Magret De Canard With Colonel Hawker Sauce Recipes

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SEA BASS IN BLACK BEAN SAUCE



Sea Bass in Black Bean Sauce image

Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.

Provided by Jason Epstein

Categories     dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 sea bass, about 1 1/2 to 2 pounds each, filleted, skin left on
8 ounces fresh Hong Kong-style egg noodles (available in Asian markets)
2 tablespoons light soy sauce, or more to taste
2 tablespoons dark sesame oil, or more to taste
2 tablespoons fermented black beans with garlic (available in jars in Asian markets)
3 tablespoons peanut oil, or more as needed
2 cups fresh mung bean sprouts
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
4 medium fresh shiitake mushrooms, stems discarded, caps thinly sliced
4 green onions, white part and some green, trimmed, thinly sliced
1/2 tablespoon peeled, thinly sliced fresh ginger root
1 cup chicken broth, or more as needed
1 tablespoon cornstarch or arrowroot

Steps:

  • Gently cut 2 X's through the skin of each fillet without cutting the meat, to keep them from curling. Set aside.
  • Soak noodles in warm water for 1 minute, drain and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil, or more to taste. The flavor should be noticeable but not overpowering. Set aside.
  • Combine the black beans with 1 tablespoon soy sauce and 1 tablespoon sesame oil. In a wok heat 1 tablespoon of peanut oil until smoking. Add the bean sprouts, bell peppers, mushrooms, green onions and ginger. Stir-fry for 1 minute. Add the bean-sauce mixture and stir-fry 1 minute. Add 1 cup chicken broth and stir-fry 1 minute more. Mix the cornstarch or arrowroot with a bit of water until smooth and add to the sauce. Heat to boiling, stirring gently, until the sauce is clear and thickened. If too thick, thin with more chicken stock. Set aside and keep warm.
  • In a nonstick 10-inch skillet heat 1 tablespoon peanut oil until almost smoking, add the noodles and flatten into a pancake. Fry gently until crisp, turn over, adding more oil if needed, and brown other side. Place on a platter and keep warm.
  • Heat the remaining 1 tablespoon peanut oil in a nonstick 10-inch skillet over medium-high heat until it shimmers. Add the bass fillets, skin side down, and move the fillets gently to prevent sticking. Reduce heat to medium and cook until the skin is crisp, about 2 minutes. Turn over and cook until a sharp knife meets almost no resistance, 1 to 2 minutes, and fish is browned slightly. Do not overcook!
  • To serve: Spoon the sauce over the noodles and top with the fillets.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 20 grams, Carbohydrate 55 grams, Fat 29 grams, Fiber 5 grams, Protein 87 grams, SaturatedFat 6 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams

TIM BOYD'S BARBECUED BRISKET



Tim Boyd's Barbecued Brisket image

Provided by Jason Epstein

Categories     project, main course

Time 11h

Yield 4 to 6 servings

Number Of Ingredients 21

2 1/2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons coarse ground black pepper
1 tablespoon salt
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon onion powder
1 3- to 4-pound brisket, top cut, fat trimmed
1 cup tomato sauce
1 cup ketchup
1/2 cup strong brewed coffee
1/2 cup molasses
1/2 cup apple-cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon liquid smoke (optional)
1/2 teaspoon onion powder

Steps:

  • Place powdered hickory in a Camerons smoker according to the manufacturer's directions. Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
  • To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
  • Rub the brisket with the dry rub. Place the brisket into the smoker and slide the cover almost completely closed. Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees. (Check the thermometer every half-hour.) Drain off liquid from the drip pan after the first, third and fifth hours.
  • Preheat oven to 275 degrees. Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly. Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
  • Make the barbecue sauce by combining the ingredients in a pan and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
  • To serve, remove brisket from the foil and place on a cutting board. Cut across the grain into thin slices. Liberally baste with sauce and serve with extra sauce.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 28 grams, Carbohydrate 49 grams, Fat 60 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 24 grams, Sodium 1121 milligrams, Sugar 36 grams

MAGRET DE CANARD WITH COLONEL HAWKER SAUCE



Magret de Canard With Colonel Hawker Sauce image

Colonel Hawker is said to have been Wellington's fowling officer. His recipe was given to me by my friend, the late Angus Cameron.

Provided by Jason Epstein

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 magret (2 boneless breast halves)
Salt to taste
1 cup chicken stock
1 tablespoon mushroom ketchup
1 tablespoon Harvey sauce
1 tablespoon fresh lemon juice
1 shallot, chopped
4 whole cloves
1 teaspoon ground mace
1 teaspoon cayenne pepper
1 cup port wine

Steps:

  • Score the duck by drawing a sharp knife at a slant diagonally through the skin and fat in rows 1/4 inch apart without penetrating the flesh. Do the same in the opposite direction. Salt the breasts on both sides.
  • Heat a large cast-iron skillet over medium-high heat until hot. Place duck breasts skin side down and reduce heat to low to render the fat without overcooking the meat, which should be served pink. Cook slowly until the layer of fat all but disappears, about 30 minutes. Increase heat to medium-high, turn breasts over and sear until browned, about 1 minute. Let duck sit for 10 minutes to reabsorb its juices. Remove breasts and cover loosely. Save fat for another purpose.
  • Combine stock, sauces, lemon juice, shallot, cloves, mace and cayenne. Heat to boiling; then simmer 10 minutes. Strain and discard solids. Return sauce to the cleaned pan, add port and reduce to about 1 cup. Adjust seasonings. (If desired, thicken sauce slightly with roux, as in previous recipe.)
  • To serve, thinly slice breasts lengthwise and accompany with the sauce.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams

BLACK-EYED PEAS



Black-Eyed Peas image

Provided by Jason Epstein

Categories     side dish

Time 2h45m

Yield 4 servings (with leftovers)

Number Of Ingredients 7

1 1/2 cups dried black-eyed peas (or use fresh in season)
1/2 pound pancetta, cut into 1/4-inch dice
1 medium sweet onion, halved through the stem and thinly sliced
2 cups chicken stock
1 teaspoon fresh thyme leaves (no stems)
1/2 cup loosely packed flat parsley leaves, chopped
Maldon or other sea salt and freshly ground pepper to taste

Steps:

  • Pick over the peas, discarding any broken or undesirable ones. Rinse in a colander; place in a large saucepan and add enough very warm water to cover by 2 inches. Cover and let soak 2 hours. (Fresh peas do not need soaking.)
  • Drain the peas. In a heavy-bottomed 4-quart saucepan or Dutch oven, sauté pancetta over medium heat until fat is rendered, about 15 minutes. Remove pancetta with a slotted spoon and set aside. Add onion to the fat; sauté until soft, about 3 minutes. Remove and set aside.
  • Pour off and discard most of the fat. Add the chicken stock and bring to a boil. Add the peas and reduce to a simmer. Add the thyme, pancetta and onion. Cook slowly until tender, 20 to 30 minutes. Add parsley. Season to taste.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 750 milligrams, Sugar 8 grams, TransFat 0 grams

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