bits and pieces

Monday, September 13, 2010

Game Day: Duck with Raspberry Two Ways

Due to romantic feelings, I have recently been spending a lot of time in Saskatchewan. Due to the abundance of locally produced food and game, coupled with an almost household-wide appreciation for NFL football, Sundays shall henceforth be Game Days. As my interest in the NFL is irritating at best, I plan on spending Game Day cooking some sort of game. My first Game Day experience was also my first attempt at cooking duck. I adapted this recipe from one I saw on a french cooking show.

Ingredients:
4 duck breasts - they should be boneless and have their skin on

6 tbsp raspberry wine vinegar
3 cloves of garlic, minced
1.5 tbsp tomato paste
1/2 tsp dijon mustard
1 cup of red, red wine
2 tbsp of raspberry jelly
1.5 cups of fresh raspberries
1 tsp lemon juice + some zest to sprinkle on top
3 tbsp cold butter
salt and pepper to taste


other things you'll need:
a nice frying pan or cast iron pan for searing your duck and making your sauce
  1. First season your duck with some salt and pepper.
  2. Next you'll want to score your meat on the fat side of your duck- this means you make 2 sets of diagonal lines down your meat - one set going from the top right corner downwards (make 2-3 lines), and one going from the top left corner downwards. It should look like a slanted tic-tac-toe grid. You'll want a real sharp knife for this. Don't cut too deep, just make some gentle shallow cuts.
  3. Heat your skillet on medium/medium high and lay your duck fat-side-down in the pan and wait for the nice sizzle. Cook your duck (quack!) for about 6-10 minutes on the fat side, then flip and cook for an additional 3-5 on the not-fat-side. Once cooked (its fine if its still a little rosy in the middle, in fact, it's better).
  4. Return to your skillet and pour your raspberry vinegar in. This will 'deglaze' your pan. Don't be afraid to run a spoon or spatula over the bottom to scrape off the little cooked bits. These will be yummy. Boil the vinegar to reduce for about 2 minutes. There should be a little more than a tablespoon left behind.
  5. Add your garlic and cook for about 30 seconds and then add your tomato paste, and the little bit of mustard. Add the wine and boil again to reduce by half, maybe 6-10 minutes. Don't worry about your duck, when you cook meat its always better to let it rest for a few minutes before serving it so the juices have time to dissipate throughout.
  6. Whisk in your jelly and that wee bit of lemon juice. Take off the heat and whisk in your butter until melted. This will make your sauce nice and glossy. Toss in your raspberries and stir
  7. Slice your delicious duck and spoon the sauce over top, garnishing with a teeny sprinkle of lemon zest.








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