Duck Confit - Day 3 - The Day the Duck is Done and Other Gastronamic Delights

Our "Christmas Dinner" arrived Friday without any major snags.  The expected snag was that no matter how hard I tried to leave the office early, I would get trapped.  I got a little trapped and left at 4 instead of 3, but that's still very early, so I can't complain!

Made it home in time to give the house a once over with the vacuum (I love my cats, but wow, it's like they shoot out hair when they know you're having company) and get right into the cooking.

First course, Asparagus with Poached Egg, Parmagiano and Arugula! Inspired by an item I had in Rennes, France with Al and Dave. Sorry the pic is a little fuzzy.

This dish is pretty easy to make and a delicious way to showcase fresh, high quality ingredients.  You do need to pay close attention to the timing though, so nothing gets overdone.

Ingredients:

1 bunch asparagus
High quality extra-virgin olive oil
Kosher salt
3 tablespoons white vinegar
4 large organic eggs
2 cups baby washed arugula
1 to 2 tablespoons lemon juice
1 cup grated Parmigiano-Reggiano
1 lemon, zested

Holding the tip and stem of each asparagus spear snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt, to taste. Steam the asparagus just until its pliable. Remove to a platter and reserve at room temperature.

Fill a medium saucepan 2/3 of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done the whites will be cooked through and the yolks will be warm but still liquid.

While the eggs are poaching assemble the salad. Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula between 4 individual plates. Arrange the asparagus on top of the arugula on each plate.

When the eggs are done, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with salt, Parmigiano and lemon zest.

Second course, Duck Confit with Whipped Yukon Gold Potatoes and Haricots Verts! 


Installment Three - Finishing the Duck

Preheat the oven to 375°.  While the oven is preheating break the duck out of the hardended duck fat.  (I tried several different methods for this and in the end, my hands worked the best). Arrange the duck in a roasting pan skin side up. Pour about a cup of chicken stock in the bottom of the roasting pan to keep the duck from drying out. Cover and roast until hot, 30 minutes. Preheat the broiler. Transfer the duck to a large rimmed baking sheet. Broil the duck, rotating the pan, until the skin is crisp, 4 minutes.

When it's finished it should look like this (ignore the side dish, I stole this pic because I forgot to take one of my own)

While the duck is roasting:

Peel 2 lbs of yukon gold potatoes, rinse and place in a large pot with just enough cold water to cover the potatoes.  Bring to boil and allow to continue boiling until the potatoes are completely soft, but not mushy (about 15 minutes, give or take). 

and

Clean 12 ounces of french green beans by snapping the end(s) off.  Bring a pot of salted water to a boil and blanch the beans for 2-3 minutes until beans are just SLIGHTLY soft. Immerse in an ice water bath to arrest cooking of the beans.

While the duck is broiling:

Drain the cooked potatoes.  Add 4-8 tablespoons of butter, 2 teaspoons of salt, 1/2 teaspoon salt and pepper (all these ingredients are to taste), 3/4 cup sour cream and 1/2 cup low fat milk.  Whip with a hand mixer until smooth.  As you whip you may discover you need more milk to get the consistency right as some potatoes are starchier than others.  Taste and adjust seasoning as necessary. 

and

Melt 2 tablespoons of butter in a large skillet.  Toss the beans in the skillet until warmed through and covered in butter.  Salt as needed.

Plate by adding a generous dollop of whipped potatoes to the center of the plate.  Nestle the duck on the potatoes so its juices run down into them.  Lay the green beans on the plate as well.  Serve!

Third and final course, Chocolate Souffles!

Probably the best part of this recipe is that you can make it ahead and freeze them and they'll still be delicious and light when you bake them! No, I lied, the best part of this recipe is that Ben makes it, not me.  I love making a great meal and then getting to sit with our company while he makes dessert.  Can't beat it!

Souffle:
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites

Sauce:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped

Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.