Grasing Duck and Wild Rice

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Duck is a protein that has attributes of both red meat and poultry. To maximize its flavor and texture, chef Grasing braises the leg sections in a complex housemade duck stock and sears then roasts the breast. The contrast between the tender, succulent leg and the rosy, crisp-skinned breast makes for a dish that appeals to the eye and the palate.

Ingredients

2 cups Duck Stock, divided (recipe follows)
2 (5 lb.) whole ducks
Vegetable oil
1/4 cup finely chopped carrot
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 tbsp. five-spice powder
1 tsp. ground ginger
1/2 cup red wine
3 cups cooked white and wild rice pilaf

Duck Stock
2 duck carcasses (about 4 lb.)
1 tbsp. olive oil
2 tsp. salt, divided
1/8 tsp. freshly ground black pepper
3 cups chopped yellow onions
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 head garlic, split in half
6 bay leaves
1 cup dry red wine
1/4 cup tomato paste
3 qt. of water
10 sprigs fresh thyme
5 sprigs fresh tarragon
1 tsp. black peppercorns  

Steps

  1. Prepare duck stock; chill overnight.
  2. Debone both ducks, separating breast from carcasses; set boneless breasts aside.
  3. Remove legs from carcass; trim but leave skin on. In large, deep skillet, brown duck legs. Add 1 cup stock; cover and braise 1 hr. Remove from heat.
  4. Prepare finishing sauce: In saucepan, sauté carrot, onion and celery in a little oil until lightly browned. Add five-spice powder and ginger; sauté lightly. Stir in red wine. Cook over med.-high heat until reduced by half. Add 1 cup duck stock; reduce by half again. Season with salt and pepper to taste.
  5. Score skin on duck breasts at 1/4-in. intervals, making a criss-cross pattern. Season with salt and pepper.
  6. Preheat oven to 350° F. Lightly oil a sauté pan; preheat over med.-low heat. Place duck breast, skin-side down, into pan; cook for 10 to 12 min. until fat is rendered and skin is crisp and brown. Turn duck breast over and sear meat side 2 min.
  7. Transfer duck breast to oven and cook until internal temperature reaches 152° F. Remove from oven and allow to rest 3 to 4 min. before slicing. (Temperature should reach 160° F. to 165° F. while resting.)
  8. To serve, place 3/4 cup rice mixture on each plate; lay duck leg against rice. Slice and fan out breast meat; top with finishing sauce.

Duck Stock

  1. Break and crack the bones of the duck carcasses. In 6-qt. stockpot over med.-high heat, heat olive oil. Season duck bones with 1 tsp. salt and ground black pepper. Add bones to pot and brown for about 10 min., stirring often.
  2. Add onions, carrots, celery, garlic, bay leaves and remaining tsp. salt. Cook until vegetables are soft, about 5 min., stirring often.
  3. Add wine and tomato paste; stir to mix. Cook 5 min., stirring occasionally. Add water. Put thyme and tarragon sprigs in a piece of cheesecloth, tie it together with kitchen twine and add to pot. Add peppercorns; bring mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce heat to medium; simmer, uncovered, 3 hr.
  4. Strain stock through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from surface. The stock can be stored in the freezer for 1 month.
Source: Recipe and photo courtesy of Maple Leaf Farms

More From FoodService Director

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources