Smoked Duck, Tangerine, and Pecan Salad with Pinot Noir and Pomegranate Dressing

Ingredients

3 tangerines or small sweet oranges
4 oz lettuce or watercress
8 oz sliced smoked duck breast
1/3 cup candied pecans or walnuts

Pinot Noir and Pomegranate Dressing

1 cup Chilean or other inexpensive Pinot Noir, or another fruity red wine
1-1/2 tablespoons light brown sugar
1/2 cup light olive oil
1 medium pomegranate
1/2 to 1 teaspoon pomegranate molasses or balsamic vinegar
sea salt and freshly ground black pepper

Method

  1. Peel and slice the tangerines horizontally, reserving any juice. Cut the larger slices in half to make half-moon shapes.
  2. To make the dressing, put the wine in a small saucepan, bring it to a boil, then lower the heat. Simmer for 10 to 15 minutes or until the wine has reduced by two-thirds (leaving about 6 tablespoons). Remove the pan from the heat, stir in the sugar, and let cool.
  3. Once cool, whisk in the olive oil and season to taste with salt and pepper.
  4. Cut the pomegranate in half and scoop the seeds into a bowl, catching any juice. Discard the pith and tip the seeds and juice, along with any juice from the tangerines, into the dressing.
  5. Add the pomegranate molasses or balsamic vinegar, to taste. Stir well.
  6. Divide the lettuce or watercress between 6 plates and arrange the duck breast and tangerine slices on top.
  7. Scatter the candied pecans or walnuts over.
  8. Give the dressing a quick whisk, then spoon it over the salad. Serve immediately.

Makes 6 servings.

Source: Cooking with Wine


Today’s Comic

Vietnamese-style Duck Breast Egg Rolls

Ingredients

3 oz dried cellophane noodles
1 cooked duck breast, weighing about 10 oz
2 tbsp bottled hoisin sauce
2 tbsp bottled plum sauce
1 carrot
3-inch piece cucumber
6 large lettuce leaves, rinsed and dried
8 rice paper skins, about 8 inches across
generous 1/4 cup bean sprouts
2 tbsp very finely chopped fresh mint
1 tbsp very finely chopped fresh cilantro, and sprigs, to garnish

Dipping Sauce

5 tbsp rice vinegar
2 tbsp honey
1 tbsp toasted sesame oil
1/2 tsp bottled chili sauce
1/2-inch piece fresh gingerroot, peeled and very finely chopped

Method

  1. Put the noodles in a heatproof bowl, pour over enough lukewarm water to cover, and let soak for 20 minutes, until soft. Alternatively, follow the package instructions. Drain well, then set aside.
  2. Remove any skin and fat from the duck and cut the flesh into thin strips, then mix with the hoisin and plum sauces.
  3. Peel and coarsely grate the carrot. Cut the cucumber in half lengthwise and scoop out the seeds, then cut each half into short thin sticks. Tightly roll up the lettuce leaves, then slice crosswise into thin shreds.
  4. Pour 1/2 inch hot water into a dish large enough to hold the rice paper skins. Working with one skin at a time, dip it in the water for 20-25 seconds, until it is soft. Lay the wrapper on a folded dish towel or absorbent mat, but don’t worry about patting it dry.
  5. Put one-eighth of the lettuce in the center of the bottom third. Top with an equal amount of the noodles, then add some carrot, cucumber, and bean sprouts. Top with one-eighth of the duck mixture and sprinkle with the herbs. Fold in the sides of the rice skin, then roll up. Continue until all the ingredients are used up.
  6. Stir all the Dipping Sauce ingredients together in a small bowl and serve with the egg rolls.

Makes 8 egg rolls.

Source: Noodles


Today’s Comic

Roasted Duck and Apple

Ingredients

5 red apples, washed
8 cups water with 2 tablespoons salt added
3/4 cup bonito stock
pinch natural sea salt
2-1/2 teaspoons butter
pinch white pepper
1 tablespoon light soy sauce
pinch natural sea salt
2 tablespoons vegetable oil
6 oz duck breast
1 tablespoon butter

Method

  1. Preheat oven to 356°F (180°C).
  2. Slice the top off four of the apples (slice crosswise about 1/4 way down the apple). Hollow out the four apples to about half of their depth using a spoon or a melon bailer. Reserve the pulp. Soak the hollowed apple casings and the tops in the salted water to prevent oxidation and discoloring. Set aside.
  3. To make apple sauce, remove the core and seeds from the reserved apple pulp and add to a saucepan with bonito stock and a pinch of sea salt. Simmer for about 10 minutes or until soft. Transfer to a blender and puree. Then push through a sieve to yield a smooth puree.
  4. Combine the apple puree in a saucepan with butter, pepper, soy sauce, and salt and heat over medium heat. When thoroughly combined, remove from heat and set aside.
  5. Trim off fat from the duck breast. Make a crisscross pattern on one side by making shallow diagonal incisions. Season with salt and pepper.
  6. Heat the vegetable oil in a ovenproof skillet or pan over medium heat. Place the duck, crisscross pattern side down, in the pan and saute until nicely browned. Flip and saute the other side lightly. Place the pan into the oven and roast for about 5 or 6 minutes until medium rare (or longer as desired). Remove from oven and set aside.
  7. Peel the remaining apple, slice it in half lengthwise, then halve again. Remove the core and seeds and slice the wedges into 5-mm-thick slices. Season with salt and pepper.
  8. Heat the butter in a skillet over low heat, add the apple slices and saute until lightly browned. Remove from pan.
  9. Slice the duck into 16 slices. Remove the apple casings from the water and pat dry. Pour some apple sauce into the casing, add a slice of sauteed apple, then a slice of duck. Continue to layer until apple is full. Repeat for all four apple casings. Cover with the apple tops and serve.

Makes 4 servings.

Source: Shunju New Japanese Cuisine


Today’s Comic

Duck and Scallion Miso Grilled on Magnolia Leaf

Ingredients

10 oz duck breast, cut in 1/2-in cubes
3-1/2 oz white part of scallion (spring onion), thinly sliced
1/2 cup sake
1/4 cup mirin
10 oz koji miso
1/2 cup superfine (castor) sugar
2 oz green tops of scallions (spring onions), finely chopped
4 dried magnolia leaves, soaked then patted dry

Method

  1. Sauté the duck in a saucepan over medium heat. As the duck meat releases a lot of oil, remove the duck from the pan with a slotted spoon and discard the oil.
  2. Return duck to the pan, together with white part of scallion, and add sake and mirin when scallion becomes limp. Boil off the alcohol.
  3. Reduce the heat to low and add miso and sugar and cook for about ten minutes until a smooth paste is formed, stirring constantly with a wooden ladle to prevent scorching.
  4. Spread duck and miso paste on the leaf, garnish with green tops of scallions.
  5. Place the leaf on a charcoal brazier at the table and grill until miso starts to bubble.

Makes 4 servings.

Source: Shunju – New Japanese Cuisine

Fried Duck Confit with Honey Sauce

Ingredients

2 to 3 cups coarse salt
2 to 3 tablespoons dried thyme
1 tablespoon whole cloves
1 tablespoon coriander seeds
1 bay leaf
8 duck legs
2 cups duck fat, melted
1/2 cup eucalyptus honey, or your favorite type
1/4 cup white wine vinegar
1 fresh Serrano chili, seeded and sliced
small handful fresh mint leaves (optional)
small handful fresh cilantro leaves (optional)
red pepper flakes (optional)
2 cups buttermilk
1-1/2 cups all-purpose flour
vegetable oil, for frying
mustard greens

Method

  1. In a large mixing bowl, toss the salt with the thyme, cloves, coriander seeds, and bay leaf. Bury the duck legs in the salt mixture, adding more salt if needed to cover them completely. Set aside for about 3 hours at room temperature.
  2. Preheat the oven to 325°F.
  3. Lift the duck legs from the salt and wipe off the salt clinging to them. Transfer the legs to a deep, heavy baking dish and add the duck fat so that it covers them. Roast the duck legs for 4 to 5 hours, until very tender. Remove the dish from the oven and let it cool to lukewarm. Refrigerate the duck legs, still covered with the fat, for at least 4 hours or longer.
  4. Stir together the honey, vinegar, and chili. Add the mint, cilantro, and a few red pepper flakes, if using. Set aside to give the chili time to infuse the sauce. Just before serving, warm the sauce in the microwave (or on top of the stove in a small saucepan). Do not cook it, but warm it enough so that it drizzles easily over the duck.
  5. Lift the duck legs from the fat and wipe off the excess.
  6. Put the buttermilk in a shallow bowl and the flour in another. Dip the duck legs first in the buttermilk and then in the flour. Repeat to coat them twice. Set them on a platter while the oil heats.
  7. Pour the oil into a deep, heavy pot to a depth of 3 to 4 inches. Heat over medium-high heat until a deep-frying thermometer registers 360°F. Fry the duck legs for 2 to 3 minutes on each side, until nicely browned and crispy. Drain on paper towels.
  8. Serve the duck with mustard greens fried in butter. Pass the honey sauce on the side.

Makes 4 servings.

Source: So Good