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Duck Trio EDIT




Source of Recipe


Good Things Ytah
Duck Trio
by: Blue Lemon Restaurant
Chef Todd Leonard CEC

Note on recipes: All meat recipes chicken can be substituded for the duck.

Duck Confit

Marinade:
2 each drums and thighs
1 orange juiced and zested
1 cup orange juice
¼ cup onion chopped
1 Tbsp. parsley
1 Tbsp. rosemary
2 cloves garlic sliced
Salt and Pepper to season
1 qt duck fat

Instructions: Marinate the duck overnight with all the ingredients except the duck fat. After 24 hours scrap the duck legs clean from the marinade. Warm the duck fat in a pan big enough to fit the duck into.
Cook in the fat completely covered for 3-4 hours at 275. Store refrigerated in the fat until ready to use. Crisp the confit in the oven for 10-15 minutes at 400. Let cool slightly and pull the meat from the bone.


Citrus Seared Breast of Duck

2 duck breasts cleaned and cross hatched
1 orange juiced and zested
1 cup orange juice

Instructions: Marinate the duck for 3-4 hours and dry well. In a medium heated pan, put the skin side down and render the fat from the breast. Place a pan on top to create even cooking. Sear the breast on all sides and cook to medium in temperature. Slice the duck for service.

Crepinette

1 lb duck meat and a little fat
1 Tbsp. minced onion
1 Tbsp. chopped basil
1 Tbsp. chopped chives
½ Tbsp. orange juice
½ Tbsp. Chef Todd’s Pit Seasoning
1 egg
2 Tbsp. bread crumb

Instructions: In a food processor, blend all ingredients together until smooth. Form 1 ounce balls and sauté in pan with a little duck fat.

Cherry-Rosemary Polenta

40 oz chicken stock
8 oz corn meal polenta
¼ cup minced onion
¼ cup dried cherries
1 Tbsp. chopped rosemary
Salt and pepper to taste

Instructions: Bring stock, onion, cherries and rosemary to a boil and taste to season. Add the polenta and cook for about 30 -40 minutes or until polenta starts to pull away from the sides. Serve soft right away or allow setting up in a buttered pan and shaping for later use.


Cherry Reduction Sauce

1 cup dried cherries
1 cup red wine
½ Tbsp. minced shallots
2 Tbsp. sugar
2 Tbsp. cherry juice
1½ cups veal glace
Salt, pepper and red wine vinegar to taste
1 Tbsp. butter to finish

Instructions: In a quart size sauce pan add the cherries, shallots, sugar and wine and reduce by ¾ in volume. Add the cherry juice, and veal glace and simmer for 5-10 minutes covered. Lightly blend the sauce together with a hand held blender and simmer for another few minutes. Thicken the sauce with slurry as needed. Stain the sauce through a fine strainer. Add some additional cherries to the sauce and finish the sauce by whisking in the butter.


Beet Mashed Potatoes

2 lbs. peeled russet potatoes
2 oz. butter
½ Tbsp. minced garlic
½ cup vegetable stock
½ cups cream
1 ½ cups minced red beet
Salt and white pepper to taste
Peel and cook the potatoes in salted water until tender about 45 minutes.
In a sauce pan bring just to a simmer the butter, beets, garlic, cream and stock. After boiled potatoes are done cooking add the beet liquid, salt and pepper and whip smooth.

Cider Vinaigrette

2 Tbsp. dijon mustard
2 Tbsp. sugar
1 cup cider vinegar
2 Tbsp. lemon juice
1 ½ cups blended oil (25% evoo, 75% canola)
Season to taste with salt and pepper and a touch of cinnamon

Instruction: Blend to aerate, all the ingredients except the oil. Add the oil slowly to emulsify.

Sautéed Vegetables

12 spears medium asparagus, 3 inch trim
12 batonnet carrots, 2 inch trim
8 cipollini onions peeled
4 oz spinach

Instructions: After the vegetables are peeled, trimmed, and cut blanch them in flavorful vegetable stock until al dente. Keep the onions in the cooking liquid until tender. Shock the cooked vegetables in ice water to stop the cooking and to set the color. Blanching and shocking can be done ahead of time and kept cold for later use if desired. In a preheated sauté pan, add some clarified butter and add the vegetables to the pan, season with Chef Todd’s Pit Seasoning or salt and pepper. The sauté should only take a few minutes to heat vegetables through and slightly caramelize. Serves 4