Pistachio Crusted Duck

Hozzávalók

INGREDIENTS:

•8 four- to six-oz. skinless, boneless duck breasts

•Duck fat (available online)

•Canola oil

•Duck Marinade

•Zest and juice of 2 oranges

•2 Tbs. soy sauce

•1 cup olive oil

•1 Tbs. five-spice powder

•Salt and pepper, to taste

•Pistachio Crust

•1 cup shelled pistachios, toasted and finely chopped

•1/2 cup panko bread crumbs

•1/2 cup flour

•Salt and pepper, to taste

•Cassis-Currant Glaze

•1 cup black currant jelly

•1 cup crème de cassis

•4 cups duck stock (available online)

Útmutatók

DIRECTIONS:

Duck Marinade

• Combine ingredients for marinade in bowl with tight-fitting lid.

• Place duck breasts in marinade, cover, and refrigerate for 24 hours, turning occasionally.

Pistachio Crust

• Combine pistachios, panko, flour, and a dash of salt and pepper in shallow dish.

• Remove duck breasts from marinade. Press into nut mixture.

• Refrigerate for at least two hours just before cooking.

• When ready to serve, preheat oven to 325°F.

• Using half duck fat and half canola oil, put enough into a large, heavy-bottomed, nonstick frying pan to just cover the bottom of the pan.

• Heat fat over medium-high heat until hot but not smoking.

• Carefully place duck breasts in pan, reduce heat to medium, and sear breasts on both sides to a golden brown—approximately one minute.

• Remove from pan, place on a baking sheet, and roast in oven for five to seven minutes until medium rare.

• Let rest five minutes.

• Slice with very sharp knife so crust does not fall apart.

• Serve with cassis-currant glaze.

Cassis-Currant Glaze

• Combine ingredients in a nonreactive, heavy-bottomed saucepan.

• Bring to boil, reduce heat until sauce maintains a slow simmer, and slowly reduce until thickened.