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Pepper Crusted Duck




Source of Recipe


Palace Cafe


Recipe Introduction


Serves 4


List of Ingredients




2 ea 5-7 lb Ducks, legs and thighs only
2 ea Bay leaves
1 sm bunch Fresh thyme
½ C Kosher salt
½ C Cracked black pepper
2 C Rendered duck fat or oil blend (80% vegetable oil, 20% olive oil)
2 cloves Garlic


Recipe



Separate legs, including thighs, from ducks using a boning knife. Reserve breasts. Make a rub for the duck legs by grinding bay leaves, thyme, salt and pepper in a food processor. Rub legs with mixture and refrigerate for 24 hours. Lightly warm rendered fat or oil and garlic in an ovenproof dish. Wipe rub off duck legs and place in warm rendered fat or oil. Cook in a 200-225° oven for 45 minutes-1 hour, depending on the size of the duck legs. Remove legs from fat and allow to cool. Remove skin and flake meat off bone with a fork.
Note: Legs will shrink and firm up while cooking. Meat should be extremely tender and flake easily off the bone.


Foie Gras Vinaigrette
Makes about 1 C

½ oz Foie gras, chopped
2 ea Shallots, peeled and chopped
1/3 C Sherry vinegar
2 T Freshly chopped parsley
2/3 C Olive oil
Kosher salt and freshly ground black pepper to taste

Melt foie gras pieces in a small saucepan over medium heat. Lower heat and add shallots. Sauté about 2 minutes, or until shallots are translucent. Add sherry vinegar, black pepper and parsley. Stir well. Whisk in olive oil and season with kosher salt.

Au Poivre Sauce

1 T Butter
3 ea Shallots, peeled and chopped
1 T Black pepper
2 T Brandy
5 pints Duck stock, reduced to 1 C
½ C Cream
1 T Butter, cold, diced
Kosher salt to taste

Melt butter in a large sauté pan over medium heat and sweat shallots for 1 minute. Add black pepper and brandy. Flame and burn off alcohol. Add reduced duck stock, stir well and bring to a boil. Reduce heat to a simmer and stir in cream. Simmer gently until sauce thickens a bit, then remove from heat. Whisk in cold butter and adjust seasoning.

Pepper Crusted Duck

2 ea 5-7 lb Ducks, breasts only (total 4 breasts)
2 T Coarsely ground black pepper
8 oz Foie gras, sliced into 2 oz pieces
4 C Frisée
½ ea Red onion, shaved thin
2 ea Oranges, segmented
8 oz Duck confit
½ C Foie gras vinaigrette
1 C Au poivre sauce

Cut breasts from ducks using a boning knife. Carefully score skin of ducks in a criss-cross pattern, being careful not to cut breast meat. Rub pepper thoroughly into skin and slits. Sear duck breasts skin side down in a large sauté pan over medium-high heat. Reduce heat to medium and cook for 20 minutes or until all fat has been rendered out. Pour fat off occasionally and reserve for confit. Flip breasts and cook for another 3-5 minutes, or until breasts are cooked medium-rare to medium, then remove from pan.

Season foie gras with salt and pepper on both sides. Sear foie gras over high heat for about 45 seconds on each side.

Toss frisée, red onion, orange segments and duck confit with foie gras vinaigrette. Adjust seasoning with salt and pepper.

To serve, divide salad onto 4 serving plates. Top each with a piece of seared foie gras. Slice and fan breast around salad and drizzle with au poivre sauce.