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Crispy Duck Confit with Carrot-Cumin Sauce >>
Joined: Dec 14, 2005
Posted to Thread #187 at 12:42 pm on Dec 21, 2005
We're starting with a smoked salmon-sorrel tart, then the following duck recipe with a ramekin of Swiss Chard Gratin on the side, followed by salad and cheese. Dessert is caramelized pears with rum pastry cream served in puff pastry. (The diet starts promptly on Jan 1.)
I got this from the NY Times 3/12/03. It's from Paris chef Helene Darroze, it's pretty easy, and it's out of this world.
CRISPY DUCK CONFIT WITH CARAMELIZED CARROTS IN A SWEET-AND-SOUR SAUCE
8 carrots, peeled, preferably 2 each of 4 different varieties: regular, round, yellow and red: parsnips, yellow beets and/or Jeruselem artichokes can be included.
4 plump scallions
2 cups fresh carrot juice
1 tsp. cumin seeds, crushed
1 Tbs. duck fat or butter
Salt and pepper
1 cup chicken stock
4 leg-thighs duck confit
2 tsp. sugar
6 Tbs. dick or chicken jus (1 cuip stock reduced to 6 Tbs.
Leaves from 2 sprigs Italian parsley
1/2 Tbs. lemon juice
Halve carrots lengthwise, and cut int 3/8-inch slices. You should have about 4 cups. Cut scallions in 2-1/2 inch pieces.
Heat oven to 400*F.
Place carrot juice and cumin in a saucepan over high heat and reduce to 1/2 cup. Set aside.
Saute carrots and scallions in duck fat over high heat until they start to color around the edges. Season with salt and pepper. Lower heat, add 1/4 cup of the stock and stir. Cook gently, stirring from time to time, until stock is absorbed. Add another 1/4 cup stock and continue cooking in this manner until all stock is absorbed and carrots are tender, about 25 minutes.
Meanwhile, place an ovenproof skillet that will hold duck in a single layer over medium-high heat. Add duck skin-side down; when it starts to sizzle, turn pieces, place skillet in oven, and roast until duck is crisp and browned, 20 to 25 minutes.
When carrots finish cooking, dust with sugar, increase heat, and cook until they start to caramelize. Add 2 Tbs. jus, season with additiional salt and pepper if necessary, fold in parsley and lemon juice, and remove from heat.
When duck is done, place on a plate and cover. Pour excess fat from skillet, add carrot juice and remaining jus and cook briefly, until sauce is syrupy.
Reheat carrot mixture, and divide among four warm plates. Place a portion of duck confit on the carrots, baste duck with a little sauce, drizzle the rest around, and serve
Other messages in this thread:
- 187. Neew Year's menus---dare we think that far ahead? Anyone cooking up something great? - AngAk - 8:50pm on 12/20/05 (12)
- Crispy Duck Confit with Carrot-Cumin Sauce >> - Joe - 12:42pm on 12/21/05
- Joe, you always have the most interesting menus. I must confess to making nothing special or - AngAk - 1:09pm on 12/21/05
- Thanks, Ang. Actually I'm cooking all this for clients >> - Joe - 2:31pm on 12/21/05
- We always have Mexican food on New Year's - - LisainLA - 1:13pm on 12/21/05
- I've been invited to a Champagne-Chocolate-Cheese party, but will be bringing an appetizer (inside) - Heather_in_SF - 1:51pm on 12/21/05
- What a fun party idea---all my favorites! I want to try that crostini soon. I have a black bean - AngAk - 2:53pm on 12/21/05
- Oh I know, isn't it weird? It's 66 here and raining, and the radiators in my apt. >>> - Heather_in_SF - 3:20pm on 12/21/05
- Are you wandering baker heather? I asked for you over on the EPI swap. missed you. [NT] - AngAk - 4:44pm on 12/21/05
- No, I'm in San Francisco, but I saw her posts on the A Place At The Table site>>> - Heather_in_SF - 5:34pm on 12/21/05
- Rec: Black Bean Hummus - AngAk - 5:16pm on 12/21/05
- mmmm, this sounds so yummy! Thanks Ang! [NT] - Heather_in_SF - 5:35pm on 12/21/05
- It is really good, but may cause some "gas" issues. haha. I may try cooking the canned beans a bit [NT] - AngAk - 5:55pm on 12/21/05