ROAST DUCK AND A ROBUST RED
Pinot pairs perfectly with pro dish
This is a very pro way to cook duck breast as it’s often prepared in restaurants, but it’s easy to do at home. Ina Garten’s latest cookbook, Cook Like a Pro, gives you the moves you need to create restaurant-quality dishes just like a seasoned professional.
■ 4 8-oz. (226 g) Moulard duck breasts
■ Kosher salt and freshly ground black pepper
■ 1 tbsp. (15 mL) canola
■ 2 tbsp. (30 mL) unsalted butter 2 minced shallots
■ 1½ tbsp. (22.5 mL) sherry wine vinegar
■ ¾ cup (180 mL) ruby Port wine
■ ½ cup (125 mL) chicken stock
■ ½ cup (125 mL) dried cherries
■ ¼ cup (60 mL) crème fraîche
■ 1 tsp (5 mL) grated orange zest
■ ¼ cup (60 mL) freshly squeezed orange juice
1. Wrap each duck breast in plastic wrap and pound them to about 1 inch (2.5 cm) thick. Place the duck on a plate, sprinkle both sides with a total of 4 tsp (20 mL) salt, cover with plastic wrap, and refrigerate for at least six hours or overnight.
2. Preheat the oven to 375 F (190 C). Score the skin of the duck breasts, making a cross-hatch pattern but not cutting down to the meat. In a large, ovenproof skillet, heat the oil on medium. Place duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees C. Remove from the oven, cover pan tightly with aluminum foil, and allow duck to rest for 10 minutes.
3. Meanwhile, make the sauce. Melt the butter over mediumhigh heat in a saucepan. Add shallots and sauté for 2 minutes, until tender. Add vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 tsp (5 mL) salt, and 1/2 tsp (2.5 mL) pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
4. Transfer the duck to a cutting board and slice diagonally, fanning the slices out on four dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
Makes: four servings.