Roast Coriander Breast Of Duck With Roast Parsnip And Sweet Potato Sauce Recipes

CORIANDER BREAST OF DUCK WITH SWEET POTATO SAUCE

Steps:

• Split each poached parsnip in 1/2 lengthwise and rub with a small amount of grapeseed oil. Rub the 8 sweet potatoes wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a sheet tray in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large, nonstick saute pan over medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Use a squeeze bottle to drizzle a thin line of grapeseed oil over the coriander on each duck breast. Add the duck breasts, seed side down to the hot saute pan. Saute until the coriander browns. Turn the duck breasts over and set the pan off the flame for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. To plate, set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots.
• Juice sweet potatoes and allow the juice to stand for 4 hours. This will allow much of the potato starch in the juice to settle. Pour the juice through a fine mesh strainer being careful to leave the settled starch behind. Place over a medium flame and reduce to approximately 1 1/2 to 2 cups, or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chile pepper. Stir until the sauce tastes spicy enough and strain immediately. Season to taste with salt, pepper, and lemon juice.

ROASTED BREAST OF DUCK WITH FOIE GRAS AND LEEK STUFFING

Steps:

• To bone, place duck breast up and remove the flap of skin covering the wishbone. Scrape along the wishbone with the back of a paring knife to expose the bone. Reach in with index finger and thumb to remove the wishbone by pulling it out, being careful not to tear the meat.
• Make incision along the breastbone and from breastbone down to rib cage. Follow rib cage to thigh and wing joints and carefully cut through thigh and wing joints leaving wing attached to breast. Separate the breast from the thigh and leg.
• Remove the wing at the middle joint and cut the end of the attached wing bone square. Push the meat on the wing down toward the breast, cleaning the bone with a paring knife. Push the meat on the bones of the thigh and leg, leaving the leg bone attached to the meat at the drum end. Square off the end of the drumstick with a French knife. Remove the thigh and the thighbone. Repeat for other half of duck. (Note: you may use boneless duck breasts if limited on time.)
• Lay breasts skin side down, clean the excess skin, and shape into teardrops with a boning knife. From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast, making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast.
• In a saucepan, saute the leeks in the butter until tender. Add the herbs and carefully deglaze the pan with apple brandy. Add 1 ounce of cream, reduce until thickened, and cool.
• In a meat grinder, grind the thigh meat and liver through the fine die. Using a food processor, process until smooth. Add remaining cream, and mix well. Add leek mixture, and season, to taste.
• Using a pastry bag, pipe approximately 2 tablespoons of forcemeat into each duck breast pocket. Plug the end of the pocket with the tender.
• Preheat the oven to 400 degrees F.
• Brown duck breast in a heavy skillet over medium-high heat, skin-side down, until golden brown, about 5 minutes. Turn duck breast over, place in the oven, and cook until desired temperature is reached.

CORIANDER DUCK WITH SWEET-POTATO SAUCE

Steps:

• Using a food processor, or by hand, finely chop the sweet potatoes. Transfer about a cup to a blender, add 1/2 cup water, and puree as finely as possible. Continue adding the potatoes until all are pureed. Place a fine-mesh strainer over a bowl, pour in the puree, and stir and press to extract as much liquid as possible. Discard the solids, and allow the liquid to sit for 1 hour.
• Season the duck quarters with salt and pepper; refrigerate the breasts. Place a 14-inch nonstick or well-seasoned skillet over medium-high heat, and add 2 teaspoons of the oil. Sear the quarters until browned on all sides. Add the onions, celery and carrot, and stir until they have softened and are beginning to brown.
• Add the stock, and bring to boil. Reduce the heat to low. Simmer, partly covered, for 1 hour. Add the parsnips, and simmer until tender, about 1/2 hour more. Set the duck and parsnips aside on a plate. Place the fine-mesh strainer over a large bowl, and pour in the stock and remaining vegetables. Discard the solids. Return the stock to the skillet; over high heat, boil until it is reduced to 3/4 cup. Remove from the heat, and set aside.
• Place a small skillet over medium-low heat. Toast the coriander seeds, stirring, until fragrant, 30 to 60 seconds. Grind coarsely with mortar and pestle. Set aside.
• Pour the sweet-potato liquid into a small pan, discarding the thick starch at the bottom of the bowl. Take the duck breasts out of the refrigerator, and allow them to reach room temperature.
• Preheat the oven to 400 degrees. Spray two baking sheets with nonstick spray. Rub the parsnips with 1 teaspoon of the oil, and place on one sheet. Cover them with the other baking sheet, sprayed side down. Bake until the parsnips are browned, 15 to 20 minutes. Set the parsnips aside to cool, but keep the oven at 400 degrees.
• Prepare the sweet-potato sauce: Place the pan of sweet-potato juice over low heat, and bring to a simmer. Add the lemon zest. Simmer, stirring occasionally, until the liquid has thickened; it should not taste starchy. Add the chili, lemon juice and ginger. Simmer 1 minute. Add the reduced stock, and salt and pepper to taste. Remove from heat; cover to keep warm.
• Season the duck breasts with salt and pepper. Pat the tops with the ground coriander seeds, and sprinkle the other side with the parsley. Place a large oven-proof skillet over medium-high heat, and add the remaining 2 teaspoons of oil and the duck breasts, parsley side down. Sear for about 15 seconds, then turn to sear the other side. Add the duck quarters, then put the skillet into the hot oven. Roast until breasts are medium-rare, about 3 minutes. Remove the skillet from the oven, cover lightly with foil, and allow the duck to rest for 5 minutes.
• To serve, thinly slice the breasts, less than 1/8 inch thick, and halve parsnips lengthwise. Place a parsnip half on each of four plates. Fan the breast slices across the parsnip, and lean a duck quarter against the highest point. Drizzle with sauce.