium heat, heat the olive oil and cook the leeks until they start to turn crispy about 6-8 minutes; set aside. Bring 4 cups of water with a pinch of salt to a boil in a large pot. Add the grits and reduce to a simmer, Stir frequently until creamy, about twenty minutes. You may add more water during cooking, if needed. Remove and allow to cool. Add the grits to the eggs, butter, baking powder and salt in a large mixing bowl. Mix thoroughly and place in a casserole dish. Bake at 375F for thirty minutes. Remove and allow to cool. Prior to serving, remove a slice and crisp in a sauté pan with a little melted butter over medium heat. Serves 8.
- Watercress, 4 oz. bag
- ¼ cup olive oil
- Salt and pepper to taste
Heat some water in a medium pot to boiling. Add the watercress and cook for about thirty seconds, just enough to blanch. Place the watercress in an ice bath to arrest the cooking process. Put the watercress in a food processer and purée by slowly adding the olive oil until the desired consistency is achieved. Season with salt and pepper. Serves 8.
With Valentine’s Day around the corner it’s time to gear up for that special day. Start with some firm, amazing and delicious breasts, like the fresh duck breasts we got from our friends at Maple Leaf Farms. Get them in the mood with a night (or at least four hours in the fridge) marinating with salt (as in brine), tequila, lime juice, Doc’s Chili Powder, cilantro, onion and garlic. Remove, dry and rub them all over with spices to introduce a little heat then cook them low and slow with some good hardwoods until succulently sultry and smokey. For the final touches introduce some zesty home made fire roasted corn salsa and tangy roasted poblano tomatillo salsa verde to the party. Then drop them all onto a fresh from scratch tortilla and…? If you have properly followed this prescription for deliciousness you have created the ducked up, Doc’d up taco; or as we like to call them, Docos!
We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce made this, quite simply, a duck to remember! Now, go duck yourself-and enjoy!
Here’s a recipe that speaks of fall: Pan-seared duck breast with chanterelle mushroom champagne sauce over sauteed spinach and pan fried new potatoes. The fall brings the harvest of grapes, and the champagne sauce here contains some champagne grapes (usually available at markets that carry seasonal fruits). A perfect marriage of the delicacies of the season.
[tweetmeme source=”WCWD” only_single=false] I love duck. I especially love grilled duck. With the scent of Fall on the breeze blowing in, I wanted a scent of sage on that grilled duck. To achieve that, we used a technique I saw local islanders use when I visited the Greek and Turkish Isles several years ago. When allowing the duck to season, I let it sit on some sage as well as covered the tops in sage. This allowed the flavors to gently penetrate the flesh. Sage is strong, so a little flavoring goes a long way. When we grilled the duck, I placed it on a grill cool spot with no direct flame. Then I took the previously used sprigs of sage and placed them over the hot coals and sealed the grill vents. The green sage produced a huge amount of smoke. Once that had dissipated, I flipped the breast onto the heat skin side down grilled. Delicious, subtly sage flavored grilled duck breast. We topped that off with a herbed reduction of fresh cherries and red wine. A well rewarded labor on this Labor Day weekend.
Summer is a grand time for grilling, and one healthy way to prepare a healthy grill meat is to grill duck breast. Here it is very simply seasoned and lightly citrus flavored with orange. The chimichuri sauce will amplify and complement the subtle base falvors. This is an amazing variation of a basic Chimichuri sauce. For a true basic, just omit the blueberries. These blueberries in the Chimichuri work with any game meat, duck, goose, quail and Cornish hens. Vary the additions and create your own.
For the Duck
Take the duck breast and score the skin , being careful not to cut the breast meat. Make a small pocket at the site of the score. Season with salt and pepper. Place a thin slice of orange into eacj pocket, and grill skin side down. Place thinly sliced orange on top of the breast meat on the grill. Remove the oranges when the breasts are cooked, rest and remove the skin prior to slicing and serving.
Blueberry Chimichuri Sauce
- 1 garlic cloves, peeled and chopped
- 1 bay leaf
- 1 fresh poblano pepper, coarsely chopped with the seeds left in
- 1 fresh Serrano chili, coarsely chopped with the seeds removed (or left in for extra heat)
- 1/3 cup finely chopped fresh Italian flat-leaf parsley
- 1/3 cup finely chopped fresh cilantro
- 1 Tbs honey
- 1/4 cup finely chopped fresh oregano leaves
- 1/4 cup finely chopped fresh basil leaves
- 1 cup extra-virgin olive oil
- 2/3 cup sherry wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons minced shallots
- 1/4 teaspoon fresh cracked black pepper
- 1/2 teaspoons kosher salt
- 1/3 cup fresh blue berries
- 2 tbsp water
Heat the blueberries in a small saucepan with the water. Heat until they just begin to burst. Remove from the heat and set aside to cool Place in a food processor the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, cilantro, garlic, shallots, honey, poblano and Serrano chilies. Pulse until well blended but do not puree. Season the mixture with the black pepper and salt. Add the bay leaf and blueberries. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours. Remove the bay leaf prior to serving. The sauce will keep in the refrigerator container for several days.
Ol’ Blue eyes may sing of Lady Luck and her blowing on his dice, but I croon about Lady Duck. And her breasts. A pair of perfect, tender and juicy breasts like what we got breaking down our awesome Maple Leaf Farms fresh duck demands some respect. A simple and quick grill followed by a nice sauce seemed to fit the bill (yes, pun intended).
Grilled Duck Breast with Citrus Fig Thyme Sauce
- 12 figs
- 1/4 cup Chambord
- Veal demi-glace (about 4 ozs)
- 1 cup wine
- 1/2 cup water
- juice of 1 lemon
- juice of 1 grapefruit
- 3-4 sprigs of thyme
- 1 sprig of rosemary
- 1/4 cup onion
- 1 Tbs butter
- 1 clove of garlic
- 2 duck breasts, seasoned
Soak the figs in the Chambord. Melt the butter in a medium saucepan over medium heat. Cook the onions until translucent, add the garlic and thyme and cook 1 more minute. Chop the figs and add everything to the saucepan. Bring to a boil and then allow to simmer until reduced by about 1/2 (about 20-30 minutes). Strain the liquid and return to the saucepan and reduce again by a third, until the sauce has thickened. Serve over the grilled duck breasts.