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Winter
Warm-Up Duck
easy to moderate
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Bob's award winning 3rd book will
help you transform everyday ingredients into a dining
adventure, and turn you into a culinary hero amongst
your friends and family.
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| 7 |
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cups of
chicken, or vegetable stock |
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tablespoons
butter |
| 2 |
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pounds fresh
carrots, peeled |
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leeks, sliced
in half lengthwise and thoroughly cleaned |
| 1 |
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yam, peeled |
| 4 |
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stalks of
celery |
| 1 |
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three-inch
piece of fresh ginger root, peeled and grated |
| 1 |
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teaspoon
salt |
| 1 |
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teaspoon
black pepper |
| 1 |
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teaspoon
ground nutmeg |
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pint of
heavy cream (optional) |
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| 1 |
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In a large
pot, bring stock to a boil. |
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While stock
is heating, chop all vegetables into small pieces (approximately
1/2 inch cubes).
In a sauté pan, over med-high heat, melt half of
the butter. Sauté vegetables with ginger and nutmeg
for approximately 15 minutes, or until vegetables are
browned. Add remaining butter as needed. |
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Add sautéed
vegetables to stock, reduce heat, cover with a lid, and
simmer for 30 minutes. |
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Let cool
to room temperature and then puree in a blender. Soup
should be thick and smooth. If you like your soup velvety
smooth, pour through a fine mesh strainer. Add salt and
pepper. |
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To serve,
re-heat, ladle into bowls, then drizzle 1 tablespoon of
cream into each bowl. Serve in warmed bowls |
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Six ounce
boneless duck breasts (They may come as one butterflied
breast. If so, slice down the middle to separate them.)
The best ducks are Moscovy ducks, available from specialty
butchers, but any duck will work.) |
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shallots,
minced |
| 1/4 |
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cup crème
de Cassis (This is a French liqueur made from black currants.
Despite the name, it is a syrupy, crimson-colored liqueur.) |
| 1/2 |
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cup black
currant jam (unsweetened if possible), or black cherry,
boysenberry, or similar preserve |
| 1/4 |
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cup balsamic
vinegar, or red wine vinegar if you have no balsamic on
hand. |
| 1 |
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teaspoon
salt |
| 3 |
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teaspoons
coarsely ground black pepper |
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| 1 |
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Preheat
oven to 350°F. |
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Place the
duck skin-side up. Using a sharp knife, score four 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. |
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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.
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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. |
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Carefully
discard all but two 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. |
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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 plate and spoon Cassis compote overtop. Serve
immediately. |
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| 7 |
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medium potatoes
(any kind), skin on, cut into 1/2-inch pieces |
| 1 |
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yam, skin
on, cut into 1/2-inch pieces |
| 1 |
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carrot and/or
parsnip, peeled and sliced into 1/2-inch slices |
| 6 |
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Brussels
sprouts |
| 3/4 |
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teaspoon
salt |
| 1 |
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tablespoon
olive oil |
| 1 1/2 |
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head of
garlic, cloves separated and skins removed |
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large shallots,
peeled and quartered |
| 1 |
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yellow
bell pepper, cut lengthwise into 1/4-inch strips |
| 1 |
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red bell
pepper, cut lengthwise into 1/4-inch strips |
| 1/2 |
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cup kalamata
olives (pitted) |
| 1/4 |
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fresh rosemary
or thyme, stems removed |
| 3/4 |
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teaspoon
freshly ground black pepper |
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Preheat
oven to 450° F and prepare vegetables. |
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In a large
roasting pan (or similar facsimile) add potatoes, carrots
and Brussels sprouts. Add olive oil and salt, and toss
thoroughly. Roast in oven for 20 minutes. |
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Add garlic,
shallots, and toss with oil in bottom of pan. Roast for
20 more minutes |
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Add bell
peppers, olives, fresh herbs and black pepper. Toss with
the oil in the pan and return to oven. |
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Cook for
20 - 40 minutes longer (turning once or twice), or until
vegetables are nicely browned—but not charred. Serve
immediately. |
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cup half
& half |
| 8 |
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ounces best
available quality bittersweet chocolate, chopped finely |
| 1 1/2 |
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cups milk |
| 4 |
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ounces crème
de menthe (clear or green) |
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In a small
pot, bring half & half to a boil. Remove from heat
and add to chocolate in a bowl. Stir until chocolate has
fully melted. |
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Return chocolate
liquid to the pot, or refrigerate until ready for use. |
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Before serving,
add milk. Warm over medium heat, stirring occasionally
until it simmers. |
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Pour into
individual mugs. Stir in an ounce of crème de menthe
to each mug just before serving. |
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