Welcome to week 16! Refreshing, but somewhat overwhelming, rains this past week rejuvenated our lawn and the crops coming out of Stoneybrook we are happy to say!! The pic is full of wonderful items, from the field and from their store. They have a gentlemen pressing apples for fresh cider and it is amazing! We've had it hot and spiced, added it to our Butternut Squash Soup and are really loving it!
This weekend Bill and I demo'd and prepared some dishes for a private function using Game as the main focus. We did recipes with Duck and Venison and they were all well received. Today's posting will be long as I've included all the recipes for your enjoyment. Just remember you can adapt using other proteins – so experiment and most of all have fun cooking!!
Enjoy!
Cheryl
Duck Confit
We prepared the Red Grape and Rosemary pizza recipe and added the Duck Confit – it was so complementary and we encourage you to try this!!
INGREDIENTS:
Legs/thighs from one Duck
1 Tablespoon Kosher Salt
½ Teaspoon of ground black pepper
4 Cloves of Garlic
2 Tablespoons fresh Thyme
1 Teaspoon Black Peppercorns (cracked with a rolling pin)
1/2 Teaspoon Kosher salt
2 Bay Leaves
3-4 Cups of Olive Oil
HOW TO:
With legs skin side down on a cutting board sprinkle lightly with salt and pepper. Top with ½ the garlic cloves, thyme and bay leaves. Top with the Thighs and repeat with salt/pepper/garlic/thyme and bay leaves. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat that will have been created while the duck was refrigerated and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of a large cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in an airtight container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.
Duck Breast with Ginger-Cherry Gastrique Sauce
INGREDIENTS:
2 Duck Breasts
1/2 cup pitted cherries
1/4 cup cherry juice
½ teaspoon ginger, microplaned
2 tablespoons Champagne vinegar
3 tablespoons granulated sugar
Duck HOW TO: Use cast iron or stainless pan – do not use a non-stick pan!
Score each breast fat only in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
Sprinkle the fat side generously and dust with black pepper
Heat skillet over medium high heat. Place duck breasts fat side down and cook until the skin is golden brown (about 5 min). Remember watch it carefully you want to crisp the skin, but not overcook the meat.
Remove the drippings from the pan before placing in the oven.
Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
Do NOT turn your breasts, keep them fat side down.
Remove and place on cutting board to let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal. Place a couple slices over top your polenta and top with Cherry-Ginger sauce.
Sauce HOW TO: (to be made while the duck is resting)
In a medium size stainless steel pot, combine the vinegar and sugar and cook over a low heat until the sugar has dissolved, about 2 minutes.
Add the juice and simmer over low heat for 6-10 minutes.
Add cherries set the pan aside off the heat.
Venison Tenderloin with Vension Sauce
INGREDIENTS:
1 Venison tenderloin
1 large carrot, diced
1 small onion, diced
1 stalk celery, diced
Kosher salt and ground black pepper
Bouquet Garni: In a small piece of cheesecloth: 5 peppercorns, 1 bay leaf, 1 teaspoon fresh parsley, 2 sprigs fresh thyme – gather it up and tie with a piece of twine
2 Tablespoons Red Currant Jelly
1 Tablespoon Red Wine Vinegar
¾ Cup Red Wine (what you would drink!!)
Salt/Pepper
1 Tablespoon Demi Glace (veal-you can get this in the meat section at Wegman's)
Splash of heavy cream
HOW TO: Use cast iron or stainless pan – do not use a non-stick pan!
Season the tenderloin with salt and pepper.
Heat the pan, add a splash of olive oil and sear the tenderloin on all side, nice golden brown.
Transfer pan and meat to a preheated 400 degree oven and cook for 10-15 minutes (med rare, inside temp 140 degrees using a meat thermometer)
Remove from oven and transfer meat to a cutting board to rest while you make the sauce.
Sauce HOW TO:
In pan with venison drippings add diced carrot/onion/celery and the bag of spices and saute till tender. Add the vinegar and red wine and simmer till reduced by ½ its volume.
Add the red currant jelly and demi glaze.
Taste and add salt/pepper to your liking.
Using a fine mesh strainer, pour the sauce through into a saucepan back over a very low heat
Add just a splash of heavy cream and whisk gently.
SERVING:
Slice the tenderloin in ½ inch slices and serve topped with the sauce.
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