Text 990, 118 rader
Skriven 2010-09-04 09:14:00 av Dave Drum (1:124/311)
Ärende: SF Gate 392
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Breasts W/Lentil Ragout, Watercress & Rhubarb Salad
 Categories: Poultry, Fruits, Salads
      Yield: 6 servings
 
MMMMM--------------------------LENTILS-------------------------------
      2 c  Le Puy lentils
      1    Orange
      1 sl Bacon
      1    Onion; peeled but root
           - intact
      1    Carrot; peeled
      1    Rib celery
      1 c  Red wine
      4 c  Chicken stock
           Salt & fresh ground pepper

MMMMM-------------------------VEGETABLES------------------------------
      2 tb Extra virgin olive oil
      2 bn Baby turnips
           +=OR=+
     12 oz Small turnips; in 3/4" pcs
      2 bn Radishes; trimmed
      1 bn Fresh thyme; leaves minced
      1 tb Banyuls or sherry vinegar
      2    Stalks of rhubarb; trimmed,
           - in 1" pieces

MMMMM---------------------------SALAD--------------------------------
      1 bn Watercress; hard stems
           - removed
      2    Stalks rhubarb; trimmed,
           - very thin sliced
      1 bn Radishes; trimmed, very thin
           - sliced

MMMMM----------------------------DUCK---------------------------------
      6    Peking or Long Island duck
           - breasts; 6 oz each
           +=OR=+
      3    Muscovy duck breasts; 14 oz
           - each
           Orange-Bay Salt
      1 tb Extra virgin olive oil + 2
           - tablespoons
      2 tb Unsalted butter
      1 c  Duck or chicken stock;
           - reduced to 1/2 cup
      1 tb Banyuls or sherry vinegar
 
  This recipe comes from Robbie Lewis, previously chef at Bacar and
  Jardiniere in San Francisco.
  
  Lentil ragout: Put the lentils in a colander and rinse with cold
  water. Using a vegetable peeler, peel the zest off the orange,
  avoiding the pith. Tie the strips of peel together with kitchen
  twine. Juice the orange and set aside for later. Cook the bacon in a
  large, heavy saucepan over low heat until the fat is rendered. Add
  the onion, carrot, celery and orange peel and sweat in the bacon fat
  for 5 minutes. Add the drained lentils and stir until they're
  thoroughly coated with the bacon fat. Add the wine and stock. Simmer
  slowly until the lentils are tender, about 15 to 20 minutes or
  according to package directions. Halfway through cooking, season the
  lentils with salt and pepper. When the lentils are done, remove the
  bacon strip, orange and vegetables from the pan and discard. Place
  the lentils in a bowl and set aside.
  
  The vegetables: Add the oil to the saucepan and heat over medium high.
  When the oil is hot, add the turnips and radishes. Season with salt,
  pepper and thyme and saute until the vegetables begin to color.
  Deglaze the pan with the vinegar. Add the rhubarb pieces, adjust
  seasoning, and cook 3 minutes longer. Set aside.
  
  The salad: Toss all the salad ingredients together in a bowl and set
  aside.
  
  The duck: Season the skin of the duck breasts with Orange-Bay Salt
  (see recipe) and pepper. Place a saute pan over medium-low heat and
  lightly coat with the oil. When the oil is hot, add the duck breast,
  skin-side down, and cook slowly until the skin crisps to a golden
  brown, about 10 minutes. Pour off the rendered duck fat. Add 1
  tablespoon of butter to the pan. Turn the breasts over and cook for
  another 4 minutes or until the meat is medium-rare and a thermometer
  inserted into the thickest part reads 125°. (The 14-ounce duck
  breasts will take a few minutes more than the 6-ounce ones.) Remove
  from the heat and let rest 5 minutes before slicing.
  
  To serve: Place the vegetables in a pan and reheat over low. Stir in
  the remaining tablespoon of butter. Place the lentils in a separate
  pan, and reheat over low heat. Add the reduced stock and the reserved
  orange juice, along with a splash of vinegar if desired. Season to
  taste with salt and pepper. Toss the salad with the remaining oil,
  Banyuls vinegar and salt and pepper to taste. On 6 warm plates, place
  the vegetables in a ring and scoop 1/2 cup of lentils in the middle
  of each. Place the salad on the plate next to the vegetables. Slice
  the duck and serve over the salad.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 21 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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