Archive for duck
Here are some absolutely amazing dishes with Dr. Mike’s Grassroots Gourmet Brand Blueberry Sage Duck Sausage prepared by my good friend, and chef extraordinaire, Luca Paris.
If you have not checked out his great television show, A Culinary Journey, here’s you chance. While there, subscribe and enjoy-he’s an fantastic talent!!
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.
Few things speak of Southern cuisine like BBQ. A real slow and smokey infusion of flavors over a meandering period of time. Great pitmasters (of which I am not) are a subspecialty unto themselves. And like most subspecialists (of which I am ), subject to their own quirks and eccentricities. Yet the lure to wander into the forbidden, that closed door with a flavor fog rolling out from underneath, tempting us, calling us, is truly a siren’s song that can not be resisted. So I brined a couple of Maple Leaf Farm duck breasts in Doc’s basic BBQ rub and few extra chilis added for good measure. Twelve hours later we removed the breasts, dry rubbed a bit more all over and hit ‘em a bit with old hickory. Several meanderings later, we removed the breasts, topped with a little western North Carolina BBQ sauce (tangy, tomato piquancy) and an apple slaw (made with a dab of roasted garlic mayo). This is BBQ so good it’ll slap the quackers out of any Dixie Chicken; and perhaps even a few Dixie Chicks if Toby Keith is around.
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!
Join me for a presentation Wednesday, 30th January on Food and Obesity followed by a cooking demo! The event will be 2-4 pm and broadcast live on www.hwchannel.com/HWC-Live. There will be a real time Tweet Chat so you can participate in the Q&A session to follow. Tweet @WCWD, #WCWD with questions and comments.
Want to know how to make this delectable duck dish? Tune in for the live simulcast 30 January 2013 on The Health and Wellness Channel live web feed, 2-4 pm (Eastern). A one hour presentation on food and obesity will be followed by a cooking demo of this piece of poultry perfection. We will also feature a live twitter chat following the presentation, during the Q&A session. If we use your question live, you will win an autographed copy of Eating Well, Living Better: A Grassroots Gourmet Guide to Good Health and Great Food!
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!
(Since we are showing delicious tasty bits with foie gras this week, I thought I would repost this article form 2010. Much more detail is covered in my recent book, Eating Well, Living Better. The data has not changed and neither has my opinion!)
I am not here to apologize for foie gras. I am not here to defend the fact that I find the fatty duck or goose liver delicious in its myriad forms of presentation. I am here because I think it has been demonized. For the full discourse I suggest you read Fat: An Appreciation of a Misunderstood Ingredient by Jennifer McLagan (excellent book). Like the self assured incredibly attractive woman who is labeled a Bitch because she is simply a self assured incredibly attractive woman, foie gras is the victim of its own provocative tastiness. As Jack Webb used to preach, let us examine the facts, just the facts.
- Foie gras is natural fat. What do I mean by “natural fat”? I mean that it does not contain things like trans-fats (TFA). Many people are unaware that trans-fats are a class of compounds principally created by man primarily to unnaturally extend the shelf life of fat containing products (pure natural TFAs exist only in trace amounts in meat and dairy, mostly as vaccenyl acid). While TFAs are unsaturated fats, they are associated with increases in LDLs (“bad cholesterol”) and lowering of HDLs (“good cholesterol”) and they are most definitely not essential. Nature put an expiration date on things for a reason.
- Some fat is necessary. Want to know why old people look old? In addition to the breakdown of elastin and collagen as we age we thin and lose the layer of subcutaneous fat under our skin. That little layer of fat keeps us looking young. More importantly, fat is used as:
- An energy source
- A transport for fat-soluble necessary vitamins such as A,D, E and K
- A source of raw materials that are used in maintaining normal healthy cellular function
- An essential starting block for hormone production
- And several fatty acids (fats) are considered essential, meaning we can not exist healthfully-or at all-without them.
- Food cooked in natural fat-taste it, ‘nuff said.
- Foie gras has been around since at least 3000BC in ancient Egypt. The geese there naturally fatten their livers in preparation for their annual migratory journey.
- In the original “French Paradox” study (Dr. Serge Renaud, 1991) the area within France with the lowest cardiovascular mortality and highest life expectancy was Toulouse in the Gascony region. In Toulouse they consume insane amounts of foie gras several times a week. In the study the U.S. the rate of death for middle aged men from heart attack at that time was 315/100,000, in France 145/100,000, in Toulouse it was 80/100,000.
- Roughly 65% of foie gras is unsaturated oleic acid, the same oil that constitutes 60-80% of olive oil. It also contains omega 3 and omega 6 essential fatty acids. To quote Dr. Renaud, “Goose and duck fat is closer in chemical composition to olive oil than it is to butter or lard.”
- A native of Gascony, Robert Jacquerez, who lived into his late 90’s remarked that balance is the key. “Always have a salad with your cassoulet, bread with your foie gras,” he said. “Always drink as much mineral water as wine.”
- Treat foie gras for what it is; a rare and delicious delicacy to be savored.
So don’t be a Foie Hater just because she is beautiful and tasty. Give her a chance, and with all due apology to John Lennon:
Ev’rybody’s talkin’ ’bout Food Revolution, Food Evolution, Mastication, Dietary Flagellation, FDA Regulation, Integrations, medications, Food Nations, vegetations All we are saying is give foie a chance All we are saying is give foie a chance.
*Whenever using an ingredient like foie gras, it is extremely important to procure reliable, high quality product.
Fall brings a variety of familiar flavors. It also brings some regional curiosities. Here in Florida, it brings locally grown dragonfruit to the shelves. Hylocerus undatus, or the white-fleshed pitahaya is a red-skinned fruit with white flesh. This is the most commonly seen variety of dragon fruit.
It is a mildly sweet, tropically flavored fruit that is a great source of vitamin C, fiber, calcium, phosphorus and anti-oxidants.
It also combines wonderfully with fresh duck. A fresh duck breast was seared to perfection.
The dragonfruit was made into a tangy sweet gastrique. The sliced breast was then served over a truffled root mash with sauteed chard for a regionally, freshly, autumn flavored taste treat. Food to Fall for!
This is an inspired post. Inspired because my good friend, Chef Luca Paris (http://lucaparis.com/) posted a picture of his amazing duck confit appetizer. After cleaning up the drool, and being several hundred miles from his restaurant; I was forced to go about creating my own version. Adding a little seasonality, I placed the duck confit atop a savory roasted corn buckwheat cake that was topped with some pumpkin butter and crisp, fresh watercress. The confit was finished with some lightly spicy pickled beets, green onion and some fresh pomegranate for a breath of autumn sweetness. Simple, delicious tastes I think even Luca would approve!