Recipe

Honey Roasted Duck And Dirty Rice And Candied Yams From Chef Greg Picolo At The Bistro Recipe

Add Step-by-Step Photos	Diannehocut / All my dishes 2 weeks, 3 days ago I love this special Cajun dinner from The Bistro in New Orleans. Nice if you have marshes and duck season in your area, as we also have in Stuttgart, Arkansas. Will be doing this for Thanksgiving along with a special Bourbon Pie! Prep:30m Cook:90m Servings:6	Diannehocut
	easy colorful cajun

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Ingredients

Duck Ingredients: 3 (2-3 pound) dressed ducks

Salt and Pepper

4 Tablespoons or 1/2 stick unsalted butter

1 teaspoon ground red pepper

3/4 cup balsamic vinegar

2 cups honey

1 teaspoon freshly chopped garlic

4 fresh thyme sprigs

2 Tablespoons Worcestershire sauce

1/2 cup Cointreau or Triple Sec

Dirty Rice Ingredients: 2 cups uncooked long-grain rice

1 large onion, finely chopped

1 green bell pepper, finely chopped

2 Tablespoons minced garlic

2 celery ribs, finely chopped

2 Tablespoons butter

2 Tablespoons Worcestershire sauce

1 duck liver or chicken liver, chopped coarsely

1/2 pound ground beef

1 cup Marsala or adeira

2 cups Beef Stock

1 rounded Tablespoon dried tarragon

4 tablespoons unsalted butter

1 teaspoon ground red pepper

Candied Yam Ingredients: 6 yams or sweet potatoes, peeled and quartered

1/2 cup firmly packed dark brown sugar

1/4 cup white sugar

Juice of 1 lemon

Juice of 1 large orange

1/4 cup (1/2 stick) nsalted, butter, melted

1/4 cup brandy

2 Tablespoons pure vanilla extract

Salt and black pepper

1 Tablespoon cinnamon

1/2 teaspoon nutmeg

Directions

Duck Directions: Preheat oven to 425 degrees F

Season the ducks inside and outside with salt and pepper, then roast until rare, about 40-45 minutes

Remove ducks from the oven, and cut lengthwise into halves

Discard the fat from the roasting pan and replace the ducks skin-side up in the pan

In a sauce pan, melt the butter and add the red pepper, vinegar, honey, garlic, thyme, Worcestershire sauce, and Cointreau

Cook over low heat for 5-7 minutes, then pour over the ducks

Roast 15 minutes more at 350 degrees F, until medium rare

Remove the ducks, let the meat rest, and keep it warm

Skim the cooking liquid of any fat and reduce it slightly in a saucepan over high heat

Pour over the ducks and serve immediately with Dirty Rice and Candied Yams

Dirty Rice Directions: In a medium-size saucepan, combine the rice with 4 cups of water

Cover and bring to a boil, then reduce the heat and boil gently until just tender, 10-12 minutes

Drain, rinse, and set aside

In a large skillet, saute the vegetables in the 2 tablespoons butter until soft, then add the liver, gound beef, and Marsala

Add the beef stock and orcestershire sauce, cooking 3 minutes

Then add the precooked rice and finish cooking, until the liquid is absorbed

Stir in the unsalted butter and red pepper

Candied Yams Directions: Preheat the oven to 375 degrees F

Place all ingredients in a large Dutch oven

Add 8 cups water

Cover the pot and steam the yams in the oven until fork tender, 30-40 minutes

Remove the lid and reduce on the stove over high heat for 7-10 minutes, until the sauce is syrupy

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Comments

mjcmcook 2 weeks, 3 days ago said:
~HELLO~
I really appreciate Your "5"FORK!!!!! recipes!
I believe that during the 'Holidays' one should
"Pull-Out-All-The-STOPS"!!! This is what
You have done here~ Thank-you~
~Blessings~
~*~mj~*~
P.S. Have I ever told You that 'New Orleans'
is my "Forever Heart Home"?
I lived in 'Uptown' in the '1990's'~