Oct 1, 2009 10:30 am US/Pacific
Liberty Duck With Fresh Corn Spoonbread
Liberty Duck With Fresh Corn Spoonbread
Liberty Duck Ingredients-
2 Liberty duck breasts, boned, trimmed
One-half T canola oil
Liberty Duck Sauce Ingredients-
1 cup Pinot Noir
One-quarter cup dried figs quartered
One-half cup pitted calamata olives, cut in half
2 T minced shallots
1T butter
3 cups chicken stock or veal stock
1T cold butter
Duck Cooking Instructions-
-Preheat oven to 450 degrees
-Score duck skin in cross hatch pattern
-Heat canola oil in heavy non-reactive pan
-Place duck breasts in pan, skin side down and cook until golden brown
-Turn, cook flesh side until brown. Turn back on skin side.
-Place in oven and roast until medium rare, approximately 5-8 minutes
-Remove from pan and let rest
Sauce Cooking Instructions-
-Saute sweet shallots in butter until lightly browned
-Add wine, boil briskly until reduced by half
-Add other ingredients except cold butter. Reduce until slightly thickened, then swirl in butter
-Slice duck breasts on bias, plate and spoon suace over. Serve with spoonbread (below)
Fantastic!
Fresh Corn Spoonbread (serves 12)
Ingredients-
4 C. milk
One-half cup cream
1 T salt
1 T sugar
1 c. cornmeal
One-half cup flour
1/4 lb. butter, in pieces
6 egg yolks
One-quarter c. cream
1 C. sautéed fresh corn
6 egg whites - beat til stiff
Salt and pepper to taste
Instructions-
-Scald milk, cream, salt, and sugar. Combine cornmeal and flour. Stir dry ingredients into liquid, cook til thick. Stir in butter.
-In separate bowl, combine egg yolks and cream. Then stir yolks and cream into cornmeal mixture.
-Fold in fresh corn, season to taste. Then gently fold in egg whites. Pour into buttered baking pan.
-Bake at 350 for 30-45 minutes until lightly browned.
Toast Restaurant
5550 Douglas Blvd.
Granite Bay
916.772.3900
www.QuarryPonds.com
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