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

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

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.

Zucchini, Carrots, Turnips (julienne as needed)
Red Swiss Chard Leaves (as needed)

Method: Blanch vegetables

3 cups Duck Stock
6 Boneless, Skinless Duckling Breasts (8 oz. each)

In simmering stock, poach duckling until desired doneness has been reached; thinly slice.

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.


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