Best Buffalo Bourguignon With Duck Fat Poached Red Potatoes Recipes

CIPPOLINI ONIONS ROASTED WITH DUCK FAT

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large ovenproof skillet with the duck fat and place over medium heat. When the fat is nice and hot, add the onions, tossing to coat, and cook for 5 minutes until they begin to caramelize. Add the thyme, and season with salt and pepper. Stick the pan in the oven and roast for 15 minutes until the onions are soft and slightly charred.

BOEUF BOURGUIGNON

Steps:

• In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
• Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
• Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
• Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
• Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
• Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

BUFFALO ROSSINI

Steps:

• Trim tenderloin of all fat and sinew. Portion into 6-ounce fillets and tie to keep shape. Set aside.
• Potato Puree: Bring the potatoes to a boil in salted water and then reduce to a simmer. Steep the minced black truffles in heavy cream. When the potatoes have fully cooked, drain in colander until dry, but still warm. Push the potatoes in a fine drum sieve or rice into a bowl. Whisk in heavy cream and butter. Finally, add truffle oil and season, to taste.
• Red Onion Confit: Sweat the onions in oil in a small rondeau until wilted and tender. Add vinegar and cook until dry. Add sugar, wine, and thyme, and cover. Cook on low heat until the liquid has been evaporated and the onions are very soft. Hold warm in pot with lid.
• Red Wine Demi-glace: Simmer wine and aromatics until almost all of the wine has evaporated, being careful not to burn. Add veal stock and reduce to until proper consistency is achieved. Strain through chinois and hold in a small bain marie.
• Assembly: Season the buffalo and foie gras on both sides with salt and pepper. Sear the seasoned Buffalo filet in a little oil on both sides until desired temperature is reached. Add seasoned foie fras and cook until just cooked through. Baste meat and foie gras with a little butter and thyme. Drain on paper towel. Place some truffled potato puree in the middle of the plate, place the buffalo on top. Take warm onion confit and place on top of the buffalo followed by foie gras. Spoon warm sauce over the top. Sprinkle with chives and a little truffle oil.

DUCK FAT-ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Use a paring knife to remove the peel from the garlic and shallots. Remove the root-ends of the shallots, then thinly slice. Add duck fat to a medium heavy-bottomed pot over high heat. Add the garlic cloves and cook, stirring often, until garlic begins to brown, 2-3 minutes. Reduce heat to medium; add sliced shallots and ½ tablespoon salt. Stir to combine with the duck fat and cook, 3-4 minutes. Then turn heat to low and cook until lightly caramelized, about 20 minutes.
• After 20 minutes, the shallots should have light caramelization and the garlic cloves should be soft and golden brown. Remove from heat. Place potatoes in a baking dish large enough to hold them in an even layer. Pour the duck fat mixture over the potatoes, followed by wine and stock. Season with remaining ½ tablespoon salt. Lay thyme sprigs over the top, then tightly cover with aluminum foil. Roast for 1 hour.
• After 1 hour, remove potatoes from the oven. Check for doneness by piercing a larger potato with a knife. If there's no resistance, the potatoes are done. Discard thyme sprigs; then mix in the olives. Let rest so the flavors marry together, 1 hour. Rewarm in oven at 350 degrees F for about 10 minutes before serving.

DUCK FAT POTATOES

Steps:

• Heat the oven to 425 degrees F/220 degrees C.
• Toss the potato with the duck fat on a metal baking sheet. Scatter over the salt, pepper, and herbs, if using. Bake the potatoes, stirring occasionally, until the potatoes are very brown and crisp, 30 to 40 minutes.

BUFFALO STEAKS WITH SWEET POTATOES, CORNBREAD AND GRAVY

Steps:

• For the cornbread: Preheat the oven to 375 degrees F. Grease a 9-inch cast-iron skillet with cooking spray or butter.
• Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, honey, vanilla, eggs and rosemary in a medium bowl. Add the milk mixture to the flour mixture and fold to combine. Transfer to the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool slightly.
• Meanwhile, make the honey butter: Beat the heavy cream and salt in the bowl of a stand mixer on medium-high speed until stiff peaks form, then add the honey and whip for an additional 1 minute. Remove from bowl and transfer to a serving container. Serve with the warm cornbread.
• For the Gravy: Coat a medium skillet with olive oil and heat over medium. Add the shallot and saute until translucent. Season with salt. Add the mushrooms and saute until slightly browned and softened, about 5 minutes. Remove from the heat and add the brandy. Tilt the pan towards the flame and return to the heat? this will cause the skillet to flare. When the flame goes out, add the demi-glace and Dijon mustard. Stir to combine and cook until the mixture reduces by half. Keep warm.
• For the Sweet Potatoes: Add the potatoes to a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot. Add the butter and mash with a potato masher. Add the brown sugar, heavy cream, maple syrup and orange zest and mix with a spatula to combine. Season to taste with salt.
• Meanwhile, fill a medium skillet with 1/2 inch of oil and heat over medium-high until shimmering. Add the sage leaves and fry until crispy, about 30 seconds. Remove leaves from heat to a paper towel-lined plate.
• For the Bison Steaks: Preheat a large cast-iron skillet over high heat. Add enough olive oil to coat the skillet. Salt the buffalo steaks generously on both sides. Add steaks to the pan and sear until heavily crispy and brown, about 3 minutes. Flip steaks and sear on other side for about 2 minutes. Reduce heat to medium and add the butter, garlic and thyme to the skillet. Baste the steaks frequently with the flavored butter, and cook to desired temperature, about 7 minutes for medium-rare. Remove from skillet and allow to rest for 5 minutes before serving.

BEEF BOURGUIGNON

Steps:

• Cut 2 pieces of cheesecloth into 12-by-22-inch rectangles; lay them on a clean work surface, overlapping each other perpendicularly in the center to form a cross. Pile onion, carrots, garlic, parsley, thyme, rosemary, bay leaves, and peppercorns in center. Gather ends together to enclose contents completely, and tie the top with kitchen twine. Set aside.
• Preheat oven 300 degrees. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add salt pork, and saute until brown and crisp, about 7 minutes. Using a slotted spoon, transfer pork to baking sheet, leaving rendered fat in Dutch oven.
• Season beef cubes with salt and pepper. Working in 2 batches, place beef in Dutch oven in a single layer; cook until dark brown on all sides, about 8 minutes total. Transfer to baking sheet with salt pork before adding next batch.
• Using tongs, transfer beef and pork to Dutch oven. Sprinkle flour over and toss to coat. Slowly whisk in beef stock and bring to a simmer over medium heat, stirring frequently until thickened, about 8 minutes.
• Add wine and tomato paste and season with salt and pepper; stir to combine. Add cheesecloth bundle and bring to a boil over high heat. Cover; transfer to oven. Cook until beef is very tender, about 2 1/2 hours.
• Remove pot from oven and transfer cheesecloth bundle to a large sieve set over a bowl. With wooden spoon, press on bundle to release as much liquid as possible. Discard bundle and pour accumulated juices into Dutch oven.
• Remove beef and pork from Dutch oven. Boil over high heat until it is reduced to about 4 cups. Skim surface as needed with large metal spoon. Reduce heat to low; return beef and pork to Dutch oven.
• While sauce is reducing further, set a large skillet over high heat; add butter and remaining tablespoon oil. Add pearl onions, water, sugar, and a large pinch of salt. Bring to a boil and reduce heat to medium; simmer until almost all the liquid evaporates, 6 minutes. Raise heat to medium-high and add mushrooms. Cook, stirring occasionally, until vegetables are browned and glazed, 4 to 5 minutes. Remove from heat. Transfer mushrooms and pearl onions to Dutch oven and simmer over medium heat until heated through. Adjust seasoning with salt and pepper as desired, and serve at once. Garnish each serving with chopped parsley.