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Duck Miramonte

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Frisco, Game, Masterchefs, Poultry, Tmr	4	Servings

INGREDIENTS

4		Breasts, duck
2	oz	Butter
		Watercress
		Salt
		Pepper
6	oz	Butter
5		Shallots, chopped
1	t	Peppercorns, cracked
5	oz	Cepes, dry
2	c	Wine, Cabernet Sauvignon
1 1/2	c	Stock, duck jellied ** OR
1 1/2	c	Demi-glaze, duck **
2		Tomatoes, seeded chopped
		opt
7	oz	Marrow, bone chopped
		Salt
1		Spinach
2	oz	Butter
3		Garlic, cloves
1	pn	Nutmeg
		Salt
		Pepper

INSTRUCTIONS

* See recipe for Duck Stock and / or Duck Demi-glaze.  Duck: =====
Preheat your oven to 450 F.  Bone the duck, reserving any unused parts
for the stock.  Trim the  breasts, salt and pepper well.  Add the
trimming to the other bones  and such reserved for stock.  In a saute
pan, heat the butter over medium heat.  Place the breasts  in the pan,
skin side down, to melt the fat between the skin and the  meat. (About
one or two minutes.) Increase the heat to high, and  brown lightly.
Place the pan of breasts in the oven and cook for 8  minutes.  Wine
Sauce: ===========  In a copper pan, melt 4 ounces of butter and add
the shallots and  peppercorns.  Cook briefly ( 1 to 2 minutes).  Add
cepes and Cabernet Sauvignon.  Reduce slightly.  Add duck stock or
demi-glace and tomatoes, if desired.  Cook 20 - 30  minutes over medium
heat.  Add butter if desired, whip, and reserve.  Bone Marrow:
============  Fill a sauce pan with water, add a touch of salt, then
bring the  salted water to a boil.  Add marrow and cook for about 5
minutes.  Reserve.  Spinach: ========  Blanch the spinach in hot,
salted water, then press slightly to dry.  In a saute pan, heat the
butter until brown (beurre rosette -  hazelnut in color).  Add spinach,
then nutmeg, salt and pepper.  Cook  for about 20 seconds (spinach
should have just started to wilt).  Drain and reserve.  To serve:
=========  Spoon the wine sauce into a pool on the serving plate.  Add
bone  marrow to the sauce.  Trim any bone from the duck breasts and
place  the breasts skin side down on a cutting surface and slice very
thin.  Fan the duck slices out on the serving plate in the sauce, and
garnish with watercress and spinach in a side dish.  Source: Great
Chefs of San Francisco, Avon Books, 1984 Chef:   Udo  Nechutnys, The
Miramonte Restaurant, San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1300 Calories From Fat: 902 Total Fat: 101.6g Cholesterol: 172.8mg Sodium: 380.2mg Potassium: 1809.9mg Carbohydrates: 86.5g Fiber: 16.6g Sugar: 40.4g Protein: 20.7g