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

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources