Sunday, December 1, 2013

Wildflower Honey Mallard Breast

  • Duck Breast
  • Wildflower Honey
  • Celery
  • Onion
  • Carrots
  • Thyme
  • Bay Leaf
  • Rosemary
  • White Wine
  • Butter
  • Chives
Butcher the duck by breasting it and save the legs for something else.  With the remaining carcass take the head off and then quarter it.  on high heat in a sauce pan add oil and roast the bones.  Once browned add the onions, celery and carrots.  Cook until onions are translucent deglaze with white wine.  Be sure to scrape all the brown bits from the bottom of the pan.  Add about a cup of water and bring to a boil then lower the heat and shimmer for about an hour.  Add herbs for the last few minutes.

Preheat the oven at 375 degrees.  Brush the skin side of the breast with honey.  On medium low heat cook the breast skin side down in a cast iron skillet until fat is rendered and skin is golden brown.  Once that is done remove from the pan and place in the oven for 5 minutes then let rest.  Any juices that have been released, pour it in the stock.

Strain the veggies and bones from the stock.  Now on high heat boil the stock reducing it by three fourths or more.  Begin cubing butter.  Once reduced slowly add each cube of batter by whisking.  Add until the desired thickness has been achieved.

Slice the breast and top with the sauce.  Sprinkle with chopped chives.  I served it with braised tomatoes and sautéed oyster mushrooms.  Serve with crusty French bread.

No comments:

Post a Comment