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Recipe: Asian Spiced Duck Breast with Mushroom Confit Brik, Sweet Potato Puree, Port Wine Glaze
Similar Categories: Asian, Spiced, Duck, Breast, Mushroom, Confit, Brik,, Sweet, Potato, Puree,, Port, Wine, Glaze
ASIAN SPICED DUCK BREAST WITH MUSHROOM CONFIT BRIK, SWEET POTATO PUREE, PORT
WINE GLAZE
1 whole raw Peking duck (Asian or specialty markets)
4 dates, chopped
1 1/2 pounds shiitake mushrooms
2 teaspoons hoisin sauce
1 teaspoon sweet soy
2 teaspoons ginger
2 teaspoons scallion
2 teaspoons cilantro
2 packs brik paper (phyllo or spring roll wrappers work as well)
4 cups chicken stock
1 cup port wine
4 tablespoons butter
1 pound duck fat
1 teaspoon ginger powder
1 teaspoon star anise powder
1 teaspoon white pepper powder
1 teaspoon coriander powder
1 teaspoon cinnamon powder
1 teaspoon clove powder
Take duck breast off bone with carving knife. Also remove bones from the
legs.
Reserve breast in refrigerator. Salt the legs with 2 tablespoons sea salt,
then place them in refrigerator for 1 hour.
After 1 hour, wash salt off legs, cook slowly in duck fat, wine and chicken
stock on medium heat until tender, then saute on high until crispy (in duck
fat as well). Take cooked leg meat off bone, chop finely and add dates.
In a separate pan, saute shiitakes in oil until crispy, add sweet soy,
ginger, scallion, cilantro. Mix this with duck leg meat and then add hoisin
sauce, salt and pepper. Wrap this entire leg meat mixture in brik paper
(phyllo) and refrigerate for 1 hour.
Remove from refrigerator and saute on medium heat with vegetable oil until
golden brown. Take the breast meat and dust it with spices: cinnamon, clove,
coriander, ginger, white pepper and star anise powders. Refrigerate again,
this time for 6 hours, uncovered.
Saute duck breast until medium to medium rare. Let meat rest 3 minutes.
Slice breast and serve with the brik and potato puree on the side (see
potato recipe below.)
On the side:
For the port wine glaze:
In a stock pot, add the port wine and heat to reduce wine by one-half. Add
chicken stock and reduce again by half. Finish with 4 tablespoons butter.
For the sweet potato puree (estimate one potato per person):
Boil sweet potatoes in salted water with 1 clove and 1 cinnamon stick 15 to
20 minutes, or until tender. Dry potatoes in oven for 10 minutes at 300
degrees. Puree dried potatoes in food processor with 2 tablespoons of
butter, and salt and pepper to taste. Serves 2.
WINE GLAZE
1 whole raw Peking duck (Asian or specialty markets)
4 dates, chopped
1 1/2 pounds shiitake mushrooms
2 teaspoons hoisin sauce
1 teaspoon sweet soy
2 teaspoons ginger
2 teaspoons scallion
2 teaspoons cilantro
2 packs brik paper (phyllo or spring roll wrappers work as well)
4 cups chicken stock
1 cup port wine
4 tablespoons butter
1 pound duck fat
1 teaspoon ginger powder
1 teaspoon star anise powder
1 teaspoon white pepper powder
1 teaspoon coriander powder
1 teaspoon cinnamon powder
1 teaspoon clove powder
Take duck breast off bone with carving knife. Also remove bones from the
legs.
Reserve breast in refrigerator. Salt the legs with 2 tablespoons sea salt,
then place them in refrigerator for 1 hour.
After 1 hour, wash salt off legs, cook slowly in duck fat, wine and chicken
stock on medium heat until tender, then saute on high until crispy (in duck
fat as well). Take cooked leg meat off bone, chop finely and add dates.
In a separate pan, saute shiitakes in oil until crispy, add sweet soy,
ginger, scallion, cilantro. Mix this with duck leg meat and then add hoisin
sauce, salt and pepper. Wrap this entire leg meat mixture in brik paper
(phyllo) and refrigerate for 1 hour.
Remove from refrigerator and saute on medium heat with vegetable oil until
golden brown. Take the breast meat and dust it with spices: cinnamon, clove,
coriander, ginger, white pepper and star anise powders. Refrigerate again,
this time for 6 hours, uncovered.
Saute duck breast until medium to medium rare. Let meat rest 3 minutes.
Slice breast and serve with the brik and potato puree on the side (see
potato recipe below.)
On the side:
For the port wine glaze:
In a stock pot, add the port wine and heat to reduce wine by one-half. Add
chicken stock and reduce again by half. Finish with 4 tablespoons butter.
For the sweet potato puree (estimate one potato per person):
Boil sweet potatoes in salted water with 1 clove and 1 cinnamon stick 15 to
20 minutes, or until tender. Dry potatoes in oven for 10 minutes at 300
degrees. Puree dried potatoes in food processor with 2 tablespoons of
butter, and salt and pepper to taste. Serves 2.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Asian, Spiced, Duck, Breast, Mushroom, Confit, Brik,, Sweet, Potato, Puree,, Port, Wine, Glaze
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