Confit of Duck

Confit of duck never grows old. The rich saltiness and flavourful meat is very satisfying. I cooked the three duck legs I found in my freezer. I have always been ultra concerned that the legs are completely submerged in duck fat but it isn't necessary. These are ready for shredding into risotto or a crisp salad. Or straight up with a side salad.

I used gray sea salt from France. It is a coarse salt that will draw out the moisture without leaving an overly salty flavour. If you don't have extra duck fat on hand (who would?) a good quality olive oil can be used.

Confit of Duck Legs

1/4 c. gray sea salt
1 tsp. crushed juniper berries
generous grating of black pepper
pinch of lavender buds
duck fat

Mix salt, juniper berries, pepper and lavender together and rub over the legs. Cover and refrigerate for 1 or 2 days.

Brush off all the seasonings from the legs. Place in a baking pan one layer deep and add another cup of duck fat. Roast at 270 F for about 3 hours or until very tender.

Pack these in the fat and they will keep in the refrigerator for 2 - 3 weeks.

Cassoulet that won't take 3 days to make ...

A fast cassoulet is an oximoron of the greatest degree. There is really no such thing but this is a close facsimile. However, if you are like me, and crave confit of duck leg in it, then it will take a couple of days.

Cassoulet is essentially a French stew and can be made with the meats, beans and lentils on hand. Pork, duck and lamb give it the best flavour but substituting beef for one of these is entirely acceptable.

Unlike a typical stew where everything is thrown into the pot and cooked at the same time a good cassoulet will have the ingredients cooked separately and then mixed together for the final baking.

I am cooking for myself and as a result my recipes often only feed one or two persons. Four at most. I only like to eat leftovers once and I have a decided dislike for most frozen food.

A problem for those who rarely cook with duck or do not live in a large city is the lack of extra duck fat to make the confit. If you are starting with a whole duck it isn't such a problem. The fat from the rest of the duck can be rendered out to use it here. I have a blog post that describes how to render duck fat by clicking on this link How to Render Duck Fat.

Another mild tasting oil can be used in the place of duck fat to make the confit. Canola oil is one option or a mild olive oil.

If making duck confit isn't appealing, then simply sear a duck breast, dice and add to the dish instead.

And if you are not using duck at all, then please use bacon and the rendered fat. Pork belly is delicious. This dish needs some flavourful fat.

And your next question may be, "What do I serve with cassoulet?" Traditionally, nothing is served 'with' cassoulet. You may begin the meal with a crisp salad and of course, a light dessert to finish.

Sarah's Cassoulet
Serves 4.

1 duck breast or confit leg
2 lamb sausages
1/2 lb. beef chuck roast, cubed
1/2 c. navy beans
1 bay leaf
1 sprig thyme
1/2 tsp. kosher salt
1/4 c. French green lentils
1/2 c. yellow onion, chopped
1 clove garlic, chopped
1/2 c. dry vermouth
1 tbsp. tomato paste
1 c. beef, chicken or duck stock
1/2 c. panko bread crumbs
2 tbsp. flatleaf parsley, finely chopped

To Make the Duck Confit

 kosher salt
1 cloves garlic, smashed
1 shallot, peeled and sliced
1 sprigs thyme
Coarsely ground black pepper
1 duck legs with thighs
About 1 cups duck fat

Sprinkle salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.

Preheat the oven to 225 F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck. The duck pieces should be covered by fat. Place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. The confit will keep in the refrigerator for several weeks.

Note: The duck fat can be strained and reused.
To Make the Beans

Soak the beans overnight in cold water (soaking is optional, but makes the texture creamier and the cooking time shorter). Drain, rinse again, and put in a large saucepan or 5- to 6-quart Dutch oven. Add enough water to cover the beans by 1 inch (more, if you didn’t soak them). Add the onion, thyme, rosemary, savory (if using), bay leaf, chile, and salt. Bring to a simmer over medium heat, adjusting the heat as needed to achieve a gentle bubbling. Cover partially and simmer until the beans are tender but still hold their shape. Depending on the variety and freshness of your beans, this could take from 30 minutes to 2 hours, so check frequently, adding more water if the beans get dry. Remove from the heat and let cool in the liquid.

To Put it Together

Begin by adding the cooked navy beans to a baking dish large enough to hold everything else. In this case, I used a baking dish that was about one quart volume.

In a pan over medium high heat place the confit duck leg skin side down. Sear until the skin is crisp and any fat is rendered out. Turn it over and brown the other side, too. Remove to a cutting board. Don't clean the pan. Remove the bones and roughly chop the meat and skin. Add to the baking dish.

Next add the cubed beef. Season with kosher salt and freshly ground pepper before cooking. Don't crowd the pan. Saute until browned and add to the baking dish. Don't clean the pan. And then brown the lamb sausage in the same way. Add to baking dish.

 Saute onions in the same pan. Add to the baking dish. Don't clean the pan.

Deglaze the pan with the dry vermouth. Add tomato paste and the rest of the cooking water from the beans. Add this to the baking dish.

 Stir in French green lentils. Add water to almost cover.

Toss the breadcrumbs with parsley and spread over the top of the food. Put the lid on the baking dish and bake for about 45 minutes. Remove the lid and let the breadcrumbs become crusty, about 15 minutes.

Stir the crusty breadcrumb mixture into the cassoulet and add water if it is dry. Put it back in the oven and bake until the beef and lentils are tender and once again crusty on top.

Barbecue Duck Fried Rice

Back a few years ago it was all the rage to take a supermarket roasted chicken and find a multitude of ways to turn it into a tasty meal. I don't know who came up with that idea but how can you make a tasteless, over-salted bird into something you actually want to serve to guests.

I say, move over supermarket roast chicken, and instead head right down to Chinatown. I haven't had a barbecue duck that wasn't absolutely delicious. With its crispy skin and five spice flavours it is one of my favourite meats to pick up when I am in the city.

Of course, you can make a meal of it but for a change and to make it stretch a little farther try this easy fried rice. It's simple with only a few ingredients and can be a meal in itself.

If the skin loses its crispness just put the meat, skin side down, in a cast iron skillet or wok and re-crisp. Leave the fat in the pan and use it in the stir fry. Be sure to make the rice ahead of time so it can cool. Warm rice does not brown in the pan.

Barbecue Duck Fried Rice

1 Chinese style barbecue duck
3 teaspoons sesame oil
2 eggs, beaten
6 green onions, shredded
1 cup snow peas, thinly sliced
2 cloves garlic, finely chopped
1 orange, segmented
1 teaspoon orange zest
3 cups cooked and cooled Jasmine rice
1 tablespoon light soy sauce

Remove the duck meat from the bones keeping the skin in tact. Save the bones to make stock.

Using a wok or cast iron skillet re-crisp the duck skin, if necessary. Set aside. If you are not crisping the skin put the duck meat in a pan to heat it before adding to the fried rice.

Add sesame oil to pan and heat until almost smoking. Pour the beaten eggs into the skillet or wok and move it around so it coats the bottom. Cook only until done making a very thin omelet. When fully cooked remove it to a cutting board and cut into thin strips. Set aside.

Stir fry green onions, snow peas and garlic for one minute. Add cold rice and heat through. Add chopped omelet, orange segments and zest. Stir fry for one minute. Add soy sauce and duck meat.  Serve immediately.

Duck Prosciutto with Micro Greens

Yesterday was our first Farmers' Market of the season. It was cold and rainy but regardless there were hundreds of people attending. I was anxious about opening day and forgot to take my camera.

I thought my micro greens would be a nice accompaniment to my freshly made duck prosciutto. And it was. I lightly dressed the greens with tarragon vinegar and olive oil.

Duck Prosciutto             adapted from Salumi by David Ruhlman & Brian Polcyn
1 whole fresh duck breast

1 c. gray sea salt or kosher salt
1/4 tsp. pink salt or salt nitrite
1/2 tsp. crushed bay leaves
1/2 tsp. finely ground dried thyme
4 juniper berries, crushed
5 black peppercorns, crushed
1 garlic clove, sliced paper thin

Combine bay leaves, thyme, juniper berries and peppercorns in a coffee grinder kept for this purpose. Process for a few seconds. Add to a bowl with pink salt. Rub garlic into the breasts then rub with the seasoning mixture.

Put breasts in a heavy plastic bag just large enough and add enough salt so they are completely encased in salt. Refrigerate for 24 hours.

Rince the breasts under cold running water and pat dry. Wrap in cheesecloth and tie in a continueous tie.

Hang the breasts in a cool dry area for 1 to 3 weeks, or until they feel firm but are not hard. Refrigerate overnight before slicing thinly and serving.

Everything Old is New Again - Wedge of Iceberg Salad

I have posted this previously but it is so good that it deserves a repeat. Val at More Than Burnt Toast has chosen a retro theme this month. I love this new take on the old wedge of iceberg lettuce salad. It is showing up on menus everywhere.

This classic salad is back in fashion and I am glad.  I love this salad and now that I can have it when I eat out, makes me even happier.  I am using crispy, salted duck cracklings rather than the pancetta.  I found a nice little wedge of Maytag Blue Cheese (sells for $18.99/lb) at Fresh Market in Knoxville.  It is so good, not too strong and very creamy.

Check out these interesting reduxes on retro favourites...

Val – Main – Bolognese Meatloaf
Susan – Appetizers/Hors D’oeuvres Endive stuffed with Crab
Jerry – Green Bean Casserole with Madeira Mushrooms
Sandi – Gingery Banana Pudding

Iceberg Wedges with Creamy Bleu Cheese Dressing          serves 4

1/2 cup mayonnaise
2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 cup plain nonfat yogurt
2 T buttermilk
1 1/2 tablespoons white wine vinegar
Freshly cracked black pepper
1 large head of iceberg lettuce, each cut into quarters
1 green onion, chopped

4 slices pancetta, prosciutto or bacon

Whisk mayonnaise, 1/4 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)

Cut the pancetta (prosciutto or bacon) into bite size pieces and saute until crispy.  Arrange lettuce wedges on 4 plates. Spoon dressing over lettuce. Sprinkle with green onions, pancetta and additional black pepper and serve.

Sea Buckthorn...A Real Super Food

Sea-buckthorn is a deciduous shrub originating in Europe and Asia. Climate and soil conditions are ideal in Saskatchewan and as a result, it is now being grown here. The berries are tightly packed around the branches and surrounded by large thorns.

I purchased these berries from Northern Vigor Berries, a Saskatchewan family business (www.northernvigorberries.com/). I spoke with owner Betty Forbes and she tells a story of her stepfather planting an orchard of these shrubs in 1998. “My stepfather is never afraid of a new venture,” says Betty, President of Northern Vigor. “When he heard about the tremendous nutritional value of sea-buckthorn, he was eager to try this new crop.” Betty and her brother, Gregory Bloodoff, have cared for the crop ever since.

According to Agriculture and Agri Food Canada (www.agr.gc.ca) sea-buckthorn berries are among the most nutritious and vitamin-rich fruits found in the plant kingdom. They are rich in vitamins C, E and K, carotenoids, flavonoids, antioxidants, 18 amino acids, and 24 chemical elements such as phosphorus, iron and magnesium. Oil from the seed contains unsaturated fatty acids and omega 3 and 6.

Harvesting the fruit is the biggest challenge. “The long thorns are dangerous,” Betty says. “We wear protective clothing and even the toughest gloves only last a few days.” The branches are cut and put into trucks operating at -20F (-30C). “They have to be kept really cold because of the high oil content in the berries,” Betty explains. The fruit is then taken to a facility where it is cleaned and packaged.

Finding recipes for new food products is a challenge. I have been playing in my kitchen with these berries and developing recipes. I start by cooking them in water and straining to collect the juice. The flavour of these berries reminds me of a blend of oranges and apricots with an exotic twist. I add vanilla bean to mellow out the tartness but I also see it pairing well with cardamom, almond and even chiles.

The berries will taste good in sorbets, ice cream, fools, baked goods and smoothies. The jelly is bursting with flavour.

Green Salad with Sea-Buckthorn Vinaigrette

1 c. sea-buckthorn berries 250 mL

2 tbsp. honey 30 mL

1/2 vanilla bean

2/3 c. olive oil            160 mL

2 tbsp. white wine vinegar 30 mL

1 tsp. Dijon mustard 5 mL

2 tbsp. shallots            30 mL

1/2 c. whole pecans, toasted 125 mL

1 clove garlic, minced

sea salt, to taste

mixed salad greens

feta or goat cheese

Gently simmer berries in enough water to cover. When berries have popped remove from heat. Strain through a jelly bag without squeezing the bag.  Boil the juice with honey until thickened slightly. Add a few more whole berries, scraped seeds from the vanilla bean and simmer gently. Cool.

Make the vinaigrette but adding oil, vinegar, Dijon mustard, sea buckthorn sauce, shallots and garlic to a jar with a lid. Shake to mix.

Toss salad greens, pecans and vinaigrette. Crumble cheese over the top and serve.

Sea-Buckthorn Jelly

In the recipes I found added pectin was used. A common comment is that these berries are low in natural pectin. I tried making jelly with only sugar and it worked perfectly fine. In my opinion, without scientific tests, these berries do have natural pectin but probably only if you use the whole berry including the seed inside.

sea-buckthorn berries

water

sugar

Put berries into a heavy bottomed pot. Add enough water to cover. Boil until berries have split open. Mash berries to break them up.

Strain in a jelly bag and save the juice. Set pulp aside for another use.

Measure juice into heavy bottomed pot and add equal amount of sugar. Boil gently until approximately 220F (104C) on a candy thermometer. Do a jelly test. If the syrup sheets off the side of a spoon, it is ready and pour into jars. If not, continue to boil until jelly stage is reached. Refrigerate or water bath process the jars until ready to use.

Sea-Buckthorn and White Chocolate Scones                                    adapted from Baking, From My Home to Yours by Dorie Greenspan

1 large egg

2/3 c. cold heavy cream 160 mL

2 c. all purpose flour 500 mL

2 tbsp. sugar 30 mL

1 tbsp. baking powder            15 mL

1/4 tsp. salt 2 mL

5 tbsp. unsalted butter, cut into small pieces and chilled 75 mL

1/3 c. sea-buckthorn berries 80 mL

1/3 c. white baking chocolate, coarsely chopped 80 mL

Centre an oven rack and preheat to 400F (200C). Line a baking sheet with parchment paper.

Whisk egg and cream.

Mix flour, sugar, salt and baking powder. Add cold butter and cut in until mixture is pebbly. Add the berries and chocolate. Toss to coat with flour.

Pour the egg mixture into dry ingredients and stir with a fork just until a dough forms. Gently knead with your hands.

Turn out the dough onto a work surface and gently knead until it holds together. Divide in half. Pat each into a rough circle, about 1 inch (5 cm) thick. Cut into 6 wedges and place on baking sheet.

Bake 18-22 minutes or until tops are golden. Cool at least 10 minutes before serving.

Duck Breast à la Sea-Buckthorn

1/4 c. sugar 60 mL

2 tbsp. water 30 mL

2 tbsp. tarragon vinegar 30 mL

1/3 c. sea-buckthorn juice 80 mL

2 tbsp. shallots, minced 30 mL

1 1/2 c. chicken stock            350 mL

4 duck breasts, seasoned with salt and pepper

2 tbsp. unsalted butter            30 mL

2 tbsp. sea-buckthorn berries 30 mL

Preheat oven to 350F (175C). Prepare juice by simmering 1/2 c. (125 mL) sea-buckthorn berries with 1/2 c. (125 mL) water. When the berries burst and are soft, strain through cheesecloth. Reserve juice for this recipe and set aside pulp for another use.

Boil sugar and water for several minutes, until the syrup caramelizes and turns golden brown. Add vinegar, shallots, and chicken stock and simmer until sauce is reduced by about half and slightly thickened. Stir in butter, juice and berries and simmer only until berries are soft. This can be made the day before and refrigerated until use.

With a sharp knife, score the skin on the duck breast in a crisscross pattern being careful not to cut through the meat. In a preheated ovenproof skillet, sear duck breasts, skin side down over medium low heat until browned and much of the fat has rendered out. Remove excess fat as necessary. Turn them and place pan in oven to cook until internal temperature reaches 145F (62C), approximately 10 minutes. Remove from oven and cover with aluminum foil to rest for 10 minutes. The duck will continue to cook and reach an internal temperature of 160F (70C).

The Daring Cooks - No Bones About It

I have always wanted to know how to bone out a chicken and voila! That is our Daring Cook's Challenge this month. I chose a duck rather than a chicken. I can see so many applications for this new skill.

Since I had no one else to feed I stuffed the legs only with a wild rice, shallot and dried apricot mixture. I saved the breasts for another recipe.

For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.

Jacques Pepin's video is so helpful. You can learn the entire process by watching him a few times.

Leg of Duck with Squash Risotto

After making the duck breasts for my cooking class  I had legs left over.  Rather than make my usual confit of duck leg, I braised them.

Braising is a cooking method that employs both searing and slow cooking.  I seared my legs in a hot pan with a little duck fat.  Then I added aromatics, like parsnips, onion, celery and some duck stock.  I returned the legs to the pan and slow cooked it for about an hour until they were very tender.

Then I made a classic risotto and added oven roasted spaghetti squash.  I also added a whole clove and a couple of whole allspice berries to add some earthiness and sweetness to the risotto.

This is a delicious and nutritious meal.

20 Mile Dinner

I have duck breast in my freezer along with vegetables from my garden.  In keeping with the theme of the 100-mile diet, I am enjoying a 20 mile dinner tonight.

The duck breast is from one of the local Hutterite colonies.  The legs were used for confit.  These yellow beans were from the Farmer's Market and I grilled them before freezing.  The sauce for the duck is red wine poached rhubarb that was water bath canned.  I only had to go as far as my freezer and cold room for this satisfying meal tonight.

Confit of Duck with Risotto

When you have confit of duck in the refrigerator it is so easy to make a quick and lovely meal.  I paired it with a simple risotto and garnished with pomegranate seeds.  The pomegranate seeds were not only a garnish but added a wonderful fresh flavour to the dish.

Sear the duck skin side down to render out the fat.  And then gently heat until warmed through.  Place atop risotto.

You can find my recipe for confit of duck here.

Peking Duck with Pancakes and Hoisin Sauce

What do I do when my contractor is a "no show"?  I am stressed to the gills because my  kitchen cabinets are sitting in my cabinet maker's workshop, my appliances are ready  to be delivered, the hardwood is sitting in one of my bedrooms and I have moved to  my basement?   I am back to square one with a new contractor who already has a full  schedule.  So here I am, making Peking Duck.  I have sold my old stove but they don't take it for another two weeks.  I have always wanted to make Peking Duck.  I am,  destressing again, by cooking. I have a lot to learn about making Peking Duck but it was still tasty. Peking Duck Recipe Ingredients : 2.5 kg 40 pieces 6 1/2 2 Coating 1 tablespoon 1  teaspoon 1/2 teaspoon Sauce 2 tablespoons 1 tablespoon 1 tablespoon 1 tablespoon Duck Chinese pancake  Spring onions (scallions) Cucumber, sliced Red chilies Malt sugar, honey or molasses Cornflour Vinegar Hoisin sauce Peanut butter Sesame oil Chinese yellow wine Method : Clean the duck, removing and discarding any excess fat in the cavity. Tie a piece of string around its neck. Pat dry. Bring 25 cups of water to the boil and turn off the heat. Put the duck into the water and turn it backwards and forwards for about 1 minute.  Remove. Bring the water to the boil again and repeat the previous step. Do this twice more (total four times). Hang the duck in a cool, draughty place for about 5 hours.  My duck didn't have a neck so I couldn't hang it.  I thought it was a brilliant idea to put it on my beer can chicken stand.  Since it is winter, I placed it in front of a slightly opened window. Mix the coating ingredients with 10 tablespoons hot water and brush the duck all over with the mixture.  I used sorghum, because it was what I had on hand. Hang to dry for a further 4 hours and apply a second layer of coating. Pre-heat the oven to 450oF  and put a roasting pan in the oven with a wire rack in it, making sure that there is a space of about 5 cm between the rack and the pan base.  Be sure the rack is fully preheated. Place the duck on the rack, breast side up, and roast for 8 minutes. Turn the duck over using a towel, not a fork, and roast for a further 8 minutes. Reduce the temperature to 350oF and turn the duck breast side up again. Roast for 20 minutes. Lower the temperature to 250oF and roast for 10 minutes. Increase the heat again to 450oF and roast the duck for about 10 minutes. At this point you have to watch carefully to make sure the skin of the duck does not burn. Turn off the heat once the skin has turned a rich deep red. While the duck is roasting, prepare the Chinese pancakes.  Cut the spring onions into 5 cm lengths, shred the tip of each piece and put it in iced water for 10 minutes. Cut the cucumber into similar lengths. Decorate each piece with a red chili ring. Blend together the sauce ingredients over a low heat. Carve off the skin on the back of the duck. Hold the knife horizontally and carve the skin and meat from the breast and legs,  cutting at an angle of 15o. Arrange the skin and meat on a large plate and serve it with pancakes and cucumber, spring onions and the sauce. Note : Diners help themselves. They place one pancake flat on a plate, put a piece of duck in the center, dip a spring onion (scallion) in the sauce and put it on top of the duck, wrap it up and eat it. The contrast of textures and taste is delicious.  Ingredients : (makes about 40 pancakes)
4 cups 1 1/2 cups 1 tablespoon	Plain flour (all-purpose flour) Boiling water Sesame oil
Method : Place the un-sifted flour in a mixing bowl. Make a well in the center and add the boiling water, stirring rapidly with a fork. Knead the dough well on a lightly floured surface until it is smooth and firm. Return the dough to the mixing bowl, cover and leave to stand for 1 hour. Knead the dough briefly on a lightly floured surface and roll into a sausage 4 cm in diameter. Pull it apart with your fingers to make about 40 equal sized pieces. Roll the pieces between your hands to make smooth balls, making sure that they are all  the same size. Lightly oil the fingers and palms of your hands and flatten each ball until it is 5 mm thick. Brush the top with sesame oil. Place one piece of dough on top of another, oiled sides facing, and roll out into a pancake  about 15 cm across. Heat the frying pan and brush the bottom with sesame oil. Add the paired pancakes to the skillet one at a time. Cook over a medium heat for 30 seconds, turn and cook the other side for 30 seconds. Pull the paired pancakes apart with your fingers to make two thin pancakes. Place them on a large piece of foil, one on top of the other, oiled side up. Wrap them in the foil and steam for 30 minutes. Any pancakes left over can be wrapped  in foil and kept in the refrigerator for up  to three days.

Truffled Potato Perogy Soup

I made perogies for The Daring Cooks challenge a while ago and, although the perogies were wonderful, the dough was rolled to thinly for keeping well in the freezer.  They would break up when boiling and I discarded a lot of nice food.

Then I had a bright idea!  How about using them in soup.  If they burst and spilled their contents, it would just add to the flavour of the soup.

I used my homemade duck broth from this post.  And my perogies from this post.   When I made one of my batches of perogies, I added a dollop of black truffle sauce to the mashed potatoes.  The result was divine.  The truffle flavour actually came out nicer in the soup than they did when I served the perogies in the traditional style with sour cream.

I brought the broth to a boil.  Salted to taste.  Plopped in the perogies and continue to gently simmer until they were done.  There is a nice glisten of duck fat on the surface and the flavour was amazing.

Chard Wrapped Paillards of Duck

 

This showcases the earthiness of both the duck and the chard.  The pumpkin butter adds the right amount of sweetness and aromatics to round it out.  Serve with oven roasted root vegetables and wild rice.  Paillards are simply 'thinly pounded pieces'.  When pounded thin like this, it cooks in no time.  It also tenderizes.  I shared the recipe for pumpkin butter yesterday.  I learned how it is a Southern favourite when I was in Tennessee last year.  Now I am a convert.

Chard Wrapped Paillards of Duck              serves 2

• 1 whole boneless duck breast
• 1/2 teaspoons salt
• 1 teaspoon ancho chili powder
• 1/2 teaspoon black pepper
• 2 large chard leaves with ribs removed

Pull skin off duck.

Trim silver membrane from each breast half. Halve the breast (horizontally or vertically, doesn't matter) to make 2 pieces. Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin.

Remove the rib from each chard leaf and lay out with dull side up.  Place the duck paillard on a piece of chard.  Sprinkle generously with ancho chili powder.  Roll up tightly and place in a greased ovenproof dish.  Repeat with the other half of duck breast.  

Bake at 350F for 10-15 minutes, depending on your taste.

Serve with roasted carrots and pumpkin butter.

Duck Prosciutto

I am experimenting with charcuterie.  I tried making duck prosciutto and it is actually very nice.  I cured the duck breast in kosher salt, sugar and spices for 2 days.  Then I wrapped it in muslin and let it dry for 5 days in a slightly humid cellar.

My knife isn't so sharp so slicing thinly was a challenge.  I tried it with a little cedar jelly and it was amazing.  I also tried it with capers and was still good but better with the sweet and aromatic cedar jelly.

When slicing, I used the same rules as with salmon gravlax.  Lay it skin side down and slice through the meat, then the fat and not through the skin.

The next time I make this, I will be smoking it slightly for added dimension.

Fresh Friday Sunset and Nice Dinner

I have joined with Valli at La Bella Vita for Fresh Friday.  I have always found it a challenge to have set commitments!  A realtor by trade for 30 years means that I lived by the seat of my pants for a very long time.  I can adapt to change in a heartbeat but plan ahead....well, it wasn't required very often in my career!

Duck Breast with Blackberry Sauce

1 duck breast
1/4 cup blackberry preserve
1 sprig fresh rosemary
1 shallot, finely chopped
1 clove garlic, minced

Preheat oven to 425F.

Score the skin of the duck breast at regular intervals in a crisscross pattern, cutting through the skin only and not into the meat.  Season each side of the breast with sea salt and coarsely ground black pepper.

Sear the duck breast, skin side down, in a very hot cast iron pan.  Turn the duck over so the skin is up and place the pan in the oven.  Cook until medium rare, about 10 minutes for medium sized breasts and 12 minutes for large.  When cooked, tent with tin foil and let rest for 10 minutes.

Meanwhile, saute the shallots and garlic in duck fat skimmed from the duck breast.  Add chopped rosemary.  Add the blackberry preserves.  .

To serve, slice the duck breast about 1/2 inch thick crosswise on a diagonal and spoon sauce over.

Now I find myself collecting ideas for Fridays.  Last night my good friends Greg and Jerry stayed with me enroute to Calgary.  I served some of my Hutterite duck breast.  It was lovely with a bit of blackberry sauce, truffled potatoes, baby summer squash, a salad of bitter green with roasted beets, goat cheese and a sweet balsamic dressing, and yellow beans.

Then tonight the sunset was beautiful even from my house in town.  I had to get out my tripod.

Fresh local food and fresh air sunset in autumn.

Spicy Duck Meatballs

I made my own ground duck after cutting my Hutterite ducks into breast and legs.  I was amazed at how much meat was left after removing these two important pieces.  With 7 ducks, I made about two pounds of ground duck.

When I was in Quebec, I found this wonderful little farm near Saint-Apollinaire, Le Canard Goulu.  They raise their own ducks and make a plethora of products.  One of these products that I bought was duck meatballs in a jar.  They were amazing.  I have wanted to make them ever since.

They also have a great restaurant in Quebec City that is a must if you find yourself there.

Spicy Duck Meatballs

Makes 2 servings

1 tbsp. duck fat or extra virgin olive oil
1/2 cup onion, very finely chopped
3 cloves garlic, very finely chopped
1/2 pound ground duck
1 tbsp. coarsely chopped sage
1 tbsp. chile sauce, such as sriracha or sambal
2 tablespoons panko
1 large egg, lightly beaten
Coarse salt and freshly ground pepper
1/4 cup white wine
1/2 cup veal stock
2 sprigs fresh thyme
4 roma tomatoes or 1 cup of tomato sauce
grated Grana Padano cheese
2 quail eggs, optional
cavatelli pasta

1. Heat 1 tbsp. of olive oil in a large skillet over medium heat. Add the onion and 2 cloves of garlic. Cook, stirring until translucent, about five minutes; remove from heat and allow to cool.

2. Preheat oven to 425 degrees F. Place the ground duck in a stainless steel bowl. Add the cooled onion and garlic mixture to the duck. Add the sage, Sriracha sauce, panko and eggs. Add salt and pepper. Form this mixture into 1 1/2 to 2-inch balls and place on a baking sheet.   Cook for 10 minutes in the oven.

3. In a separate pot add wine, veal stock, chopped tomatoes and fresh thyme. Bring to a boil and then let simmer until liquid is reduced, about 30 minutes.

4.Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 25 minutes.

5. Heat 1 tbsp. of olive oil in a large saucepan over medium heat.  Sauté with remaining clove of garlic. Cook for two minutes, stirring occasionally. Add cooked cavatelli and heat through.

6. Transfer duck meatballs with some of the liquid to cavatelli sauté pan. Spoon the meatballs, cavatelli and liquid into the serving dishes. Garnish with one quail egg per dish, if desired, and a few gratings of Grana Padano cheese.

Duck Confit Risotto

Risotto with my very own duck confit!  I simply browned the confit leg skin side down to render out some fat.  Used that to saute shallots.  Added arborio rice.  Sauteed for a minute.  Added, gradually, morel mushroom stock, water and white wine until tender but chewy.  Grated in some Gran Padano cheese and stirred in the cut up duck confit.  Add a little salad and voila!

I meant to include the link to making your own confit.  I didn't take pictures this time.  I should have because it turned out really well and much prettier than last time.  But here is the link for making confit.

Duck Stock from my Hutterite Ducks

Awhile back I posted about taking delivery on my Hutterite ducks.  I took 9 in total.  Kept 2 whole and froze them.  The remaining 7 were cut into pieces - legs for confit and breasts for roasting later.

I kept all the carcasses and made duck stock.  It smells heavenly and I decided to can it in my pressure canner.  My freezer space is at a premium, considering I have a whole lamb coming in November!

I used the usual stock recipe - a few stalks of celery, a few carrots, a couple of onions, bouquet garni and boiled for hours.

Duck Breast with Sour Cherry Sauce

Life in this small city is not dull!  I bought 10 fresh ducks from Webb Colony.  The Hutterites have the best chicken and the only place I have found so far for local duck.  But, since they only harvest a couple of times a year, I thought it best to stock up.

One duck was for a friend and I froze two to cook whole for myself.  I spent all evening cutting up the remaining seven ducks!  I was exhausted.  I froze all the duck breasts.  And I have the legs and thighs curing in the refrigerator for confit.

Then with all the little bits of meat here and there, I made ground duck.  I'll cook that later and will have a wonderful treat for you.  All the skin was cut into little pieces and I rendered the duck fat.  I have 2+ litres of wonderful white duck fat.  And also, don't forget about the cracklings.

I blogged all about cutting a duck and rendering fat and making confit.  Just click on my links and you will find my recipes.  Today is just a special dinner for me.  Duck Breast with Sour Cherry Sauce.

I picked the sour cherries at Treasure Valley farm.  They are so fast to pick and I was so excited.  But now that I am pitting all of them, it is more exhausting than exciting.  I made the first two pounds into a simple preserve adding 3/4 cup of sugar, 1/2 cup of red wine and a splash of balsamic vinegar.  I thought this would leave it simple enough to customize later.  I processed this in a water bath and will store away in my cold room for later.

For this recipe, I simply used the pan that I cooked the duck breast in.  I drained off most of the fat and only left a little on the bottom of the pan.  Then I  added some dried rosemary and the sour cherry sauce. 

I served this with some fiddleheads from the freezer and homemade pasta, also from the freezer.  Almost like fast food!

Duck Breast with Sour Cherry Sauce

1 duck breast
1/4 cup sour cherry preserve
1 sprig fresh thyme
1 shallot, finely chopped
1 clove garlic, minced
2 tablespoons of syrup from cherry preserve
1/4 cup fruity red wine


Preheat oven to 425F.

Score the skin of the duck breast at regular intervals in a crisscross pattern, cutting through the skin only and not into the meat.  Season each side of the breast with sea salt and coarsely ground black pepper.

Sear the duck breast, skin side down, in a very hot cast iron pan.  Turn the duck over so the skin is up and place the pan in the oven.  Cook until medium rare, about 10 minutes for medium sized breasts and 12 minutes for large.  When cooked, tent with tin foil and let rest for 10 minutes.

Meanwhile, saute the shallots and garlic in duck fat skimmed from the duck breast.  Add the wine and cherry syrup.  Add chopped thyme.  Add the cherry preserves.  Boil until sauce is reduced by about one third.  If desired, this sauce can be thickened with a teaspoon of cornstarch dissolved in 2 tablespoons of cold water.

To serve, slice the duck breast about 1/2 inch thick crosswise on a diagonal and spoon sauce over.