Duckling
Trio with Huckleberry Jus
By
Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
With
a Grilled Breast, Crispy Leg, Confit stuffed
Jonathon Apple, Parsnip Puree, Decchicio Broccoli,
and Huckleberry Jus made with CulinArte
Made
with:
CulinArte Duck Glace
Maple Leaf Farm (Peking) Duck & Farm Duck
Ingedients:
4 (Peking) Duck Breasts
8 Duck Legs (confit)
4 Apples
1 cup Huckleberries
1/2 cup White Onion (diced)
1/4 cup Golden Raisins
1/4 cup Toasted Pine Nuts
2 tbls. Butter (unsalted)
TT Salt, Pepper and Nutmeg
2 lbs. Parsnip (peeled and diced)
1/2 cup Heavy Cream
Sauteed Spinach Ingredients:
3 lbs. Spinach (cleaned, remove stems)
1 tbls. Shallots (chopped)
2 tbls. Butter (unsalted)
TT Salt
TT Pepper
TT Nutmeg (grated)
Procedure:
Mix eggs, bread crumbs and water, mix. Set aside.
In a large pan, melt butter, add shallots, cook
until softened. Add spinach, salt, pepper and
nutmeg, and cook until spinach is wilted. Cook
for additional one minute, add egg mixture,
saute for additional one minute. Drain spinach
in a colander, keep warm until needed.
Duck
Sauce Ingredients:
1 lbs. Culinarte Duck Glace
2 tbls. Shallots (diced)
1 tbls. Butter (unsalted)
1 cup Red Wine
1/2 cup Red Wine Vinegar
2 tbls. of Honey
TT Salt and Pepper
1 tbls. Thyme (chopped)
Procedure:
Saute shallots, add butter till softened, add
honey, and red wine vinegar, reduce until syrupy.
Add red wine, reduce by half, add half cup of
huckleberries, and the duck glace. Bring to
a boil, simmer for 5 to 10 minutes, pass through
fine choinoise, season with salt, pepper, chopped
thyme. Add remaining half cup of huckleberries,
and reserve for another time.
For
the Breading Ingredients:
2 cups Bread Crumbs
4 Whole Eggs
1/2 cup Water
Procedure
for Breading the Ducklegs:
1. Sauté the onions
in butter, until soft, set aside. Remove skin
from the confit duck legs, cut thigh from leg,
remove the meat from the thigh, and chop roughly.
Take the thigh meat and mix it with the golden
raisins, and the pine nuts, and the half cup
of sauteed onions. Season with salt and pepper.
2.
Cut apples in half, hollow out the apple to
hold the duck confit filling, place a little
bit of bread crumbs on top and then roast in
the oven at 350 until apple is tender, about
15 minutes or till 25 minutes, depending on
size of apple.
3.
Take the 8 reserved duck (drumsticks) legs,
coat legs with flour, dip legs into egg wash
made with 4 eggs and half cup of water, dip
legs into remaining bread crumbs , and reserve
till needed for frying.
4.
For the duck breasts, remove skin from breast,
season breast with salt, pepper, chopped rosemary,
brush with melted butter, grill over high heat
until medium rare, keep warm till needed . Reserve
skin can be used to make cracklings or duck
fat.
Other
Great Chef
Recipes:
Ahi
Cones
Beef
Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan
Duckling
Trio with Huckleberry Jus
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese
Butter
Mussels
in Golden Saffron Broth
Red
Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed
Potatoes
Pumpkin
Soup
Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash, and a Hen of the Woods Mushroom and Sherry
Sauce
Other
Related Links:
Fish
Tips from the Chef
Seafood
Appetizer, a Great Start to a Classic Meal
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