*DUCK

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Duck Recipes

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Duck with Cheery-Red Wine

I2 boneless duck breast/ salt and black pepper/ cup fresh cherries pitted/ 1/2 tbsp flour/ 1/2 cup red wine/ cup chicken stock/ pinch of sugar/ 4 cooked polenta/
Heat oil in frying pan over medium heat. Trim any excess fat from the duck breasts, and score the skin by cutting tiny slashes . Season both sides well with salt and pepper and place skin side down in the warm pan. Turn to high heat.When the duck is well browned on the skin side (3 to 4 minutes), flip and cook 3 minutes more. Remove the duck from the pan. Keep 1 Tbsp of duck fat in the pan and discard the rest Heat the duck fat over medium-high heat, add the cherries and cook briefly. Stir in the flour and cook to a thick paste. Add the red wine; stir until smooth. Simmer the thickened red wine to reduce by half. Stir in the chicken stock and reduce again. Season to taste with salt, pepper and a pinch of sugar, if need. Slice the duck breast and place on top of a serving of the cooked polenta. Spoon sauce over the duck and serve.

Duck with Orange Sauce

2kg duckling/ 50g butter/ 1 onion/ 2carrots/ 2 celery sticks/ bay leaf/ spring of thyme/ 300ml brown stock/ 2 orange/ 1 lemon/ 10g cornflour/ tbsp vinegar/ tbsp sugar/ 2 garlic cloves/
Clean and truss the duck, butter to grease a deep pan. Add the chopped onion, garlic, celery, carrots, bay leaf and spring thyme. Season the duck with butter salt, pepper and rub all over with garlic, place the duck on top of chopped vegetables. Add the stock and cover the pan with a lid, place the pan in oven [200- 220C] and cook for 1hr. remove the lid and continue cooking the duck basting until tender about 30'. Remove the duck from the pan and keep warm. Drain all the fat from the pan and deglaze with stock boil for few minutes. Remove the zest from lemon and oranges and cut into thin julienne. Put the vinegar and sugar in a small pan and cook to a light caramel stage, add the juice of orange and lemon then pour to the sauce with julienne. Pass through conical strainer . Slice the duck and pour over the sauce.