Raspberry Duck
Ingredients:
4 boneless duck breasts with
skin, 3/4 pound each
salt and pepper to season
6 tablespoons raspberry vinegar
2 cloves garlic, crushed
1 heaping Tbsp tomato paste
1 cup red wine
2 tablespoons red currant jelly
or raspberry jam (melted and strained)
2 to 3 Tbsps cold, unsalted
butter
2 to 3 handfuls fresh, very ripe
summer raspberries
Directions:
- Score the fat side of the duck breasts with a knife. Season the duck breasts well on both sides with salt and pepper. Heat a large skillet. (Remove fat with low heat method if necessary.*)
- * Low heat method: If the fat on the duck is very thick, put the pan on gentle heat and lay the duck in fat-side down. Gently melt the fat off, pouring away excess as it goes. This is called "rendering" the fat and it won't take more than 10 minutes total. You don't want the fat to disappear completely, because it makes the most delicious crisp crust. So, just cook off as much as you think you need to. Then, raise the heat in the pan to proceed with actual cooking.
- Sauté the meat until cooked to your liking, 7 to 10 minutes on the fat side, then about another 3 to 5 minutes on the other. Remove to a carving board and let rest.
- De glaze the pan with the vinegar, scraping up the pan juices. Boil to reduce to about a tablespoon, about a minute. Whisk in the garlic, tomato paste, and wine. Boil to reduce by half, about 5 minutes. Whisk in the jelly. Remove from the heat, and whisk in the butter a piece at a time to make a glossy sauce. Season. Toss in the fresh berries, reserving a few for garnish.
- Thinly slice the breasts and arrange on a platter on a bed of arugula ("roquette" if you're in France). Spoon over the raspberry sauce and serve.
Peach Upside Down Corn Cake with Bourbon Whipped Cream ( I KNOW, I KNOW IT'S UNREAL)
Ingredients:
5 1/2 ounces unsalted butter,
softened (1 stick plus 3 tablespoons)
1 cup sugar (plus 2 tablespoons)
3 medium ripe peaches (about 1
pound), skins on, pitted, and cut into 3/4-inch wedges
1 cup coarse yellow cornmeal or
polenta
3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
3 large eggs
1/2 teaspoon pure vanilla extract
1 1/2 cups heavy cream
2 tablespoons bourbon
Directions:
- Peach Upside Down Corn Cake with Bourbon Whipped Cream
- Preheat oven to 350 degrees. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turns golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
- Whisk cornmeal, flour, baking powder and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and ½ cup heavy cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.
- Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet.
- In a stainless steel bowl, beat 1 cup heavy cream, 2 tablespoons sugar and bourbon until soft peaks form. Serve on top of cake.
Bitter mood makes bitter food! So fucking smile! :D
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