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More than just ducks and geese!
RECIPES
Charcoal
Grilled Mariposa Duck Breast with a Fruit Jus
Here
at the farm we treat duck breasts like red meat.
Marinated and cooked on the grill they
can be eaten pink in the middle just like a good
steak.
If you follow your instincts and treat a duck breast
as you would a chicken breast they will
be tough and stringy. With the rich lovely flavour
of the meat we like to serve a
slightly sweet fruit sauce this balances the
richness of the duck and provides a great flavour
treat.
for the marinade –
1
1/2 cup canola oil
1/4 cup soy sauce
3 tbsp. red wine vinegar
2 tbsp. lemon juice
1 tbsp. Worster sauce
2 tsp. mustard powder
1 tsp. black pepper
1 tsp. chopped parsley
1 garlic clove, slivered
Combine all the ingredients in a non reactive dish
(glass or stainless steel)
and mix well.
Add the duck breasts and turn to coat well with the
marinade.
Marinate the duck breasts overnight.
to
prepare the breasts –
Heat a heavy bottomed frying pan over medium heat
until hot but not smoking.
Place the duck breasts skin side down in the pan and
cook until the skin is crisp
and most of the fat has rendered out of the breast.
Remove from the pan and reserve on a plate skin side
down,
save the pan for the sauce.
To finish the breasts, heat a BBQ on high and place
the breasts flesh
down on the hot grill.
Cook for 6-8 minutes or until the breasts are just
pink.
Remove from the grill let rest 4 –5 minutes.
Using a very sharp knife remove the skin from the
breast and slice the
breast lengthwise into thin slices, serve with the
fruit sauce.
for the sauce –
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1 shallot,
minced
1 pint ea
fresh raspberries & blueberries
1 1/4 cup
medium sweet sherry
2 tbsp.
maple liqueur
2 cups duck
or chicken stock
1 tbsp.
cornstarch dissolved in 2 tbsp. red wine |
Pour off the excess
fat from the pan the breasts were rendered in.
SAVE this fat it is gold, if you roast potatoes in
this fat you will
go straight to heaven.
Heat the pan and add the shallots and saute lightly.
Add the blueberries and stir well.
Stir well and deglaze the pan with the sherry.
Add the maple sirop and thyme.
Reduce by half and add the duck stock, reduce by
half.
Add the cornstarch to the pan bring to a boil and
stir well.
Add the raspberries & heat gently.
Season to taste and serve hot with the duck.
Duck Confit Leg with Warm Fruit Chutney
Duck confit is one of the great treats of the
farm.
Confit started out as a way of preserving meat,
being heavily salted and than cooked and sealed
in fat the meat would
last for a long time. When people first hear of
the technique they
are often a little squeamish at the thought of
the duck being cooked in fat.
In an interesting twist, however the duck
actually renders out most
of it`s fat and when crisped in a hot oven or on
the grill it
is moist and succulent without being greasy.
For
8 duck legs ( it`s always good to have leftovers )
Coarse salt
Dry thyme
Dry rosemary
Bay leaves
Working in a non reactive dish layer the duck legs
with
the coarse salt and spices.
Cover and refrigerate overnight.
Remove the legs from the salt and rinse well.
Dry well on a clean towel and reserve.
Heat enough duck fat to cover the legs in a heavy
bottomed pan and
add the duck legs.
Simmer the duck legs for 2 hours or until the meat
pulls away from the bone.
Remove the legs from the fat and place on a baking
sheet.
Bake in a hot ( 400 degree ) oven or on the grill
until the skin
is crisp and serve hot.
If you have leftover confit remove the meat from the
bone and use it in pizzas
pasta or it makes a wonderful warm salad.
Warm Fruit Chutney
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1 tin pears
1 tin
peaches (preferably Canadian)
1 lb fresh
rhubarb, diced in 1'
1 small red onion
1`piece
fresh ginger
2 garlic
cloves
1/4 tsp. tea
dried allspice, cinnamon,
nutmeg,
coriander and cloves
1/4 cup red
wine vinegar
1/4 cup
maple sirop
sea salt and
black pepper to taste |
Dice
the pear, peaches and place with the rhubarb in a
non reactive pot.
Place the peeled onion, garlic and ginger in the
work bowl of a food processor
with the red wine vinegar.
Blend until smooth.
Add
to the pot with the maple sirop and spices.
Bring to a boil and reduce to a simmer.
Cook for 45 minutes or until the mixture is thick
and jammy.
Season to taste and serve warm with the duck confit.
Whole
Roasted Mariposa Duck
Most
people have a hard time with a whole duck.
Often there is a tendency to overcook or to cook it
in the
same fashion as a chicken or turkey. This will
result in an overcooked bird that does
not reflect the lovely flavour of a properly roasted
bird.
The other common misconception is that duck is a
fatty bird.
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1 whole duck
2 cinnamon
sticks
1 apple,
Macintosh or Northern Spy
6 juniper
berries
1/4 cup red
wine
sea salt and
black pepper |
Pre
heat the oven to 400 degrees.
Rinse the duck and pat dry.
Cut the orange and onion (unpeeled) into quarters.
Place all the spices the onion & the apple in the
body cavity of the duck.
Season the skin of the duck with the sea salt and
black pepper.
Place the duck on a rack in a roasting pan and place
in the oven.
Roast for 20 minutes at 400 and reduce the heat to
350 degrees.
Roast for 16 minutes a pound and remove the duck
from the oven
when an instant read thermometer inserted in the
breast reaches 170 degrees.
Place the duck on a serving platter & let the duck
rest for
20 minutes before serving.
Pan
Seared Foie Gras with
Onion & Maple Marmalade
and Cider Reduction
Foie
gras is glorious stuff, unctuously rich and decadent
it is the ultimate luxury food.
If I can think of one way to spoil someone it is to
pan sear
a piece a piece of foie gras and serve the nicest
sweet wine
you can get your hands on. The combination of sweet
wine and foie gras
is probably one of the great marriages in the
culinary firmament.
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4 slices
foie gras,
one quarter inch
thick
coarse sea
salt and freshly
ground black
pepper
1 Spanish
onion
1 tbsp.
fresh thyme, chopped
2 tbsp.
unsalted butter
2 tbsp.
Maple sirop
salt &
pepper to taste
1 cup apple
cider
1 cinnamon
stick |
for
the marmalade –
Thinly
slice the onions and reserve.
Heat a heavy bottomed over med high heat and add the
butter.
When the butter begins to brown add the onions and
stir well.
Cook the onions over med high heat until they begin
to
stick to the pan and brown nicely.
Turn the heat down to medium and cook for 30
minutes, stirring often.
Add the balsamic vinegar and maple sirop and stir
well.
Add the thyme and season to taste.
Cook the marmalade until almost dry and sticky the
mixture will resemble jam.
Remove from the heat and use as needed.
The marmalade will keep for up to one week in the
fridge covered.
for the glaze –
Place the apple cider and cinnamon in a non reactive
pot and bring to a boil.
Reduce to a hard simmer and boil until you have one
quarter cup, the mixture
should be thick and shiny.
for the foie gras –
Heat a
heavy bottomed frying pan ( cast iron works best )
on med high heat.
When the pan is hot add the foie gras and cook for
one minute.
Turn the foie gras over and cook for one minute
season to taste with the
salt and pepper and remove from the pan.
Serve on sweet potato puree and onion marmalade.
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