Duck is on the Menu!!

Duck has to be my favorite of the Game Birds,  many shy away from it because they have not had a good experience with it at some point in time.  There are so many ways to prepare Duck and there is a variety of Duck to choose from.  Muscovy Duck wins the best breast award where Long Island or Peking win best all around bird.  Mallard makes the best Confit, in my opinion when processed properly.  The thought of a crispy roasted leg of Confit even at 6am makes me hungry  but today we are going with the breasts so it will be Muscovy.
One can find Muscovy Duck Breast at your better butcher shops such as Shwabbs.  Whole foods sometimes has it but I have not had good luck with its quality due to being frozen at sale,  try to find it fresh.  Muscovy Duck is known for its meaty breasts and being light on the gamy flavor.  I is imperative to pierce the skin and fat but not the meat when cooking duck.  Piercing the skin and fat allows for the fat to render out leaving you with an awesome crispy skin for your garnish,  if you pierce the meat it will become dry very quickly,  even when served at med-rare temp.  This recipe will be finished off with a   Ola la Berry Orange infused Demi but we will get to the sauce in a moment,  back o the breasts at hand, jajaja !!
Preheat oven to 400 degrees, Rinse and pat the Duck Breasts dry,  season well with sea salt,  fresh cracked pepper and a bit of garlic powder,  heat up a cast iron skillet over med-high heat using no oil,  place season and prepared breast skin side down,  after a couple of mins the fats will begin to melt and render away, do not toss them,  place the fat aside in a heat proof dish or bowl.  Allow to cook skin side down for approx. 5-7 mins or just until the skin begins to become golden,  remove any fat from pan and turn the breast(s) meat side down and cook stove top for 2 min,  just to sear the flesh, place in preheated oven for 10 mins,  remove from oven and allow to rest for 8-10 mins before slicing.
As breasts are cooking I will make up the sauce or demi in a med sauce pan.  When I use the term Demi, I am referring to Demi glace,   if you do not have prepared Demi glace, use Beef or Veal stock with a bit of rue will be OK,  in the sauce pan reduce 1/4 cup red wine such as the Genesis Meritage by 1/8, add 1 teaspoon European butter, 1/4 cup Ola la berries, 1/4 cup fresh squeezed Orange Juice and 1/4 cup demi-glace,  bring to simmer and allow to cook for 4-5 mins,  using a wooden spoon press the Ola la berries to release there juices,  strain the sauce and set aside discarding the berry seeds.  Return sauce pan to heat and melt 1 teaspoon butter with 1 teaspoon fresh chopped garlic,  pour sauce back into pan and place on low heat to keep warm.
Time to slice the Duck,  on a butcher block remove the crispy skin and set aside,  slice the breasts on the bias approx. 1/8" thick arrange by fanning on plate or serving platter, pour sauce over the meat (should be Med-rare) Julienne the crispy skin to top as garnish with a bit of German Thyme, fresh orange zest and a few whole fresh Ola la berries.  I like to serve sauteed Fennel Bulb and Garlic Mashed New Potatoes with this and pair it off with a Pinot Noir such as a 2007 Witcraft Unfiltered Pinot Noir.
Well today is supposed to be a beautiful clear 80 degrees &  tonight's  FULL MOON will make for a great late nights walk so as always ENJOY !!

Genisis Meritage, Tapas & A Great Sunday !!

So much to do , so little time to do it.  Next week is closing in way too fast but next Monday will be a welcomed day forward.  I want to talk about one of the "Wines of the Weekend" that we had at our for 3 that turned to for 8, Tapas gathering this past Sunday.
Hogue Cellars in Washington State came up with there Genesis 2007 Meritage,  A combination of Cab, Merlot, Malbec & Cab Franc grapes, aged in oak and brings on a full load of berry, cherry , plum & fig that rolls into a long finish filled with spice & cocoa.  Totally Bold and fully Structured,  just a glimpse in the glass and you know there is something to this one leaving your pallet willing to explore fun combinations of grilled lamb ribblets,  roasted hens, worldly cheeses, peppers, garden greens and so much more.
Back in a while with some fun summer menu ideas,  until then have a great day !!