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

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

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.

Steps:

• Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape.
• Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7 1/2 hours.
• Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving.
• Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.

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.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and put the coriander seeds on a plate. Score the skin of the duck breasts as many times as you can with a small sharp knife, then season with salt and press the skin into the coriander seeds. Heat an ovenproof frying pan and add the breasts, skin-side down. Put a heavy pan on top to weigh them down, and cook for 7-8 mins to render the fat, occasionally draining off the excess.
• Add the plums and pak choi to the pan, flip the breasts over and add half the stock. Transfer to the oven and cook for 4-5 mins. Remove the duck breasts from the pan and transfer to a plate to rest along with the pak choi.
• Return the pan with the plums to the heat and add the honey, soy, vinegar and remaining stock. Bring to the boil and continue to cook until syrupy. Carve each duck breast into four chunks. Arrange two halves of pak choi over each plate, and nestle the chunks of duck breast and the plums among the greens. Drizzle with the sauce, then sprinkle over the chilli flakes.

Steps:

• For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
• Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
• When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
• To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

Steps:

• Separating the duck:
• Cut off most of the fatty flap of neck skin and reserve. Insert a sharp knife into 1 breast near the shoulder joint and slice - in a semicircle - around the wishbone. Slide your finger in back of wishbone and pry it out.
• To remove the legs, lift the duck by one leg and cut through the skin all around the thigh, including the meaty piece along the backbone, called the "oyster." Grasp the leg at the knee and pull back the thigh, to expose the joint. Cut through it and pull the leg off the carcass in 1 piece. Repeat to remove the other leg. Cut the drumsticks from the thigh pieces.
• To remove the breast halves, slice along both sides of the breastbone. Lay the duck on its side, and cut through the upper shoulder joint. Hold the carcass down by the neck with one hand, grasp the shoulder section with the other, and pull off the entire breast half, in 1 piece. Repeat on the other side. Pull out the 2 slim meaty filets that remain on either side of the breastbone.
• Chop off the wing tips. Cut around the wing on 1 breast piece to free it from the breastbone; separate the largest wing joint from the other 2. Repeat on the other side.
• You should now have 12 pieces to put in the pan: 2 large breast pieces, 2 thighs, 2 drumsticks, 2 small breast filets, and 4 wing pieces.
• Finally, trim any loose, fatty flaps of skin from the carcass, the breast, or the leg pieces.
• Frying the duck:
• Set the pan over moderate heat. Slice the reserved neck skin into 3 or 4 strips and put them in the pan to begin rendering fat. Season the duck pieces with 1/2 teaspoon of the salt and the 1/4 teaspoon pepper. When there's enough fat to film the pan bottom, lay in all the pieces, skin side down (you can push aside the strips of neck skin, but leave them in the pan).
• Raise the heat to medium-high, and cook skin side down and uncovered. The duck skin will shrink and color, and lots of fat will accumulate in the pan. Check the underside of the pieces once or twice t make sure they are not burning; lower the heat slightly if necessary. Fry until the skin on all the pieces is well browned and quite crisp; the whole process should take 20 to 25 minutes.
• Turn the heat down to low. Leave the duck pieces on their skin - they should be half submerged in fat - and strew the parsnip pieces, shallots, and garlic cloves all around them in the pan. Add the rosemary and bay leaves, and sprinkle over 1/4 teaspoon of salt. Cover the pan, turn down the heat to low, and cook for 30 minutes. Check occasionally to make sure that the duck is gently steaming; adjust the heat as necessary.
• When the duck and vegetables are tender - pierce with a sharp knife to check - turn off the heat. Immediately lift the duck and vegetable pieces from the pan with the spoon or skimmer, allowing the fat to drain, and arrange on a serving platter.
• Pour off the clear duck fat from the pan - you will have 1 1/2 cups or so - and save for other uses. Add 1 cup of water to the pan, bring to a boil, scraping with a wooden spatula to melt all the solidified juice, and pour over the duck. Scatter chopped parsley over and serve.
• A Côtes du Rhône, Syrah, or Grenache-type wine would be good with this duck.

Steps:

• For endive:
• Arrange endive in single layer in heavy large skillet; sprinkle with sugar and salt. Add juice and stock; bring to boil. Reduce heat to medium-low. Cover; simmer 15 minutes. Turn endive over. Cover; simmer until tender, about 10 minutes longer. Using tongs, transfer endive to plate, draining juices back into skillet. Boil juices in skillet until reduced almost to glaze, whisking occasionally, about 9 minutes. Season juices with salt and pepper. Return endive to skillet.
• For sauce:
• Stir vinegar, sugar, and coriander seeds in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil (do not stir) until syrup is dark at edge of pan and bubbles break thickly on surface, swirling pan occasionally, about 5 minutes. Carefully add juice and stock and boil until sauce is reduced to 1 cup, stirring often, about 12 minutes. Strain sauce into another small saucepan. Add peel. Simmer until sauce is reduced to 1/2 cup, about 3 minutes. (Endive and sauce can be made 1 day ahead. Cover separately; chill.)
• For duck:
• Preheat oven to 425°F. Sprinkle duck with salt and pepper. Melt butter with oil in heavy large ovenproof skillet over high heat. Add duck, skin side down; cook until skin is very crisp, about 5 minutes. Using tongs, transfer duck, skin side down, to work surface. Brush meat side of each duck breast with 1/2 tablespoon honey. Press 1/2 tablespoon coriander seeds into honey on each breast. Discard fat from skillet. Return duck, skin side up, to skillet. Press 1/2 tablespoon coriander seeds onto skin of each breast.
• Place duck in oven and roast until cooked to desired doneness, about 7 minutes for medium-rare (150°F to 160°F). Rewarm endive in covered skillet. Transfer duck to work surface. Brush most seeds off duck. Cut each breast crosswise into thin slices. Overlap slices of 1 breast on each plate. Spoon sauce over. Set 3 heads of endive on each plate.

Steps:

• Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock. Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag.
• Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour. Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat.
• Preheat oven to 350°F with rack in middle.
• Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes. Transfer to a plate.
• Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes. Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour. Let stand, uncovered, at room temperature 1 hour while cooking breasts.
• Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
• Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers. Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
• Mix together parsley and garlic. Slice breasts crosswise. Serve legs and wings over parsnips and serve sliced breast on the side. Sprinkle with parsley mixture.