Roasted Duck Breast, Hardwood Smoked Leg & Winter Vegetable Fricassee

Grand prize winner, 2002 Duck Recipe Contest, Chef Sean Griffin

Serving Size {6 Servings}

Ingredients


Fricassee:


3- 4 oz each Maple Leaf Farms Hardwood Smoked Duck Legs


8 oz Chanterelle Mushrooms


1 Large Carrot, peeled, 1/2" dice


As Needed Canola Oil


3 Shallots, peeled, minced


12 Brussel Sprouts, stems trimmed, leaves peeled


As Needed Duck Jus or Duck Glace


To Taste Salt and Pepper


Duck Breasts:


6- 6 oz each Maple Leaf Farms Boneless Duck Breasts


As Needed Salt And Pepper


Cranberry Sauce:


3 oz Cranberries, prepared as directed on package


8 oz Duck Demi-Glace


1 Tbsp Freshly Cracked Black Pepper


Potato Crisp Garnish:


2 Large Idaho Potatoes, peeled, fine julienne


1/4 Cup Canola Oil


To Taste Salt and Pepper

Directions

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1. Remove meat from duck legs; shred and reserve.


2. Clean chanterelle mushrooms and, depending on size, cut into bite- size wedges. Blanch carrots until tender.


3. Saute shallots in a touch of oil until translucent. Add mushrooms and brussel sprout leaves. Saute until cooked.


4. Add duck and carrots; heat until warm. If mixture gets a little dry, add duck jus to moisten. Season with salt and pepper.


Duck Breasts: 5. At service, score duck breast skin at 1/4-inch intervals, being careful not to cut into breast meat. Rotate breasts; score again making a criss-cross pattern. Season with salt and pepper. Preheat pan on medium-low heat. Cook breasts skin side down for about 8-12 minutes or until fat is rendered and skin is crisp and brown. Turn breasts over and cook 1-2 minutes. Then place breasts in 375 degree oven for 8-10 minutes or until internal temperature reaches 155 degrees. Let breasts cool 2-3 minutes before slicing.


Cranberry Sauce: 6. Heat cranberries and duck glace. Add enough cranberries to create a sauce-like consistency. Finish sauce with pepper.


Potato Crisp Garnish: 7. Toss potatoes in oil; season with salt and pepper. In a non-stick pan over medium-high heat, add 1/6th of the julienne potatoes, spreading out very loosely and thinly. Cook until browned; turn and cook until crisp. Drain on paper towels.


To Serve: 8. Place a mound of fricassee on each plate. Fan thin slices of duck breast over fricassee. Spoon the sauce around plate. Garnish with potato crisp.


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