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Duck Two Ways, 9/24

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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.
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