Best Huckleberry Duck Recipes

TRIO OF DUCK ROASTED BREAST, LEG CONFIT AND SEARED FOIE GRAS WITH HORSERADISH PARSNIP PUREE AND HUCKLEBERRY BRANDY SAUCE

Steps:

• On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate. Spoon or ladle the huckleberry brandy sauce around the parsnip puree. Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate. Place the sliced duck breast on top of the confit in a fanned circular fashion. Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips.
• Duck Breasts:
• Preheat the oven to 400 degrees F.
• French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast. With the heel of a chef's knife make a clean break on the bone without creating any fragments. (You can also purchase boneless duck breasts if you desire.)
• Score the skin on each breast by lightly cutting through the skin but not into the meat. Make a criss cross pattern to allow for easy rendering. Preheat a large saute pan and add the canola oil. Season the duck with salt and pepper on all sides. Place the breasts into the skillet, skin side down. Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy.
• Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness. Remove the duck and allow it to rest for 1 to 2 minutes. Slice the breast into 4 to 6 equal pieces and serve immediately. The duck should be served medium rare.
• Preheat the oven to 225 degrees F.
• Place a heavy gauge skillet on the stove over medium heat. Add 1 ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15 to 20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place in the oven for 3 to 4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed.
• Heat a saute pan over very high heat and allow it to get extremely hot. Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown. Serve immediately.
• In a large sauce pot add the potatoes and the parsnips and season with salt. Cover with water and bring to a boil. Allow it to simmer until the potatoes are tender. Drain the potatoes and parsnips and place into a blender or food processor. Add the heavy cream to form a mashed consistency. Add the horseradish and puree until very smooth and season with salt, to taste. Do not over mix. Place the mixture into a pastry (piping) bag and reserve hot for the assembly.
• In a small saucepan add all ingredients together and bring to a boil. Reduce by 2/3 and season with lemon juice and salt.

HUCKLEBERRY DUCK

Steps:

• Preheat the oven to 325o F. Combine all the ingredients for the rub in a small cup and mix together. Use a knife to prick several holes all over the duck's breasts (this allows fat to drain out while the duck cooks). Rub the spices all over the exterior of the duck. Remove the gizzards from the interior of the duck and replace them with the garlic cloves and lemon slices. Place the duck in a roasting pan, uncovered. When the oven has preheated, put in the duck for 30 minutes.
• While the duck cooks, combine all the ingredients for the glaze together in a sauce pan. Simmer until the glaze begins to boil, and then reduce the burner's heat to its lowest level, to keep the glaze warm. After the duck has finished cooking for thirty minutes without the glaze, remove from the oven. Use a baster to remove any fat that has accumulated at the bottom of the roasting pan. Brush the duck with some of the glaze and then place the duck back in the oven.
• The duck should cook for a total of 2.5 to 3 hours. Every 30 minutes, you should remove the duck from the oven, remove fat at the bottom of the roasting pan, and brush the duck with some of the glaze. We also recommend flipping the duck whenever you take it out of the oven so that both sides cook evenly. During the last 30 to 45 minutes, increase the oven's temperature to 350o F. This will give the duck a nice crispy skin.
• The duck is fully cooked when its own juices from the fattest part of its thigh or drumstick are pale yellow. If these juices are a faint rosy color, then the duck is medium rare.
• When the duck reaches the desired doneness, remove it from the oven, cut it up, and enjoy!