I Love NY Duck (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
4 boneless duck breast halves, skin side scored, dried overnight uncovered in a refrigerator, skin-side up |
1 teaspoon kosher salt |
1 teaspoon cracked black pepper |
1 (750 ml) bottle ny state sweet wine ( riesling or gewurtztraminer) |
2 tablespoons minced shallots |
1 tablespoon peppercorns |
1 teaspoon chopped garlic |
1/2 sprig fresh thyme |
4 tablespoons cold unsalted butter |
1/2 cup seedless red grapes, halved |
1 tablespoon chopped chives |
iron-skillet potato cakes, recipe follows |
4 cups baby arugula |
4 medium baking potatoes, like russets |
1 1/2 teaspoons salt |
1/2 teaspoon cracked black pepper |
essence, recipe follows |
1/2 cup duck fat |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. For the duck: Preheat an oven to 350 degrees F.
2. Season the duck breasts generously with the kosher salt and black pepper. Reserve.
3. In a medium saucepan combine the wine, shallots, peppercorns, garlic, and thyme. Reduce to 1/4 cup. Whisk in the cold butter. Strain into a serving vessel and add the grapes and chives. Reserve in a warm place until ready to serve.
4. Heat a large heavy skillet over high heat. Sear the duck breasts, skin side-down, for 5 minutes or until golden brown. Turn over and cook to desired temperature, about 4 minutes for medium-rare.
5. Allow the duck breasts to rest for 5 minutes before carving them on the bias. Place 1 Iron-skillet Potato Cake on each of 4 plates. Fan the slices over the potato cakes, top with some of the arugula and drizzle with the sweet wine glaze. Serve immediately.
6. Iron-skillet Potato Cake:
7. Place the potatoes in a pot. Add enough cold water to cover them by 1-inch. Add a pinch of salt to the water and bring to a boil. Cook the potatoes until they are almost fork tender, about 20 minutes. Place them on a plate and let them cool for 10 minutes. Carefully peel the potatoes. Grate them on a cheese grater and place in a bowl. Add the salt, pepper, and Essence and gently mix to incorporate.
8. Heat a 10-inch, cast-iron skillet over high heat. Add the duck fat and wait until the fat is almost smoking. Make 3-inch pancakes with the grated potato and add to the pan. Cook until golden brown, about 4 to 5 minutes, then flip, and cook until golden brown on the other side.
9. Essence (Emeril's Creole Seasoning):
10. Combine all ingredients thoroughly and store in an airtight jar or container.
11. Yield: about 2/3 cup
12. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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