Text 32356, 94 rader
Skriven 2009-12-17 21:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: bad combos 528
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Oh. I started getting statin leg again, actually rather
 ML> severely.

That's a bitch too.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Duck Breast With Clementines And Tuscan Kale
Categories: Duck, Fruit
  Servings: 4

      2 lg duck breasts
           Kosher salt
           Extra-virgin olive oil
    1/2 c  clementine or orange juice
      5    clementines;
      2    cut into supremes, garnish
      3    sectioned and sections cut
           in 1/2
      2 c  rich chicken stock; divided
      1 sm bundle thyme
      3    clove garlic
      1 bn Lacinato or Tuscan kale; cut
           into 1 inch strips, washed
           and spun dry
    1/2 c  pomegranate seeds; garnish

With a sharp knife, score the fat of the duck breasts in a
cross-hatch pattern through the fat, down to the meat but not into
the meat. Season generously with salt.

Preheat the oven to 350 degrees F. Put about a tablespoon of olive
oil in a large saute pan over low heat and schmear it around to coat
the bottom of the pan. Arrange the duck breasts, skin side down, in
the pan. Be sure that the duck fits in the pan comfortably and is
not crowded. Slowly render the fat from the duck breasts. This needs
to be done s-l-o-w-l-y, otherwise the fat with be sealed into the
skin and will not render out. The idea is to make crispy duck skin.
This process will take about 30 minutes or so. As the fat builds up
in the pan, remove it, but SAVE IT! It will be used to saute the
kale later.

When the fat has rendered from the duck breast, turn the heat to
medium-high and brown both sides of the duck breast. When the duck
is browned on both sides, move it to a sheet pan and put it in the
preheated oven to cook it to medium rare, about 7 to 8 minutes.
Remove the duck from the oven to a cutting board and let it rest for
about 10 minutes before slicing.

Add the clementine juice and segments to the saute pan and scrape up
the brown bits that cling to the bottom of the pan. When the juice
has reduced by a little more than half, add half of the chicken
stock, the thyme and season the whole shootin' match with salt.
Continue to cook until the stock has reduced by half, then add a
little more of the chicken stock. Continue to reduce the stock and
turn the heat off when it gets to a sauce-like consistency. Taste
for seasoning and add salt, if needed.

While the sauce is reducing and the duck is resting, add some of the
reserved duck fat to a large saute pan. Add the garlic cloves and
bring to a medium-high heat. When the garlic is golden brown and
aromatic, remove it from the saute pan and discard it. Toss in the
prepared kale and season with salt, to taste. Add some of the
reserved chicken stock to help steam the greens. Saute the greens
until they are wilted but still vibrant looking. Taste for
seasoning.

Divide the greens among 4 serving plates. Slice each duck breast and
fan the slices over the kale. Spoon some of the sauce on and around
the duck. Garnish with the supremed clementines and the pomegranate
seeds.

It's just ducky!

Recipe By: Anne Burrell

Published in: Secrets Of A Restaurant Chef

From: Terrypogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A computer beat me at chess but was no match for me at kick boxing.

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