Text 3101, 125 rader
Skriven 2010-10-26 08:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: SF Gate 796
===================
-=> Quoting Dave Drum to All <=-

 DD> Last of this series:

And a good one it was.

And my last squash recipe. Carol said keep it simple but this is so
good, it;s worth the effort.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Maple Butternut Squash Duck Tart
Categories: Appetizers, Pies, Duck, Cheese
  Servings: 6

      1    while duck breast, boned
           salt
           fresh ground black pepper
     50 g  goats' cheese 
           FOR THE PASTRY:
    190 g  plain flour, plus extra for
           dusting
    1/2 ts salt 
    150 g  chilled unsalted butter 
      2    egg yolks 
      4 TB ice cold water
      1 ts melted butter 
           FOR THE MAPLE BUTTERNUT
           SQUASH PUREE:
    350 g  butternut squash, cut in
           half, seeded
      1 TB vegetable oil 
     30 g  butter 
      1 TB marjoram, chopped 
      3 TB pure maple syrup 
           salt, and freshly ground
           black pepper 
           FOR THE CARAMELIZED ONIONS:
     30 g  butter
      2    onions, peeled and thinly
           sliced 
      1 TB sherry or balsamic vinegar
           FOR THE GLAZE:
     60 ml maple syrup
      2 ts coarsely ground black pepper
      1 TB sherry vinegar 
      2 TB ice wine or sweet wine
      1 ts butter

Danny Boome's innovative tart composed of layers of caramelized
onions, butternut squash, roast duck, maple syrup glaze, and goat's
cheese.

Combine the flour and salt in a food processor. Mix for a few
seconds, add the butter and blend briefly until the butter is the
size of peas. Add the egg yolks and process for another few seconds.
Slowly add the water to the mixture, one tablespoon at a time, and
process until the dough forms a ball and no longer sticks to the
sides of the bowl. Remove and wrap the dough in cling film. Chill
for 20 minutes.

Grease and flour-dust six tartlet tins. Dust the worktop with a
little flour. Either divide the chilled pastry into six, or roll out
the whole to a size large enough to fit the six tart tins. Begin
rolling the pastry from the centre outwards, rotating the dough
occasionally. The diameter of each section of dough should be 2cm
larger than that of each tart tin. Gently place the dough in the
tart tins, then press firmly into the bottom and sides of the tins.
Prick with a fork and chill for 20 minutes.

Preheat the oven to 190 C/gas 5. Blind bake the tart shells for 15
minutes, remove the beans and continue to cook for another 8-10
minutes or until golden brown. Remove and cool.

Season the squash with salt and pepper, and drizzle with oil. Place
on a baking sheet or shallow roasting pan, skin side up. Roast at
190 C/gas 5 until tender, about 20-30 minutes.

While the squash is still warm, scrape out the flesh and place in a
food processor with the butter, marjoram and maple syrup. Puree
until smooth. Season to taste. Leave to cool to room temperature.

Put the butter into a heavy-based frying pan and turn the heat to
medium high. Once the butter has melted add the onions and cook for
20-30 minutes or until they brown. Keep the pan covered and stir
occasionally. Add the vinegar and cook until the liquid has
evaporated. Set aside.

In a small saucepan reduce the maple syrup and black pepper over
medium high heat until thickened. Add the sherry vinegar and the
wine and cook for 2 minutes. Beat in the butter and season with
salt. Set aside.

Preheat the oven to 170 C/gas 3. Score the duck breast and season
with salt and pepper. Set an ovenproof, heavy-based frying pan or
skillet over medium high heat, and sear the duck breasts skin side
down until the skin is crisp, about 8-10 minutes. Drain the fat that
is being rendered.

Transfer the duck to the oven and roast until medium rare, about 5-7
minutes. Slice the duck fairly thinly.

Preheat the oven to 180 C/gas 4. To assemble the tarts, first coat
the bottom of each shell with the caramelized onion. Spread the
squash puree over the onions, and heat the tarts in the oven until
warmed through.

Arrange the duck slices on top of the puree in concentric circles.
Brush the duck with warm glaze. Crumble goat's cheese on top and
serve at once.

By: Danny Boome From: Wild and Fresh

MMMMM-------------------------------------------------

Cheers

YK Jim


... I love a good polka as much as the next man.

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