Best Duck And Oxtail Consomme Smoked Duck Foie Gras Flan Recipes

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WILD MALLARD DUCK CASSOULET WITH DUCK CONFIT, WHITE BEANS, SURRY COUNTY SAUSAGE, BRAISED GREENS, AND POACHED DUCK FOIE GRAS



Wild Mallard Duck Cassoulet with Duck Confit, White Beans, Surry County Sausage, Braised Greens, and Poached Duck Foie Gras image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons butter
1 tablespoon minced shallot
2 cups cooked white beans
1 cup shredded duck confit
4 links smoked sausage, peeled, sliced into half moons, (recommended: Surry County) rendered slightly
1 cup reserved white bean cooking liquid
1 cup duck stock, if necessary
2 pounds cooked local braising greens, such as collards, kale, chard and frisee
Kosher salt and freshly ground black pepper, to taste
4 wild mallard duck breasts
Salt and freshly ground black pepper
4 tablespoons clarified butter, plus 2 tablespoons whole butter
2 cloves garlic
2 sprigs rosemary
6 ounces duck foie gras, cut into 4 portions
Kosher salt and freshly ground white pepper

Steps:

  • Preheat oven to 350 degrees F.
  • For the cassoulet: In a medium saucepan over low heat, melt the butter. Add shallots, white beans, duck confit, sausage, and the reserved bean braising liquid. Simmer to blend flavors, about 15 to 20 minutes. If needed, add the reserved duck stock to maintain a sauce-like but not syrupy consistency. At the very end, add the local braising greens. Season, to taste, with salt and freshly ground black pepper. Keep warm.
  • For the duck breast: Season duck with salt and pepper. Heat a large skillet over medium heat. Add the clarified butter. Place the duck breasts in the pan skin side down. Sear the breasts until the skin is crispy, about 2 to 3 minutes. Flip, add the garlic cloves, rosemary sprigs, and fresh butter. Bake until medium-rare, about 3 to 5 minutes, depending on the thickness of the duck. Let rest for about 5 minutes before slicing.
  • For the foie gras: Place the portioned duck foie gras into a heavy duty freezer bag, pressing out the excess air to seal. Bring a saucepan or water to a gentle simmer. When ready to serve the dish, drop the bag of foie gras into the simmering water for about 2 minutes, until the foie gras is softened throughout.
  • In a bowl, spoon the white bean ragout into the center. Allow the sauce to fill the bottom of the dish. Slice the duck breast, and place on the ragout skin side up. Open the bag of poached foie gras and season with kosher salt and white pepper. Place on top of the sliced duck breasts and enjoy.

SAUTEED DUCK FOIE GRAS



Sauteed Duck Foie Gras image

Categories     Duck     Appetizer     Sauté     Quick & Easy     Vinegar     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined
Salt and pepper to taste
2 tsp canola oil
2 tbsp balsamic vinegar
Special Equipment
a 10-inch heavy skillet

Steps:

  • After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
  • Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
  • Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
  • Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.

DUCK FOIE GRAS IN SPICED RED WINE



Duck Foie Gras in Spiced Red Wine image

Provided by Food Network

Categories     appetizer

Time P1DT10m

Yield 5 servings

Number Of Ingredients 13

1 1/2 bottles red wine (preferably from Bordeaux)
About 1 pound fresh duck liver
3 1/2 ounces sliced carrots
4 pieces star anise
1 cup sliced leeks
1 large onion, peeled and sliced
2 cloves
1 tablespoon sweet peppercorns
2 large handfuls coarse salt
1 large handful powdered sugar
Salad, your choice, for serving
Vinaigrette, your choice, for serving
Green asparagus, for serving

Steps:

  • Pour the wine into a large cast iron pot and add all of the ingredients. Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling. Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid. Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours. Remove the duck liver from the wine, and cut into thick slices. Accompany the meat with a salad and some green asparagus spears served with a vinaigrette.

DUCK, DUCK, DUCK: SMOKED BREAST, GRILLED FOIE GRAS AND BARBEQUED THIGHS



Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs image

Provided by Food Network

Time 9h

Number Of Ingredients 14

4 duck breasts, 3/4 pound each, boned
1 teaspoon salt
1 teaspoon dark brown sugar
1 teaspoon Asian five-spice powder
1 teaspoon black pepper
4 ounces apple cider
2 ounces apple cider vinegar
1 tablespoon garlic, minced
1 tablespoon black pepper coarse ground
4 duck thighs, about 4 ounces each, boned and trimmed of excess fat
4 ounces tart cherries
2 pears, cored and cubed 12-inch
4 ounces balsamic vinegar
Salt and cracked black pepper, to taste

Steps:

  • On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips. Mix all the spices together and rub the duck breast vigorously. Place the breasts on the grill on the opposite side of the coals in a low heat grill. Smoke the breasts slowly at 275 degrees for about 1 hour.
  • Mix together the cider, vinegar, garlic and pepper to make a marinade. Combine the marinade and duck thighs and store overnight in the refrigerator. Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour. After the breasts and thighs have smoked for about 1 hour, remove them from the grill. Bring the coals up to medium high heat.
  • Combine cherries and pears in a medium size saucepan and bring to a boil on the grill. Remove from heat and add vinegar. Sprinkle with salt and pepper.
  • Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes. Carefully turn over and cook for 2 more minutes. Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin. Remove the duck breast from the grill and slice on bias, 3/4-inch thick. Slice the thighs on bias 3/4-inch thick. Serve the breast, thighs and foie gras with the cherry sauce.

SWEET POTATO FLAN



Sweet Potato Flan image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 13

2 pounds sweet potatoes
2 cups granulated sugar
1 1/2 cups water
1 1/2 cups packed brown sugar
8 eggs
2 cups heavy cream
3 tablespoons brandy
2 teaspoons vanilla extract
1 tablespoon freshly grated ginger
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Steps:

  • Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not over mix--and reserve. Reduce oven to 325 degrees F.
  • Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce.
  • Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan.
  • Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed.
  • Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days.
  • Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce.

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