Seared Duck Breast with Medjool
Dates an
Windy Point Syrah sauce, crispy Risotto with Duck thigh!
Serves
4
1 Maple Leaf Farms Whole Duckling
Chicken Stock (for risotto)
Veal
Stock
1 Onion (WW Sweet)
1/2 C. Celery (diced)
1/2 C. Carrots (diced)
Risotto
(your favorite brand)
Medjool Dates
1 bottle of Windy Point Syrah
Tabasco
Maggi
Seasoning
Worcestershire Sauce
Kosher or Sea Salt
Butter
Fresh Ground
Pepper
Chives 2 T. finely diced
1 can tomato paste
Vegetable oil
Crispy
Risotto Cake
Take breasts and thighs off duck. Remove fat from
duck breasts and trim excess fat from thighs. Get saute pan hot an
add vegetable oil. Generously salt and pepper and brown duck thighs.
Remove from pan and add onion, carrot and cleery (while pan is still
hot.) Saute until carmelization starts. Add 2 T tomato paste until
it colors. Add 1/2 C. Windy Point Syrah and reduce by 1/2. Add 2 C.
Veal stock and bring to a simmer. Pour over duck thighs, cover with
foil and put in 300 degre ove nfor 2 to 3 hours or until meat will
pull off bone. Remove adn cool thighs (reserve the braising liquid).
Pull
meat off thighs and dice finely. Make risotto per recipe and at the
last moment add the diced meat and chives. Flatten risotto into oiled
flat pan so it's firmly packed and about 2" thick. Cool.
Stamp out
2" circles of risotto cake and gently saute in butter until crispy.
Duck
Breast
Generously season duck breasts with salt and pepper. Saute
until medium rare. Let rest. Add braising liquid and dates to saute
pan and bring to a simmer. Adjust seasoning with Tabasco, magi, Worcestershire,
salt and pepper, etc. Slice duck breast into thin slices and arrange
around risotto cake. Spoon sauce and dates over duck breast and sprinkle
with chives.
