Wild Game Recipe: Pan Roasted Duck with Corn Crepes

Wild Game Recipe: Pan roasted Duck with Corn Crepes and Sage, bitter Cherry Sauce

For this direction, i exploit either duck, a brazilian breed that's understood for its unbelievable flavor and lean profile, or wild-hunted duck. different breeds, like moulard or pekin, will do fine, but keep in mind that the principal distinction among these forms of duck is that the fat cap at a lower place the skin. With any breed of duck, to cook it properly, you want to render the fat from beneath the skin of the breast at a amendment of state temperature and time which is able to allow the skin to brown dead, once all the excess fat is rendered away. For all breeds, gently score the duck breast, skin side, that the skin is perforate (freeing the fat to render away), whereas not going into the flesh of the breast. To do this, you'll would love a sharp knife. Score the breast at 45 deg. angles, so you finally end up with a diamond pattern on the skin side of the breast.

To prep the duck for amendment of state, score it and season it with salt and pepper on either facet. allow the duck to rest for 30 minutes. when you ar able to serve, do not add butter or oil to your pan – merely set the duck, skin side down, at intervals the pan and cook over low to moderate heat. as a result of the fat renders away, pour it off. you want to control your heat, and some time in amendment of state the skin side, therefore most of the fat is rendered regarding the time your skin is brunet  nicely.

For 6

• 6 hen breasts, or 3 drake breasts (of moulard or muscovy), each portion being app. 8 ounces, uncooked.
• 
  
• Corn Crepes
• 
  
• Corn Crepes
• 4 cups corn kernels (about four ears)
• salt
• white pepper
• 1 cups flour
• 4 eggs
• 1 cups milk
• 3 tbsp liquid butter
• nutmeg (couple of pinches)
• 4 tbsp minced chives
• Olive Oil

Heat oil in pan over medium heat. Add corn, salt and pepper and cover, amendment of state regarding 3-4 minutes and agitated through one or 2 of times. methodology in household appliance and funky. Once cool, add flour, eggs, milk, butter and nutmeg. combine until swish. Fold in minced chives. Refrigerate a minimum of 3 hours. Prepare crepes with oil in non-stick per s.o.p. Cool and lost sight of. At service, take 3 crepes and warmth up gently. Fold into triangles.

Sage-Sour Cherry Sauce

• 2 cups vinifera noir or sensible burgundy
• 1/3 c shallot, minced
• 1 cup sliced, dried tart cherries
• 2 cups duck demi-glace, four cups (thin) duck stock, or 2 cups demi-glace (more than authority will work o.k.)
• 1 tsp minced sage
• pinch of minced thyme
• 1/3 tsp natural resin vinegar
• salt
• pepper

Simmer wine with shallots, cherries and flavouring until reduced back to 2 cups. At service, bring 2 ounces of sauce (with cherries) to simmer and add sage, thyme and natural resin vinegar on and heat through. Season with salt and pepper and serve.

At Service

• Pre-heat household appliance to 375F.
• 
  
• Fleur DE Sel (top layer, harvested ocean salt, if you've got got it)

Sear duck as on high of. Once skin is brunet  and fat is rendered, “kiss” flesh side additional or less one minute and place in household appliance. subtract from household appliance once duck breast still incorporates a hash out of easy “spring” to the bit – you're doing not have to be compelled to travel on the way facet medium (I like medium rare). subtract the duck from the cooking/roasting pan and cover loosely with foil, shiny side out. Meanwhile, heat up crepes throughout a pan with slightly of oil, fold in triangles, and place in the overlapping mound at center of plate. you what is more mght have to be compelled to saute some coarsely cut rainbow chard, that adds some caramel, bitterness, and color to the plate (use organic if come-at-able – it will contain heaps of natural sugars). Thinly slice duck and prepare on either side of crepes; drizzle with heat sauce (including cherries), and place variety of crystals of fleur DE sel over the meat (if you've got got it).