DUCK TATIN
To serve as an appetizer for 4 people
Ingredients
1 medium Cortland apple, un-peeled, sliced 1 cm (1/3 in.) thick
30 ml (2 tbsps.) butter
30 ml (2 tbsps.) honey
2 duck legs, "confit" and de-boned (200 g.)
1 pinch each, salt, pepper, cinnamon to taste
15 ml (1 tbsp.) of calvados
Method
In a frypan, on medium heat, bring butter and honey to a soft boil.
Add the apple slices, covering them well with the sauce while stirring.
Cook for 1 to 2 minutes. Deglaze with calvados.
Place the slices in the bottom of 4 ramekins while reserving the sauce.
In the same pan, cook the duck for 2 minutes in the reserved sauce.
Add salt, pepper and cinnamon.
Put the duck,equally, approx. 2 cm.(2/3 in.) on the apple slices in the ramekins
and place in the oven at 180 C (350F) for 5 minutes.
Turn ramekin upside down and remove the "tatin" onto a plate.
Decorate the plate with mesclun salad and ribbons of maple syrup.
DUCK BREAST MARINATED in MUSTARD & HONEY
Two Servings
Ingredients
2 duck breasts (magrets), 18/20 size (1 package)
45 ml (3 tbsps.) each ~ honey and Dijon mustard
375 ml (1-½ cup) oil
Salt and pepper to taste
5 ml (1 tsp.) curry
30 ml (2 tbsps.) green onions, finely chopped
Method
With a sharp knife, score the breats in squares on the skin side. Set aside.
In a bowl, mix the honey, mustard, curry, salt, pepper and onions.
Add oil and stir until it resembles a vinaigrette.
Put the breasts into the marinade and leave them in the refrigerator for 8 to 12 hours, turning them from time to time.
Remove breasts from marinade and sear them on the skin size on a very hot grill.
Finish cooking in the oven (350F) for 8 to 10 minutes until pink inside.
DUCK LEGS "CONFIT"
Two Servings
Ingredients
4 duck legs
5 ml (1 tsp.) each ~ powdered garlic, powdered onion, sea salt, pepper, thyme (dried or freshly chopped)
2 or 3 bay leaves
Water
Method
Place the legs in a baking dish.
Sprinkle with garlic, onion, pepper, salt, thyme and bay leaves.
Put in the oven at 230C (350F) for 30-45 minutes until legs are golden.
Reduce the temperature to 120C (250F), adding water to cover the legs and let cook for 2 to 3 hours
until the flesh falls easily from the bone.
Leave the legs in the marinade and set for 8 to 12 hours in the refrigerator, stirring from time to time.
WARM DUCK SALAD
Two Servings
Ingredients
2 duck legs, "confits" and de-boned
1/2 each ~ red, yellow and green pepper, cut in small strips
15 ml (1 tbsp.) each ~ fresh chopped basil, garlic, green onions
1 dribble, olive oil
50 ml.(3 tbsps.) white wine, 30 ml.(2 tbsps.) balsamic vinegar
Salt and pepper to taste
Method
In a fry pan, heat the olive oil over medium heat.
Add the duck, peppers, onions and spices.
Cook for 2 to 3 minutes.(peppers should be crunchy)
Deglaze with the white wine, then add the balsamic vinegar.
Continue cooking for 1 to 2 minutes and serve on a mesclun salad.
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