Text 23008, 78 rader
Skriven 2015-01-17 18:22:28 av Janis Kracht (1:261/38.0)
  Kommentar till text 23004 av Dave Drum (1:18/200.0)
Ärende: Duck.. oh no...
=======================
Hi Dave,

>> good-bye rare duck with the precooked package.. They
>> murdered that guy <g>

>> So I guess from now on, I'll be buying the whole duck
>> again, not that I mind that really.. but the separate
>> breasts were so nice :(

> Is you buying them locally and fresh?

Yep... at our Wegman's in Ithaca.

> And the local supplier is not carrying
> them any longer? If you are buying frozen there are a number of suppliers
> including the Rip-off Meisters - Omaha Steaks.

No, not frozen.. Perhaps it was just over the holidays, I'm not sure... If they
don't show up in the future, I'll mention it to the manager I guess... :)

> www.dartagnan.com | www.marxfoods.com | www.foodservicedirect.com
> www.farmfreshduck.com | www.Amazon.com | www.mapleleaffarms.com

> Maple Leaf Farms is listing duck breast (and other pieces/parts) as well as
> whole ducks for shipping. I did note that it's danged 'spensive meat, though.

When I get a whole frozen Duck from the Asian supply shop, I didn't think it
was that expensive... then again, maybe I didn't look at the price <grin>.


This is what I did with Duck for Christmas Dinner.  This recipe is for two,
though.


Seared Duck Breast with Cherries and Port Sauce Ingredients
Servings: 2

    2 5- to 6-ounce duck breast halves or one 12- to 16-ounce duck breast half
    2 tablespoons (1/4 stick) chilled butter, divided
    1/4 cup finely chopped shallot (about 1 large)
    1/2 cup low-salt chicken broth
    8 halved pitted sweet red cherries, fresh or frozen, thawed
    2 tablespoons tawny Port
    1 tablespoon orange blossom honey

Preparation

    Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to
even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp
knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD
Can be made 8 hours ahead. Cover and chill.
    Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and
cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over,
reduce heat to medium, and cook until browned and cooked to desired doneness,
about 4 minutes longer for small breasts and 8 minutes longer for large breast
for medium-rare. Transfer to work surface, tent with foil to keep warm, and let
rest 10 minutes.
    Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add
shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries,
Port, and honey. Increase heat to high and boil until sauce is reduced to
glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter.
Season sauce to taste with salt and pepper.
    Thinly slice duck. Fan slices out on plates. Spoon sauce over and
serve.

    With the duck, pour a medium-bodied red from Spain's Rioja region. We
like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry
flavors and smoky notes.

    Recipe by Diane Rossen Worthington
http://tinyurl.com/pmbp6gt

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)