Stone Church Farm Heirloom Country Duck With Oven Dried Jonagold Apples And Foie Gras Recipes

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.

DUCK AND OXTAIL CONSOMME, SMOKED DUCK, FOIE GRAS FLAN

Steps:

• To make the stock:
• Preheat the oven to 450 degrees F. Roast the duck carcasses and oxtail in a large roasting pan or two until they're caramelized. Let cool. If possible, chop the carcasses and oxtail into smaller pieces. Put them in a large soup pot. Set the roasting pan over medium heat and deglaze the pan drippings with the wine, stirring to dissolve the stuck on juices. Add the wine to the soup pot. Cover the bones with water and bring to a boil. Reduce to a simmer and add the onion, carrot, celery, leeks, parsley, thyme, juniper berries, peppercorns, and foie gras scraps, if using. Skim the grease off the top often and let cook and reduce for at least 3 hours and up to 6 hours. Remove from the heat, strain, and let cool.
• To make the raft:
• Grind all the raft ingredients in a food processor and whisk this mixture into the cold stock. Slowly, bring this mixture to a boil, reduce the heat, and cook for 1 hour. It is important to let the soup filter through the raft until it's clear. You can make a hole in the center of the raft to ensure that the soup doesn't overheat and begin breaking the raft. When the soup is clear below the raft, begin siphoning off the consomme and strain through a coffee filter. Cool the consomme immediately and refrigerate until ready to use.
• To make the foie gras flan:
• In a medium pot bring the chicken stock to a boil. Add the foie gras and bring to a boil again. Put in a blender and blend well. Strain through a fine chinois. Measure the mixture, rinse the blender and return the mixture back to the blender. Add the eggs, using 6 or 7 eggs for every liter of foie gras mixture. Add the port and sauterne-based aperitif wine and pulse in the blender until the mixture is a creamy color. Taste and season with salt and pepper. Transfer to a bowl and set in a hot water bath for 10 minutes. Heat the oven to 275 degrees F. Butter six 2-ounce aluminum ramekins. Skim off the foam from the flan mixture until a shiny surface appears and pour the mixture into the buttered ramekins. Set the ramekins in a roasting pan filled with hot water and cook for 25 minutes, or until a knife comes out clean.
• To make the smoked duck:
• Line a large roasting pan with foil and put the drained wood chips in the pan. Set the pan over high heat until the wood chips heavily smoke. Turn off the heat and place a rack over the chips. Set the duck breasts skin side down on the rack. Cover tightly with aluminum foil and let smoke for 25 to 30 minutes. Season the duck breasts with salt and pepper. Put a skillet over medium heat and set the breasts skin side down in the pan. Cook until all the fat is rendered out. Transfer the breasts to a plate.
• To serve:
• Unmold the foie gras flan in the middle of a bowl. Slice the duck breasts very thinly on the bias and arrange around the flan. Pour hot consomme in a bowl tableside.

GRANDMA'S ROASTED DUCK

Steps:

• Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.