Duck Two Ways, 9/24 - KATV - Breaking News, Weather and Razorback Sports

Duck Two Ways, 9/24

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  • RecipesMore>>

  • Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate Cobbler
    More >>
  • B.L.T. Pie, 7/30/14

    B.L.T. Pie, 7/30/14

    Wednesday, July 30 2014 8:20 AM EDT2014-07-30 12:20:37 GMT
    Gary DukeAlley Oops1 Pie shell, un-baked4 tomatoes, sliced6 slices bacon, cooked and drained, cut into bit sized pieces1/2 cup green onions, diced1 cup mayonnaise1 cup cheddar cheese, grated1 cup mozzarella cheese, gratedsalt and pepperlettuce1. Pre-heat oven to 350.2. In pie crust layer the tomatoes, bacon and green onions. Try to get 2 layer of each.3. In a mixing bowl, combine the mayonnaise, cheddar, mozzarella, salt and pepper.4 Pour the cheese mixture over the layered tomatoes and bacon...More >>
    Gary DukeAlley Oops1 Pie shell, un-baked4 tomatoes, sliced6 slices bacon, cooked and drained, cut into bit sized pieces1/2 cup green onions, diced1 cup mayonnaise1 cup cheddar cheese, grated1 cup mozzarella cheese, gratedsalt and pepperlettuce1. Pre-heat oven to 350.2. In pie crust layer the tomatoes, bacon and green onions. Try to get 2 layer of each.3. In a mixing bowl, combine the mayonnaise, cheddar, mozzarella, salt and pepper.4 Pour the cheese mixture over the layered tomatoes and bacon...More >>
Dan Salvesen
Excutive Chef, Oak Street Bistro
 
 
Duck 2-Ways                                                Servings  4
 
Pan Seared Breast over spicy sweet potato puree with molasses port reduction and Confi duck leg atop Spaetzle with orange brandy sauce.
 
Duck
 
Two breasts and 2 legs
 
1. Legs should be scored on the under side with a knife on the bone to help pull the meat away from the bone as it cooks.
2. In an oven safe pan, place legs and just cover them with enough duck fat or a cooking oil and cover with foil and place in oven
at 200 degrees and cook for 3 hours then cool and reserve.(the rest of the components can be made while this is cooking.)
 
For the breast you will have a hot pan with 2 Tbl. cooking oil and place skin down and sear hard pressing to help render the skin and fat.
(This step is to be done last and just before plating.)
 
Sweet Potato Puree
 
2 Sweet potatoes
Juice of 1 lemon
1 Tbl. Unsalted Butter
1/2 C. Stock
1 tsp. Cayenne pepper
1/2 tsp. red pepper flake
1 Tbl. Creme fraiche
Salt&pepper to taste
 
1. Dry bake potatoes till you can peel off skin.
2. Add potatoes and all ingredient but stock to a blender or food processor, blend and slowly add stock. Don't make to thin.
3. Push now through a fine mesh strainer and keep warm.
 
Spaetzle
 
6 Eggs
2 Cups A.P. Flour
1 Tbl. Creme Fraiche
1 Tbl. Dijon mustard
1/4 Cup Stock
1 tsp. Salt
Pintch of fresh herbs
 
1. Light beat eggs and add the rest of ingredients, Batter should be tacky and sticky.
2. Have a pot of boiling salty water going with a perforated pan on top.
3. Pace batter in perforated pan and push through into water let cook about 3 minutes stirring till plump.
4. Remove to ice bath thin to a baking tray and oil.
5. Reserve till plating.
 
Sauces
 
Molasses Port Reduction
 
2 Cups Port
1 Cup Molasses
 
1. Place both ingredients in heated pan and reduce 3/4 till sticky and tacky.
2. Reserve.
 
Orange Brandy Sauce.
 
Juice of two oranges
2 tsp. orange zest
1 Tbl. Honey
3 oz. Brandy
1 oz. Unsalted butter.
 
1. Place all ingredients but butter in a heated pan and reduce by 3/4 till sticky and tacky.
2. Remove from heat and whisk butter in slowly.
 
Plating
 
1. For each setting spread spicy sweet potato puree on one side of plate and cut duck breast at a 45 degree angle to make 6 pieces.
2. Three pieces per plate.
3. In a HOT pan saute spaetzle and season till puffy and golden brown, then add 1 tsp. unsalted butter to bind.
4. Place on other end of plate. Confi duck leg atop spaetzle and topped with orange brandy sauce.
5. Molasses port reduction atop pan seared breast.
  • EntréesMore>>

  • B.L.T. Pie, 7/30/14

    B.L.T. Pie, 7/30/14

    Wednesday, July 30 2014 8:20 AM EDT2014-07-30 12:20:37 GMT
    Gary DukeAlley Oops1 Pie shell, un-baked4 tomatoes, sliced6 slices bacon, cooked and drained, cut into bit sized pieces1/2 cup green onions, diced1 cup mayonnaise1 cup cheddar cheese, grated1 cup mozzarella cheese, gratedsalt and pepperlettuce1. Pre-heat oven to 350.2. In pie crust layer the tomatoes, bacon and green onions. Try to get 2 layer of each.3. In a mixing bowl, combine the mayonnaise, cheddar, mozzarella, salt and pepper.4 Pour the cheese mixture over the layered tomatoes and bacon...More >>
    Gary DukeAlley Oops1 Pie shell, un-baked4 tomatoes, sliced6 slices bacon, cooked and drained, cut into bit sized pieces1/2 cup green onions, diced1 cup mayonnaise1 cup cheddar cheese, grated1 cup mozzarella cheese, gratedsalt and pepperlettuce1. Pre-heat oven to 350.2. In pie crust layer the tomatoes, bacon and green onions. Try to get 2 layer of each.3. In a mixing bowl, combine the mayonnaise, cheddar, mozzarella, salt and pepper.4 Pour the cheese mixture over the layered tomatoes and bacon...More >>
  • Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Ahi Tuna Wraps, 7/28/14

    Ahi Tuna Wraps, 7/28/14

    Monday, July 28 2014 11:55 AM EDT2014-07-28 15:55:57 GMT
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>