Review of last recipe - Cheesecake Mousse with Raspberry Cognac Sauce (photo above) - If you want/need a perfectly plated dessert, be careful when unmolding. It's impossible to move the mousse once it's on the plate (maybe a little pam spray could have alleviated this issue). It was tasty (the mousse more so than the raspberry sauce), but too many pans were needed as well as a mixer and a food processor. Not my idea of a fun dessert!
TODAY'S RECIPE - DUCK BREAST STUFFED WITH SPINACH
AND FOIE GRAS
The recipe calls for a 4-5 lb duck, and to trim off the breasts and use the rest of the bird for another use. I think I can find duck breasts and save myself all that butchering. Hopefully, you don't live in an area of the country which has outlawed foie gras (ie. Cali).
Serves 2 - 350 degree oven
2 duck breasts
3 tbsp butter, room temperature
1/4 lb spinach, stemmed
salt and pepper
nutmeg
2 1/2 oz foie gras or liver pate
1 tbsp soy sauce
1 cup water
1 cup full-bodied red wine
1 tbsp unsalted butter, cut into 1/2" pieces, chilled
Melt 2 tbsp butter in heavy small skillet over medium heat. Add spinach, cover and cook until limp. Drain on paper towels and squeeze dry. Chop finely. Transfer to bowl. Season with salt, pepper and nutmeg. Blend in remaining 1 tbsp butter. Spread evenly over skinless side of breast. Carefully spread foie gras over spinach. Roll breast up lengthwise and secure with toothpicks or twine.
Preheat oven to 350 degrees. Place duck on rack in roasting pan. Rub with soy sauce. Add water and wine to pan. Roast duck for 1 hour, basting frequently.
Preheat broiler. Transfer pan juices to heavy small saucepan. Broil duck until skin is crisp and golden brown. Set aside 10 minutes. Meanwhile, degrease pan juices. Boil over high heat until thickened. Remove from heat. Whisk in 1 tbsp unsalted butter one piece at a time, waiting until each piece is incorporated before adding next. Continue whisking until sauce is glossy and smooth. Season with salt and pepper.
Discard toothpicks or twine. Slice the duck 3/4" thick, and divide slices between plates. Spoon some sauce over each slice, and pass remaining sauce separately. Serve immediately.
Saturday, February 2, 2013
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