Text 28159, 90 rader
Skriven 2015-06-13 08:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Heat 823
================
 ML> about $50 ... for a shipment of 25 liters.
 JW> You're drinking rough red with Kevin? Glen splurges for quality and
 JW> pays as much $3 per litre for his box wine. [g]

My other friend Jim, though I might visit Kevin in a
few months (the opportunity time has shrunk, though).

 JW> This next recipe is a dessert, not a poultry sauce
 JW> Title: Cherries in Red Wine
 ML> Omitting the sugar might make something that served well
 ML> as a sauce for a duck or goose.

Duck with cherries and red wine vinegar
categories: poultry, main
servings: 4 to 6

h - For the duck
2 Muscovy duck breasts, about 1 lb each
Kosher salt
1 ts black peppercorns
1/2 ts allspice berries
4 cloves
2 bay leaves
1/2 ts fennel seeds
h - For the sauce
1/4 c turbinado or raw sugar
1/2 c red wine vinegar
1/2 c red wine
1 c chicken broth
1 Tb grated fresh ginger
1 pn cayenne
Kosher salt
2 Tbs butter
1/2 lb ripe cherries, whole or halved, pitted
2 ts granulated sugar
1 Tb kirsch or Cognac

Trim excess fat from duck breasts, leaving a 1/4" layer
covering the breast. (Save fat trimmings to render and
use for another purpose.) With a sharp knife, lightly
score fat cover diagonally in two directions, taking
care not to cut too deeply and expose meat. Turn breasts
over and remove the thin tenderloins from underside.
Trim away any veiny or ragged bits. (Save meaty
trimmings for making stock.) Season generously on both
sides with salt.

Pulverize the peppercorns, allspice berries, cloves,
bay leaves, and fennel seed in a mortar or electric
spice mill. Sprinkle spice mixture over duck breasts;
massage seasoning into meat on both sides. For more
intense flavor, do this several hours ahead or overnight
and refrigerate (recommended). Bring duck to room temp
before cooking.

Make the sauce: Put turbinado sugar and vinegar in a
saucepan and simmer over medium-high heat for 2 min
until syrupy. Add wine and broth and simmer briskly
until sauce coats spoon, about 5 min. Stir in ginger,
cayenne, and 1/2 ts salt. Set aside. You should have
about 1 c sauce. Sauce may be made a day or two in
advance, if desired.

Place a wide cast-iron pan over medium high heat.
When pan is hot, place duck breasts side by side,
skin side down. Let sizzle gently for about 7 min,
until skin is crisp and golden, turning down heat as
necessary to keep from getting too dark. Turn breasts
over and cook 5 to 7 min more (M says 3 min tops).
Alternatively, finish cooking breasts in a 400F oven.
Check temperature frequently with an instant-read
thermometer; internal temperature should be a bit
less than 125F (M says 100-110F). Remove breasts and
let rest on a warm platter for 8 to 10 min.

To finish sauce, put butter in a saucepan over medium
high heat. Add cherries and granulated sugar and cook
1-2 min, stirring, until cherries are heated through
and beginning to get juicy. Add kirsch and cook 1 min
more, then add previously prepared sauce and bring to
a simmer.

Thinly slice duck breasts at an angle and arrange
slices on a platter. Spoon some of the sauce and
cherries over meat and pass remaining sauce at table.

David Tanis, New York Times
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