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Duck with 3 Peppercorn Sauce

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

3 Whole duck breasts
6 Duck legs, thigh bones removed
Salt and freshly ground black pepper
30 Pink peppercorns
20 Green peppercorns
1/4 c Cognac
1 c Brown veal stock
3 tb Unsalted butter, softened

INSTRUCTIONS

This recipe is a hybrid of a recipe from the Cordon Bleu at home and a meal
I had at Laurier sur Montcalm in Ottawa (a dining experience I truly
enjoyed). I will be scaling it back for dinner for two (Valentines, after
all). I'm not sure exactly how to describe some of the steps but I'll try.
Start with fresh ducks. Remove breasts and legs (this is very well
described in the Cordon Bleu at Home cookbook). Bone out the thigh bone and
cut the end of the drumstick (exposed portion off). Truss the legs into a
compact shape. Heat a little oil in a saute pan and brown the legs.
This is the part I'm going to have trouble explaining. In the presentation
of the dish, you will have the duck breast slices fanned across the plate
and the duck leg coming at the front of the plate with the bone sticking up
on a 45 degree angle. Make sure that, when you saute the duck leg, the
initial position the leg hits the pan is the same as the final one you will
want on the plate. I haven't actually tried this yet, it's only a theory of
mine, but it's how it was served at Laurier sur Montcalm. Once the legs are
browned, roast in a 375 degree oven until done to your taste (I would think
around medium for the legs).
Score duck breasts, season with salt and pepper and set aside. Heat large
frying pan over medium heat until hot. Put duck breasts in, skin side down
(the fat released will be sufficient to cook the breasts) and cook until
skin is brown and crisp (2-3 minutes). Add peppercorns, turn breasts and
continue cooking until medium rare (about 6 minutes longer). Discard fat
from pan, add cognac and light it. Once the flames have subsided, remove
the breasts (tent with foil). Add stock and deglaze. Cook over medium heat
until liquid is reduced by half. Remove and whisk in butter. Slice the duck
breasts on the bias.
To serve, I am going to prepare little potato pancakes (Pierre Franey) and
some julienned vegetables. I will put the julienned vegetables under the
pancakes on the side of the plate furthest away from the diner, just off
center. Then I will put the duck leg, facing the diner, behind the pancakes
and the breast slices fanned out over the pancakes. I will either spoon the
sauce over the breasts or nap the plate with sauce before I build it up
(I'm still deciding).
Posted to FOODWINE Digest 14 Feb 97 by Romain Saha <rsaha@CCMAIL.AIT.CA> on
Feb 14, 1997.

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