Text 31108, 106 rader
Skriven 2012-11-19 05:36:58 av Dave Drum (1:261/38)
Ärende: SF Gate 1279
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Duck Salad w/Fresh Cherry Vinaigrette
 Categories: Poultry, Salads, Fruits
      Yield: 4 servings

MMMMM------------------------VINAIGRETTE-----------------------------
    1/2 c  Minced yellow onion
    1/4 ts Minced garlic
      2 ts Olive oil
    1/4 c  Red wine vinegar
      1 tb Balsamic vinegar
    1/2 c  Chicken broth
      1    Bay leaf
      1    Sprig thyme
      1 c  Pitted, halved cherries +
           - whole cherries for garnish
    1/4 c  Extra virgin olive oil
    1/4 ts Salt; to taste
    1/8 ts Fresh ground black pepper

MMMMM------------------------DUCK & SALAD-----------------------------
      2 lb Boneless duck breast
           Salt & fresh ground pepper
      8 oz Salad greens
      1    Carrot; shredded
      8    Fresh water chestnuts;
           - peeled, diced or sliced

  By Lynne Char Bennett, Chronicle staff writer

  Sweet Bing cherries balance the acidity of the vinegars in
  the vinaigrette. If sour cherries are used, increase the
  amount of balsamic proportional to the amount of red wine
  vinegar; a pinch or two of sugar may also be needed.

  For the vinaigrette: In a nonreactive saute pan over
  medium heat, cook the onion and garlic in the oil until
  they are soft and translucent. Add the wine and balsamic
  vinegars and reduce by half. Add the broth, bay leaf and
  thyme sprig. Reduce by about half again, then discard the
  thyme and bay leaf. The sauce may be made up to this point
  and set aside. It can be finished while the duck breasts
  rest after cooking.

  For the duck: To be enjoyed at its best, duck breast
  should be eaten medium-rare or at most, medium, to
  maintain its tenderness and earthy flavor. Preheat the
  oven to 400 degrees. Remove the duck from the refrigerator
  and let sit at room temperature for about 15 minutes.
  Remove any remaining pin feathers, then rinse and dry.
  Remove the long thin tender from the underside of the
  breast and cut out the tough white tendon. Reserve the
  tender to cook at the end. Trim away any excess skin. Cut
  two sets of diagonal scores in the skin to make a diamond
  pattern, being careful not to cut into the flesh. This
  helps render the fat and makes the skin crispy.

  Heat a skillet (just large enough to hold the breasts)
  over medium-high heat. Season the duck well with salt and
  pepper. Make sure the skillet is hot; place the breasts in
  it skin-side down. Reduce the heat to the low side of
  medium and let the breast render and the skin to become
  gold-brown, about 7-10 minutes. Increase the heat, then
  sear the other side of the breast. Drain the excess fat.
  Return the breasts to the pan skin-side down, then place
  in the oven and roast until the internal temperature
  reaches 130 to 135 degrees on an instant- read
  thermometer. This should take another 7 to 10 minutes,
  depending on the thickness of the breasts.

  Remove the duck from the skillet to a warm platter, cover
  loosely with foil and let rest skin-side up.

  Meanwhile, discard most of the duck fat remaining in the
  skillet and remove any burned bits. Return the skillet to
  medium-high heat to finish the sauce.

  Finishing the vinaigrette: Return the reserved vinaigrette
  plus the cherries to the skillet and bring to a simmer.
  This will incorporate the flavorful browned bits in the
  pan. Continue to simmer briefly until the cherries are
  warmed through. Remove the pan from the heat. While
  briskly whisking, slowly add the oil in a thin stream.
  Taste and add salt and pepper if needed.

  Assembly: Divide the salad among serving plates; garnish
  with the shredded carrot and water chestnuts. Slice the
  duck and fan the pieces over the greens. Spoon the cherry
  vinaigrette over the duck and salad. Garnish with whole
  cherries.

  Serves 4 as a first course or light lunch

  URL: http://sfgate.com

  MM Format by Dave Drum - 28 May 2012

  Uncle Dirty Dave's Archives

MMMMM

... The best sauce in the world is hunger. - Cervantes

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