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CookTeaser

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RECIPES

Serves 2

A CookTale

It was “a delectably divine dinner”. In no way an ordinary weeknight event. Three ingredients that created a complement of savory tastes. Duck Breast, Foie Gras, Fennel. The Cherry Port Red Wine Sauce added a smoothness that’s worked wonderfully with Duck. As Cathie likes to say “good enough for company”. And I’ll add “easy to prepare”.

INGREDIENTS For the Duck Breast

1 Duck Breast (Muscovy, Moulard or Pekin, preferred. Available online.)
Kosher Salt & Black Pepper (liberally applied)

METHOD

1. Heat the oven to 400 degrees.

2. Score the fat side of the Duck in a diagonal pattern. Season both sides.

3. Heat a cast iron pan to medium-hot, place the Duck Breast skin side down for a few minutes. Turn to the fat side, weigh it down with a meat press & grill for about 7 minutes, or until the fat has taken on a richly seared coloring & has crisped. Turn off the heat.

4. Place the pan in the 400 oven for 10 minutes. With an instant thermometer, take the internal temperature. 125F is rare & 130F is borderline between rare and medium-rare. Any more will dry out & ruin the Duck.

5. Remove & keep warm while the Foie Gras is being prepared.

INGREDIENTS For the Foie Gras

Fresh Foie Gras (cut 1/2″ slices & carefully scored diagonally)
Kosher Salt & Black Pepper

METHOD

Heat a cast iron or non stick pan to smoking hot. Add the two slices & saute for 1 minute a side. Remove to a platter.

INGREDIENTS The Dried Cherry Port Sauce

1/3 cup of dried Cherries
3 ounces of Port Wine
1/4 cup of Red Wine Reduction (available from More than Gourmet through Amazon on=line)
1 TB of Butter

METHOD

1. Soak the dried Cherries in the Port Wine.

2. In a small sauce pan heat the Red Wine Reduction, add the Cherries in Port Wine.
Bring to s boil, reduce & simmer until combined. Off the heat add the Butter whisking to emulsify. To thin if needed add a TB of Chicken Broth.

INGREDIENTS For the Fennel

1/2 of a Fennel Bulb (2 slices cut vertically to 3/4″ each)
1 TB of Butter
2 dashes of Sugar
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 425 degrees.

2. With a small spatula coat each slice with Butter. Season the slices with Salt & Pepper.

3. Place on a low sided baking sheet or casserole dish. Move to the oven & bake for 30 minutes. Turn the slices & continue for another 15 minutes. The slices should have taken on a highly roasted color, very tender & caramelized.

4. Remove from the oven & prepare to plate the dinner.

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