| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless Moscovy Hen Duck Breasts, Approx. 7-8 oz. each |
| 1/2 |
c |
Orange Blossom honey |
| 1/2 |
c |
Port Wine (Zinfandel Port works very nicely) |
| 3 |
|
Each, whole clove |
| 1/2 |
|
Stick, whole cinnamon |
| 3 |
|
Allspice |
| 1 |
|
Star anise |
| 1/2 |
ts |
Whole black peppercorn |
| 2 |
|
Seed from green cardamom |
| 1 |
|
Lime, juice and zest from |
| 1 |
|
Lemon, juice and zest from |
|
|
Salt and pepper mill |
|
2 |
minutes before slicing. |
INSTRUCTIONS
from Chef David Kinch or Sent Sovi
Preparation:
1. Using a sharp knife, trim and remove the sinew and membrane from the
underside of the duck. With the skin side down trim off any excess skin and
fat from around the perimeter of the breast.
2. Flip over each breast and score the skin by cutting through the skin
without cutting the meat in diagonal lines
3. Place the honey and port wine in a non reactive pot and bring to a
simmer, making sure to skim off any impurities rising to the surface.
Reduce by exactly half.
4. When the honey/port mixture is reduced, add all the spices, juices and
zests. Let cool to room temperature - Strain.
5. Pre-heat oven to 425 F.
6. Place a saut. pan on a medium flame and season the duck breast with salt
and few turns of a pepper mill on both sides. When the pan is hot place the
breast skin side down and slightly reduce the heat. The breast will
immediately start to render its fat and prevent the breast from sticking.
7. When the breasts are golden brown, turn them in the pan to remove the
visible rawness and remove from the pan when the breasts are still very
rare.
8. Brush the duck breasts on the skin side liberally with the spiced honey
and place in the oven to cook to a perfect medium rare (approx. 2 minutes)
and allow the honey to take on a shiny, lacquered finish. Allow to rest for
9. Slice the duck breast into thin (1/4") pieces and fan out on a warm
plate.
This duck preparation works well in a salad with greens, or as an entree.
At Restaurant Sent Sov' it is served with Sauteed Apples and a Savory
Fennel Cake.
Posted to FOODWINE Digest 27 Jan 97 by Patrick Gerding
<winestwd@HUB.OFTHE.NET> on Jan 28, 1997.
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