| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Eastwest2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Duck breasts; skin scored |
| 4 |
|
Shallots; sliced |
| 1/4 |
c |
Cognac |
| 2 |
c |
Dark chicken stock |
| 4 |
oz |
Foie gras; denerved, and |
|
|
Cut small pieces; chilled well |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Canola oil; for cooking |
|
|
=== RED CABBAGE SLAW === |
| 1 |
tb |
Dijon mustard |
|
|
Juice of 1 lemon |
| 1/4 |
c |
Canola oil |
| 2 |
c |
Shredded red cabbage |
| 1/4 |
c |
Sliced green scallions |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== POTATO-CARAMELIZED ONION SALAD === |
| 2 |
c |
Balsamic vinegar |
| 1/2 |
c |
Chinese vinegar |
| 1 1/2 |
c |
Canola oil |
| 2 |
lg |
Red onions; sliced |
| 6 |
md |
Yukon gold potatoes; skin on, |
|
|
Cut 1/4 " slices |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Season the duck breasts and place skin-side down in a medium heated, thick
saute pan. Slowly render the duck fat away (12 to 15 minutes). When the
skin browns, let breast rest, meat-side down. Just prior to plating wipe
out pan and bring to high temperature and quickly sear the duck, meat side
first, then the skin side, 3 minutes total. Let rest again before slicing.
For the sauce, caramelize the shallots in a saucepan with a little canola
oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken
stock and reduce by 50 percent. Pour into a blender and monter au foie
gras. In other words, as liquid is blending, add foie gras pieces to
blender. Check for seasoning and keep warm for plating.
For the Red Cabbage Slaw: Mix mustard with lemon juice. Whisk in oil and
check for seasoning. Toss with cabbage and scallions. This slaw may be done
20 minutes before plating.
For the Potato-Caramelized Onion Salad: In a non-reactive sauce pan, reduce
the two vinegars by 80 percent until a syrup consistency is achieved. Pour
the syrup into a blender while hot. While blending at high speed, drizzle
in canola oil. Check for seasoning.
Caramelize red onions in a saute pan coated with a little canola oil. Set
aside. In a non-stick pan, coat well with canola oil and saute potatoes
until golden brown. Season with salt and pepper.
Toss hot potatoes with the onions and vinegar emulsion. Check for
seasoning.
For Plating: On a large white plate place a small mound of the potato-onion
salad and surround with thin duck slices. Top potato-onion salad with
cabbage slaw. Sauce around duck and drizzle some emulsion.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B02) - from the TV
FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 944 Calories (kcal); 96g Total Fat; (91% calories from fat);
2g Protein; 19g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 19 Fat; 0 Other
Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
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