Duck…Duck…Goose!!!
From alisdhair 12 years agoIngredients
- --- I - duck Legs with mushrooms, Sherry and sage --- shopping list
- 8 duck legs shopping list
- 1 ½ lb. of a variety of wild mushrooms shopping list
- 5 shallots shopping list
- 2 cup of demi glaze shopping list
- 4 large cloves of garlic (finely minced) shopping list
- 1 cup of sweet sherry shopping list
- 5 tbls. of butter shopping list
- fresh sage leaves shopping list
- salt, black pepper shopping list
- --- II – chili duck in Fresh Olive Sauce– shopping list
- 4 duck breasts shopping list
- ½ cup of olive oil shopping list
- 2 tsp. of chili powder shopping list
- 1 tsp. of cumin shopping list
- ¼ tsp. of cinnamon shopping list
- 1 tsp. of coriander shopping list
- The juice of 2 limes shopping list
- 4 garlic cloves shopping list
- salt, cayenne pepper shopping list
- ---Sauce--- shopping list
- 1 cup of green olives shopping list
- Half a bunch of cilantro shopping list
- Half a cup of scallion greens shopping list
- Half a cup of more very good olive oil shopping list
- The juice of 2 large lemons shopping list
- white pepper shopping list
- ---III – Foie Gras Especiale --- shopping list
- 1 ¼ lbs. of excellent goose foie gras shopping list
- 1 cup of fresh raspberries shopping list
- ¾ cup of toasted pistachios shopping list
- 4 large shallots (finely chopped) shopping list
- 1 cup of demi glace shopping list
- 2 oz. of framboise liqueur shopping list
- 3 cloves of garlic (minced finely) shopping list
- fresh parsley (chopped small) shopping list
- salt and white pepper shopping list
- 8 small pieces of grilled toast shopping list
- Softened butter shopping list
How to make it
- FOR # I -: Saute the duck legs in the half the butter until they are well seared and cooked about halfway through. Remove them.
- Have the shallots ready, chopped fine and ambitious. Add them to the pan and cook until they begin to caramelise lightly. At such time add the garlic, cooking a minute longer before putting in the mushrooms and the rest of the butter.
- Keep the sauté pace for about 2-3 minutes. Pour in the sherry, wait for the cloud of vapour go dissipate, and then add the demi glaze. Put in the sage leaves and arrange the duck legs over it all. Season with salt and pepper into a medium fired oven to finish cooking.
- FOR # II (DUCK) - Mix all the dry spices together with the oil and lime juice. Set the duck breasts to marinate for 3-4 hours. Sear the duck breasts well on both sides, this should be sufficient enough to cook them since you can eat duck med-rare to med.
- SAUCE: Rinse and drain the olives well. Finely chop the cilantro and the scallions. Combine them to the oil and lemon juice. Season with the pepper, that simple.
- FOR THE GOOSE: Cut the liver into 4 suitable shapes and sizes Heat a sauté pan until quite hot and sear the foie gras on both sides.
- This being done, remove it and put in the shallots and cook in a little butter until lightly browned, pop in the garlic and cook about 30 seconds longer. Dash in the framboise and when it has cooked out, put in the demi glaze, raspberries and the pistachios. Cook only so far that the sauce is well heated.
- TO SERVE: On a large rectangular platter, lay two of the toast points at odds right dead centre, then set a piece of the fois gras atop them and cover with the sauce. Sprinkle the parsley on top.
- Cut the duck breast into a fan, lengthwise and spread it out over some of the olive sauce on one edge of the platter from the foie gras. A little more of the sauce spooned over that.
- On the other side, make a nice sweet bed from the mushrooms and cross two of the duck legs in the centre of that.
People Who Like This Dish 1
- white_dove Thames, NZ
- alisdhair Falcarragh, IE
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments