BRAISED DUCK WITH APPLE CIDER AND CRÈME FRAÎCHE
From: Chef Mark Collins, Le Pommier Bistro Français
Primary category: Steel City Chefs
Primary category: Steel City Chefs
watch videoINGREDIENTS:
For the braising Day One:
2 5-6 pound ducklings (Maple Leaf Farms ducks, the same we use, are available at Giant Eagle)
2 tablespoons vegetable oil
1 medium Spanish onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
4 pieces thick cut bacon
2 bay leaves
1 teaspoon black peppercorns
4 cups apple cider
1 cup dry white wine
Kosher salt
Freshly ground black pepper
For finishing, Day Two:
1 cup crème fraîche or heavy cream
5 tablespoons unsalted butter
2 Granny Smith apples, peeled, cored and cut into eighths
1/2 pound fingerling potatos
1/2 pound haricots verts or green beans
4 pieces thick cut bacon, oven-crisped
Kosher salt
Freshly ground black pepper
DIRECTIONS:
Day One:
Preheat oven to 375° F
Break down the duck the same way you break down a chicken. In this dish, the duck should be quartered, retaining the two leg-thigh portions and the two breasts with the wings attached or partially removed so that the drum stick remains. Trim away any excessive fat. Pat dry with a papertowel. Generously season with pepper and salt.
Heat oil in large sauté pan over medium-high heat. Working one duck at a time, brown the breasts and legs skin side down for 8-10 minutes. Transfer to large roasting pan. In same pan, sauté onion, carrot and celery for 3-5 minutes. Add to roasting pan. Drain fat from the sauté pan. Add wine and cider and bring to a boil and add to roasting pan, along with bay leaves, peppercorns and raw bacon slices. Add enough water to completely cover the ducks. Cover and braise for 3 1/2 - 4 hours. After cooking, carefully remove the pieces with a slotted spoon (note: they will be tender and quite fragile). Set aside. Strain the braising liquid into a pot, bring to a boil and reduce by a third. Place the duck pieces into the liquid and chill overnight.
The fingerling potatoes can be boiled and the beans blanched and chilled overnight.
Day Two:
Preheat oven to 375° F
Overnight, fat will have solidified on the surface of the braised duck. Remove as much as possible. In a large sauce pan, add the potatoes and apple to the duck and sauce and bring to a boil. Put in over for 10-15 minutes to thoroughly heat. Remove from oven, put back on the stove and reduce the liquid by a third. Over medium-high heat, incorporate the crème fraîche and 4 tbsp butter to the braising liquid. Slightly reduce liquid to achieve a velvety consistency. Salt and pepper if necessary.
In separate sauté pan, reheat the beans in tbsp of butter.
OPTIONAL ADDITIONAL INFO:
The duck can be served individually by arranging the fingerlings in a shallow bowl along with the duck and beans. Pour sauce over dish and garnish with bacon and apples. The dish can also be served on a large platter for self service with the sauce in a gravy boat. Enjoy with a Sauvignon Blanc from the Loire such as a 2005 Old Vine Pouilly Fumé from Domaine Regis Minet. Bon Appetit!
