Braised Duck in Sweet Potato Shortcake

Winner, 2002 Duck Recipe Contest, Chef Sid Levitz

Ratings

Serving Size {6 servings}

Ingredients


6 - 8oz Maple Leaf Farms Bone-in Duck Leg and Thigh


2 Tbsp Orange Flavored Seasoned Salt


3 Tbsp Olive Oil


3 Medium Onions, short julienne


1 Lb Baby Carrots


1 1/2 Lb Celery Root, peeled, short batons


6 Cloves Garlic, peeled, smashed slightly


3 Cups Red Wine, medium dry / fruity


1 1/2 Cups Duck Stock, simmering


6 Bay Leaves


1/2 oz Fresh Thyme


2 Medium Parsnips, channel cut, sliced 1/4"


1/2 Cup Dried Cherries


2 Tbsp Cornstarch, mixed with a little cold water


To Taste Salt and Black Pepper


Sweet Potato Shortcake:


2 1/4 Cups Cooked, Mashed Sweet Potatoes, yellow flesh variety


5 Tbsp Sugar


7 Tbsp Vegetable Shortening


2 1/4 Cups Flour


7 Tsp Baking Powder


3/4 Tsp Salt


1/3 Tsp Ground Ginger


Garnishes:


As Needed Olive Oil


1 Each Rutabaga, Turnip, thin batons


1/2 Lb Baby Carrots, quartered lengthwise


To Taste Salt and Pepper


As Needed Fresh Thyme and Chives

Directions

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Braised duck: 1. Rub duck with seasoned salt. Cover and refrigerate for 4 hours. Remove duck, pat dry.


2. Heat 1 tbsp. oil over medium-high heat. Sear duck skin-side down until golden brown, 6-8 minutes. Turn over and brown 5 minutes; pour off fat.


3. In 1 tbsp. oil, sauté half of the onion, baby carrots, celery root and all the garlic until softened. Add sautéed vegetables, bay leaves and a sprig of thyme to duck. Deglaze with red wine; reduce. Add duck stock. Cook, covered in 375 degree oven, turning occasionally until tender, about 1 1/2 hours.


4. Blanch parsnips and remaining onion, celery root, and carrots in salted boiling water until crisp-tender; refresh in cold water.


5. Remove duck from pan. Strain braising liquid; discard vegetables. Degrease liquid and combine with dried cherries, parsnips and celery root; warm through. Discard duck skin. Remove meat from bones; add to vegetable-cherry mixture. Simmer and thicken slightly with cornstarch slurry. Season with salt and pepper.


Sweet Potato Shortcake: 6. Mix mashed sweet potato with sugar and shortening. Sift together dry ingredients. Cut into potato mixture. Turn onto a floured surface; knead gently until the mixture holds together. Roll dough to about 1/2 inch thick. Cut into six 4 inch rounds. Bake in 425 degree oven for 15 minutes. Transfer biscuits to a rack and return to the oven for about 15 minutes.


Garnishes: 7. Toss garnish vegetables with a little olive oil. Season with salt and pepper. Roast in the oven until softened. Remove and sprinkle with fresh thyme leaves.


To serve: 8. Spoon duck mixture between shortcake halves, drizzle with sauce and arrange with vegetable batons. Sprinkle with chives.


Reviews  { write a review }

Anonymous

Nice outstanding full of life.