This one is duck breast with black raspberry sauce, for two.
Two duck breasts
1 Shallot chopped
2 Cloves Garlic minced
Cup of Black Raspberries
Cup of Ruby Port
Crushed black pepper
Two large potatoes cut into small cubes
1 Onion sliced
½ cup Chicken Stock
Pound the duck breast, sprinkle one side with pepper and then flour; do the same for the other side.
I keep some black raspberries from my garden frozen whole through the winter. When I want some, I remove as much as I want, let them warm up and then run them through a sieve to remove as much of the little seeds as possible.
In a skillet with a little olive oil, brown the duck at high heat on both sides and remove.
Deglaze the skillet with ½ cup Port until it cooks down to half; then, bring heat to low, add the shallot, half of the garlic, raspberries, and the rest of the port and let simmer, but don’t let it dry out. If that is about to happen, add wine.
In a pan, add tablespoon oil, onion and cook on medium for a minute; then, the rest of the garlic and cook for another minute; then, add the potatoes, sprinkle as much paprika as you want on them, add stock, mix things up, cover and simmer on low flame until the potatoes are soft—it should take about twenty or so minutes.
Gauge your stovetop and calculate how much time you need to allow the potatoes to cook so that the potatoes and the duck are ready at the same time, based on how rare—or not—you like your duck.In another pan add a teaspoon olive oil over low heat; then, add the duck breast and let cook for about three minutes, turn over and let cook for three minutes; then, cover for two minutes. Check the duck breast to see if it is as rare as you like it, or not too rare. If you need to cook more, keep watch over the breast so that it doesn’t overcook (I like mine pink to juicy). Always remember that meat cooks a little more after you turn off the flame.
When done, the potatoes should be soft and moist. If they are done slightly before the duck, just turn off the flame and let them sit covered.When it is done, plate the duck, either pour the sauce over it or beside it, whether you like to cut and dip or sauce and cut.
Before serving the potatoes, sprinkle some pepper over them (salt too if you use it, I never do).
Add your greens of choice or salad.
Which wine would you pair with this meal?
Copyright Thomas Pellechia
November 2010. All rights reserved.
Lifting a blog entry without the author's permission (and without recompense) is a copyright infringement--period.