Jp said this duck was one of the best ducks he has ever eaten.  This was the meat course for the Jim Belushi dinner.  The trick to this dish is really slow cooking the duck over the big green egg. I mean it, the secrete is really babying this duck to cook really slowly. You want to put the duck skin side down on in the low heat zone of your egg.  This way the duck fat on the skin side slowly renders while infusing the duck with the wood flavor of the oven.  All the while it is barely cooking the meat, you are cooking the fat slowly which is cooking the meat on that side very slowly.  You want your egg around the 300 degree zone and you don't want to put the duck breast right on top of the fire.  The results of cooking it this slowly is truly amazing. They all said it was absolutely delicious!

1/3 cup of coarse coriander seed
4 duck breast cleaned of sinew and extra fat

Foie sauce
1/2 cup Perigord sauce
4 oz of foie gras
Salt to taste

12 oz of cipollini onions
2 tbsp olive oil
Salt 

12 oz of yellow foot mushrooms
1 tbsp butter
1 tbsp olive oil
Salt to taste 

Wood sorrel leaves

For the Duck,

Season heavily with salt and crushed coriander seeds on the skin side.  Place in the egg set around 300-325 degrees not on the hot spot.  Cook 30-45 minutes watching it periodically.  You want to render the skin as much as possible without burning it or the coriander as well as without cooking the meat.  You when you look at the duck breast it should look almost like it did when you placed it in the egg (raw).  Once the skin is well rendered take out and rest the duck breast.

For the Onions

For the cipollinis onions drizzle with olive oil and salt and place in a small saute pan on medium high heat.  Cook for 2 minutes and then place in a 400 preheated oven or in the egg.  Roast for 20-25 minutes until onions are tender.  Cool and then peel the outer tough layers

For the Sauce,

Season foie gras with salt and pepper.  In a hot pan add the foie gras and sear on both sides for 1 minute.  Meanwhile place warm perigord sauce in a vita-mix and puree on medium.  Pour the seared foie and melted fat into the perigord sauce in a slow stead pace until emulsified smoothly. Set aside and keep warm.  Adjust seasoning if need be with salt and splash of sherry vinegar.  

To finish,

In a saute pan add oil, butter, and yellow foot mushrooms.  Cook for 5-7 minutes.  Meanwhile place in hot cast iron skillet or non stick the duck breast skin side down.  Cook for 1-2 minutes on the skin side to help re-crispen the skin and heat up.  Then flip the duck breast over on the flesh side for 20-30 seconds.  Take out and let the duck breast rest.  Spoon some of the sauce down on the plate.  Add the warm mushrooms next to the sauce.  Add a few onions next to the mushrooms.  Trim the ends of the duck breast and then slice the duck breast lengthwise down the middle.  Turn on the its side and place on top of the sauce.  Garnish with the wood sorrel leaves.  Serve and enjoy!

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