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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

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)

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)

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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t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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