Poached
Duckling Breast with
Duck Wheat Berry Ragout
By
Chef Christopher Koetke, Les Nomades, Chicago, Illinois
Made
with :
Maple Leaf Farms Duckling s
Servings:
6
Duck
Wheat Berry Ragout Ingredients:
2
1/2 c1/4 cup Wheat Berries
3/4 cup Water
1/4 cup Vegetable Oil
6 Duckling Bone-in Leg & Thigh (8 oz. each)
2 cups Red Wine
1/2 cup Onions (chopped)
1/2 cup Celery (chopped)
1/2 cup Carrots (chopped)
4 Garlic Cloves
6 cups Brown Duck Stock
2 Thyme Sprigs
2 Bay Leaves
2 tspn. Black Peppercorns, tomato paste
2 tspn. Tomato Paste
1 tspn. Salt
Method:
In hot skillet, toast berries until they begin to pop.
Place in water: soak in refrigerator overnight.
Simmer
water and berries for 1 hour or until tender; drain.
Saute duckling legs in 2 Tbsp hot oil until golden brown;
remove duckling, Deglaze with wine; reduce by half.
Heat
remaining oil. Add duckling legs, reduced wine and remaining
ingredients; simmer covered for approximately 1-1/2
hours or until tender. Remove duckling from braising
liquid; strain. Reserve 3 cups; reduce remaining liquid
until thick.
Remove
meat from bones; mix with reduced liquid and wheat berries,
Keep warm.
Roasted
Garlic Sauce Ingredients:
12 Garlic Cloves
Olive Oil (as needed)
Reserved Braising Liquid
Method:
Cover garlic with oil. On low heat, bring to a simmer
and finish cooking in 350°F oven until garlic is
golden brown. Reduce braising liquid to 1 cup. Place
garlic, 1 tbls. garlic oil and braising liquid in blender;
puree until smooth.
Vegetables:
Zucchini, Carrots, Turnips (julienne as needed)
Red Swiss Chard Leaves (as needed)
Method:
Blanch vegetables
Duckling:
3 cups Duck Stock
6 Boneless, Skinless Duckling Breasts (8 oz. each)
Method:
In simmering stock, poach duckling until desired doneness
has been reached; thinly slice.
Garnishes:
Asparagus Spears (cooked)
Potatoes (thinly sliced, fried as needed)
To
Serve:
Place Swiss chard in center of plate. Top with ragout
and surround with julienne vegetables. Spoon sauce on
plate and place duckling on sauce. Garnish with asparagus
and sliced potatoes.