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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: September 12, 2011

12/09/11 Roast Duck,Turnips Roasted in the Duck Fat, Sauteed Broccoli Rabe & Apple Peach Sauce


RECIPE
Serves 2 With leftovers
A CookTale

The Smokehouse of The Catskills is expanding every week. The newest addition to their great meats, fowl and charcuterie is Organic Free Range Duck from a local farm in the Valley. It is so different from supermarket duck that all i can say is you have to taste it to believe it. The bright yellow fat within its cavity renders down to a great duck fat, turning simple oven roasted turnips into a gourmet side dish. Of course, in our opinion the perfect green to accompany the Duck is Garlicky Broccoli Rabe. It was a successful 9/11 birthday dinner.

INGREDIENTS For the Duck

1 5 Pound Organic Free Range Duck
Kosher Salt & fresh Black Pepper
1 TB of Sweet Paprika

METHOD

1. With the point of a sharp knife, lightly pierce the entire Duck breast. This will help eliminate the fat.
2. Season the Duck with the Salt, Pepper & Paprika.
3. Heat the oven to 450 degrees. Add 1/2″ of hot water to the floor of the pan for the first step, steaming the Duck.
4. In the heated roasting pan with a non-stick rack (preferred), add the Duck, breast side down. Steam for about 20 minutes, helping to render the fat. Remove from the oven to a plate & discard the greasy water from the pan. Return the Duck to the dry pan with the breast side up.
5. Reduce the oven temperature to 350 degrees & roast for about 45 minutes. Occasionally baste it with the juices at the bottom of the pan.
6. Remove when the Duck’s skin has browned & the internal temperature is 135 degrees. It continues to cook as it resettles.
You do not want the meat to dry out.

RECIPE Madeira (or Port or Marsala) Sauce

INGREDIENTS

2 ounces of Butter
1/4 Cup of diced Shallots
1 tsp of Black Peppercorns (crushed)
3 Sprigs of fresh Thyme
1 Bay Leaf
1/2 Cup of Madeira (or Port or Marsala) 1/2 Cup of Red Wine
2 Ounces of Veal Demi Glace
4 Ounces of Water

METHOD

1. Cut the Shallots in a fine dice.
2. Melt the Butter in a small sauce pan, add the Shallots, the crushed Peppercorns, Thyme, Bay Leaf & saute until the Shallots are tender, about 2 minutes.
3. Add the 1/2 Cup of Madeira (or Port or Marsala) & the 1/2 Cup of Red Wine. Cook until it is reduced by half.
4. Add the Demi Glace & the Water. Whisk vigorously until completely dissolved. If the sauce is too thick, add Water a little at a time, until it reaches the consistency of heavy cream.
5. Set aside.

Li

12/09/11 Apple Peach Sauce


 

RECIPE
A CookTale

We love Apple Sauce with Roasted Duck. The sweetness adds a balance to the savory Duck meat. As I got set to make the sauce, I found that a few of the Apples had gone bad. When in a fix, innovate! On Saturday at the Saugertie Farmers Market, I purchased big beautiful Peaches, not intended to become a sauce. So the Apple sauce became Apple Peach Sauce, and it turned out to be a splendid combination of flavors. It worked so well, it might very well become a mainstay.

INGREDIENTS

4 Apples (Granny Smith, McIntosh, or whatever you like)
3 Peaches
1/2 Cup of Sugar (or equivalent of Splenda or Equal)
1 Cup of Water
Juice of 1 Lemon
2 Cinnamon sticks
4-5 whole Cloves
Medium piece of Ginger cut into chunks

METHOD

1. Peel, core & slice the Apples thinly. Slice the Peaches thinly.
2. Add all of the ingredients to a large pot & bring it to a boil. Lower the heat to a simmer & cook for approximately 1/2 hour or until the fruit has broken down to a mash.
3. Fish out the Ginger, the Cinnamon Sticks & the Cloves before serving.

It’s good hot, cold or at room temperature.