Inspired Bites by Bob Spiegel

Author:Bob Spiegel
Language: eng
Format: epub
Publisher: Abrams
Published: 2014-07-15T16:00:00+00:00

Magret Duck Breast with Chestnut Fried Rice and Demi-Glace Grapes

The duck and rice take the lead in this dish, but there’s no mistaking the chestnut’s flavor and texture. Cooking the grapes with the wine, which pairs raw and fermented tastes, creates a deep, well-rounded sauce.

YIELD: Serves 12

For the chestnut fried rice:

2 tablespoons vegetable oil

2 medium yellow onions, finely chopped

2 tablespoons finely chopped peeled fresh ginger

1 large clove garlic, minced

4 cups (600 g) cooked long-grain white rice

1 cup (140 g) peeled roasted chestnuts, roughly chopped

¼ cup (30 g) fresh or frozen fava beans, thawed if frozen and peeled if fresh

2 scallions, white and green parts, thinly sliced

Soy sauce

For the demi-glace grapes:

1 bunch red seedless grapes, stemmed

2 cups (480 ml) Zinfandel wine

1 cup (240 ml) duck or veal demi-glace

Kosher salt and freshly ground black pepper

For the Magret duck breast:

1 whole Magret duck breast

2 tablespoons kosher salt

1 tablespoon garam masala

1 teaspoon five-spice powder

Make the chestnut fried rice: In a wok or wide, high-sided sauté pan, heat the oil over high heat for a few seconds, then add the onions, ginger, and garlic. Cook for 1 minute to release the aromatics, then add the rice and cook, stirring frequently, until you hear popping sounds.

Stir in the chestnuts, fava beans, and scallions, then add soy sauce to taste. Remove from the heat but keep warm or reheat when ready to serve.

Make the demi-glace grapes: Heat a wide sauté pan over high heat for 2 minutes, then add the grapes in a single layer. Cook, stirring occasionally, until the grapes caramelize and almost split open.

Add the wine and reduce the heat to medium. Bring to a simmer and cook for about 20 minutes, until the wine and juice have reduced to a syrup.

Stir in the demi-glace until dissolved and season with salt and pepper. Keep warm or reheat when ready to serve.

Make the Magret duck breast: Trim excess fat from the duck breast, but retain the layer of fat on the top of the breast. Using a sharp paring knife, score this fat layer in a crisscross pattern.

In a small bowl, mix together the salt, garam masala, and five-spice powder, then liberally season the duck on both sides with the spice blend.

Heat a heavy skillet or sauté pan over high heat for 2 minutes, then reduce the heat to medium and add the duck, fat side down. Cook until the fat is crispy and golden brown, 8 to 10 minutes. Turn the breast over and brown again for 3 to 5 minutes. The duck should be served rare to medium-rare, or about 125°F (52°C) to 130°F (54°C) on a meat thermometer (if you desire more cooking, bake in a 350°F/175°C oven to your preferred degree of doneness). Remove from the pan and assemble the dish immediately.

Assemble the dish: Reheat the chestnut fried rice and the grapes, if necessary. Place a spoonful of fried rice on each dish, then slice the duck into forkable pieces and divide equally among the dishes. Spoon the grapes and sauce over the duck.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.