Monday, August 9, 2010

ad hoc duck that's not despicable


DD: Rabbit season.
BB: Duck season.
DD: Rabbit season.
BB: Rabbit season.
DD: Duck season! Fire!
I could watch that ep of Bugs Bunny and Daffy Duck a million times. Only 5 more watches to go.

I recently picked up a package of Luv-a-duck duck breasts and found this simple recipe in the very heavy (weightwise) cookbook by Thomas Keller, ad hoc at home.  It's a simple recipe because the preparation for the duck can be done earlier in the day, leaving only the cooking to be done later.
And because the book showed the luscious duck breasts reclining on a bed of glossy, buttery vegetables, that's what I made to go with the duck.  The original recipe includes kohlrabi rather than potatoes, but frankly, I wouldn't recognise a kohlrabi if it hit me on the nonce (and the greengrocer didn't have any, anyway).  And the cookbook is right - the vegetables are perfect with the crispy-skinned, moist duck breast.

Pan-Roasted Duck Breasts
serves 2

Ingredients
2 duck breast fillets
1 orange
Balsamic vinegar
2 sprigs of thyme
2 bay leaves
Canola oil
Salt flakes, pepper, to season

Method
1.  Use a sharp knife to cut a 1/4-inch cross-hatch pattern into the duck skin; do not cut into the meat. Place the duck breasts skinside down on a plate, then season with salt and pepper. Finely grate some orange zest over each breast. Sprinkle a few drops of vinegar over each breast, then top with a sprig of thyme and a bay leaf.  Turn the breasts over and season each breast with a pinch of salt.  Refrigerate, uncovered, for at least 1 hour, or up to 12 hours.
2.  Remove duck from the refrigerator.  Blot any moisture from the duck breasts and season both sides of each breast with salt.
3.  Pour some oil into a large frying pan over medium-low heat.  Add the duck breasts skinside down, then cook, moving frequently to promote even browning.  Use a large kitchen spoon to remove any melted duck fat to a metal bowl (store the rendered duck fat in the refrigerator and use for other dishes).  Cook the duck for about 20 minutes, until the skin is very crisp.  Then, turn the breast over and sizzle the flesh-side for 30 seconds.  Transfer the duck breasts to a preheated 200C/400F oven and cook for 5 minutes.
4.  Let the duck breasts rest (skinside down) for 5 minutes before slicing lengthwise and serving.

Butter-braised Vegetables
serves 2

Ingredients
10-12 brussels sprouts
8 medium radishes (1-1 1/2 inches diameter)
4 tblsp butter
1 tblsp minced shallot
1/4 tsp sugar
1/4 tsp red wine vinegar
60ml (1/4 cup) chicken stock
salt and pepper
2 non-floury potatoes, such as desiree

Method
1.  Trim the root ends of the brussels sprouts and remove any tough outer leaves.  Cut sprouts in half through the root end.  Blanch the sprouts in a pot of salted boiling water for 5-7 minutes, until tender.  Rinse under cold water and drain, then place on a tray in the refrigerator to chill.
2.  Trim the green leaves from the radishes, then wash under cold water. Cut the radishes into quarters, or 6 wedges if they are large.
3.  Melt 2 tablespoons of butter over medium heat in a pan.  Add the shallot and cook for 2 to 3 minutes, stirring, until softened.  Add the radishes, sugar and vinegar, season generously with salt and pepper, and add 30ml of the stock.  Bring to a simmer, cover, then simmer gently for 8 minutes, until the radishes are crisp-tender.  Cook a further 4 minutes to glaze the radishes, then set aside.
4.  Peel and cut the potatoes into batons, then cook in a pan of salted boiling water until just tender, about 7 minutes.  Drain thoroughly.
5.  Bring the remaining 30ml of stock to the boil in a large pan, and whisk in the remaining 2 tablespoons of butter until emulsified.  Add the brussels sprouts and potato and cook over high heat for 45 seconds.  Add the radishes and any remaining liquid in the pan and heat through. 
6.  Season the vegetables with salt and pepper and a few drops of vinegar, to taste.  Transfer the vegetables to a platter and serve with the duck.

Recipes adapted from ad hoc at home by Thomas Keller

Lovely fresh vegetables, and prepared duck breasts topped with orange zest, thyme and bay leaf.

After blanching the radishes and brussels sprouts, refresh under cold water to retain their bright colour.
The duck breasts are pan-fried to render the fat - there's lots of fat under the skin - and to crisp up the skin. Cooking the duck this way is also perfect for not overcooking the duck, as it is finished off briefly in the oven.

Serve the sliced duck with the rich, butter-glazed vegetables.

For an ad hoc meal, this is pretty impressive!

24 comments:

  1. I love that episode of Daffy Duck and Bugs Bunny too - classic Warner Bros fun! The combination of earthy 'winter' vegetables with the duck sounds like a winning combination too.

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  2. Your duck looks perfectly cooked and super delicious! What is the opposite of despicable?

    I am not on a first name basis with kohlrabi either but am fairly certain I wouldn't like to be hit on the nonce with some.

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  3. omg that duck looks incredible. such succulence! i love the colourful medley of brussel sprouts and radishes too :)

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  4. Oh Bel, I've been having a meat craving lately. Since duck is one of my favorite meats, I might have to try this recipe/cooking technique. My Cauldron Boy would be so happy if he came home to this:)
    Oh, and your vegetables look so healthful and pretty by the way!

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  5. Duck is one meat that I've never cooked before but this preparation seems so simple and tasty that I have to try it!

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  6. Duck is definitely on my shopping list, and this recipe sounds delicious! Mmm and I loooove brussels sprouts!

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  7. I love duck! And I love how this dish looks Bel! YUM!

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  8. Love the colours in the first pic. Duck is something I rarely cook at home, god knows why. Such an easy and quick meal. Nice one Bel!

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  9. Mmmm the duck looks amazing! And I love the different coloured vegetables as well, so pretty to look at :)

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  10. lovely pictures! those veggies look like little jewels. :)

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  11. that looks tasty. i wouldn't recognize kohlrabi either, but i love brussels sprouts.

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  12. Hi everyone! Thanks for your comments - I'd never cooked duck before this dish, but it's so easy, I've made duck again twice since!
    By the way, check out the video for Gluten-Free Girl and the Chef, a new book that's coming out soon. Justin worked on it, and the video is really sweet: http://justcooknyc.blogspot.com/2010/08/such-beautiful-video.html

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  13. Nice looking skin you got there as well! Nice one babe :)

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  14. Bel this is the first time I've seen radishes served cooked instead of raw - the vegetable dish sounds really lovely (the duck loos great too and I like the sound of the orange zest and vinegar in the marinade).

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  15. This looks incredibly elegant Belle and as pretty as a restaurant plating! :D

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  16. Love all the colours! Ohh sounds so easy! I've eaten duck plenty of times but never tried cooking with it yet though mum has made a few duck dishes at home. Might have to bookmark this! =)

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  17. Your photos are fabulous! Everything is so vibrant and inviting. I love duck very much and would happily eat this without a care in the world!

    ps. my Plenty cookbook arrived today! im so excited!

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  18. I haven't cooked anything from this cookbook. Looking at your delicious duck, I must pick up the book and have a look through the recipes.

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  19. The duck looks and sounds wonderful! Great flavours!

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  20. The duck looks so delicious. I can't wait to try this recipe. I didn't even know Thomas Keller had a cook book.

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  21. i've been wondering what to do with the duck breasts i have in my fridge - this is the perfect recipe!

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  22. Bel this certainly looks delicious - but you know, I think the highlight for me has got to be the vegetables - they look so fresh and really quite easy to prepare. Must bring out Ad Hoc cookbook more often!

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  23. what the hell is a kohlrabi?? I'm intrigued. You know I only recently started eating brussel sprouts, my mum hates them so I never ate them as a child. They would go perfect with juciy duck.

    I love the crispy skin on your duck, you're making me drool!

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