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Winterless winter
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It's been quite sometime since I did one of these. Perhaps I've been in a sour mood towards my job and didn't feel much like talking food. Since my last post I was doing the Chef de Brunch, and was feeling pretty hauled down by the pressure and work load. I was doing 50 plus hour weeks and not seeing any benefit. I've recently given my notice and hope to find a job that is less stress, until then I'm gonna take some much needed time off and do nothing.
Here's a recipe I've working on, I can't say I've had the chance to work it out completely, it's mostly guess estimates on measures, so if you try it yourself keep that in mind and give me some feed back so i can adjust it.
Sage Muscovy Duck with Yam and Black Bean Risotto
Feeds 4
Here's the basic mise en place of what you need to get started:
4 Muscovy Duck breast halves (cleaned)
2 cups Risotto Rice
1 Large Sweet Potato/Yam
1 Can Black Beans (drained)
Parmesan Cheese
4 Red Onions
2 Bunches Fresh Sage
White Wine
Red Wine
Sugar
UnSalted Butter
Olive Oil
Paprika/Cyanne/Corriander
Salt/Pepper
Cooking the duck is the easy part so we'll leave that for last. First we'll get the Rissotto rice done.
Risotto with Black Bean and Yam:
Melt about 2 tablespoons of butter in a sauce pot, at medium heat. Add your rice into this and saute for over a minute, this cracks the corn giving it a creamy texture.
Bring around 4 cups of water (or broth) to boil, and slowly add this to the rice stirring constantly until the rice is cooked. You'll be able to tell when the hard crunch is gone but it's still firm. Put this aside for now.
In a pan with a bit of olive oil, saute diced onion and diced yam until both are tender. Add the Black beans stirring. You'll mix this with the rice before serving. You can put it aside for now.
For add flavor we are gonna make Red Onion Marmalade as a toping for our duck.
.Red Onion Marmalade
2 Red Onions sliced thin (be sure to slice with the grain so it hold together), simmer this in about a Cup of red wine vinegar until the onions are tender. Then add about 1/2 cup of sugar and let it reduce. Don't let it burn, you want it creamy like a jam, add more vinegar if needed.
The duck we are going to sear then oven bake.
Sage Muscovy Duck:
Make a mixture of Paprika/Cyanne/Corriander and season your duck well. Heat a pan with olive oil until it is really hot. When it is smoking, add your seasoned duck and rotate them to cook them evenly, it wont take long to seal in the flavor. (We are not cooking them completely here.)
Remove them from the pan and make 3 incisions into the meat, width wise. Into the slits stuff it with fresh Sage leaves. Place this into a baking dishes, drizzle oil over them, cover in foil and place in the oven at about 250.
To finish up...
Reheat the rice with more water (broth) adding your Black Bean and Yams. When it's heated add a good amount of Parmesan Cheese to taste and butter for extra creaminess.
Your plate with have the rice mixture as it's base with the duck served on top. The marmalade (chilled) should be spread evenly over the duck, don't remove the sage. Enjoy.
If anyone has was to better this recipe please comment below. Many of the item can be substituted for other things. Let me know how it turns out
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