Yesterday, we talked to Chef Michael DeMaria of Heirloom and M Catering. Today, he shows us how to prepare a delicious duck entree and accompanying side dishes from Heirloom's farm-to-table, seasonal menu. It will take a little practice to get the dish looking as pretty as the one above, but we promise it'll taste great even if your first try isn't picture perfect.
Cinnamon Scented Duck with Bacon-Sautéed Brussels Sprouts and Sweet Potato Puree
Yield: 4 portions
For the quacker:
Duck breast (7-8 oz) 4 each
1. Clean all of the excess silver skin and fat off the bottom and sides of the duck breast, and sprinkle with ground cinnamon.
2. Start in a sautee pan on medium heat to render down the fat of the breast.
3. Finish in a 400 degree oven for 8-12 minutes or until pink medium.
Get the recipes for Chef DeMaria's side dishes after the jump...
For the sprouts:
Brussels sprouts ½ pound
Chicken stock 1-2 cups
Bacon (diced) ¼ cup
1. Cut off bottoms of sprouts and clean off outer leaves if necessary.
2. Start a sauté pan on medium heat. Add chopped bacon and begin to render a little. Once halfway rendered, add oil and sprouts.
3. Lightly caramelize the sprouts and then add chicken stock. The stock will start to reduce while it cooks the sprouts and infuse them with flavor. Done when fork tender.
For the taters:
Yams (rough diced) 1 pound
Yellow onion (diced) 1 medium onion
Garlic clove (crushed) 1 each
Chicken stock 1 quart
Half & half ¼ cup
Butter 2 Tablespoons
Brown sugar ¼ cup
Brandy ¼ cup
1. Place thick bottomed pot onto stove on medium high heat. Add some cooking oil, and put in the yams, onion, and garlic clove.
2. Sauté for 3-4 minutes until they start to caramelize.
3. Add butter and brown sugar.
4. Once butter is melted, add brandy (remove from flame; brandy will ignite).
5. Once brandy flame stops, add chicken stock and braise yams on medium until tender.
6. Place ingredients from the pot into a blender and blend well.
7. Add half and half at end to give it some body.
8. Finish with fresh grated nutmeg.
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