Everything to make a special meal in
one recipe! Crispy, flavourful skin with a tasty sherry lemongrass glaze, all
accompanied by pan-roasted veggies. Now this is how to do duck.
Everything to make a special meal in
one recipe! Crispy, flavourful skin with a tasty sherry lemongrass glaze, all
accompanied by pan-roasted veggies. Now this is how to do duck.
Recipe courtesy of Chef Duncan Ly, from
Foreign Concept restaurant in Calgary. This recipe was initially published in
City Palate; check out www.citypalete.ca for more great recipes and food ideas!
Author:
Brad Fenson
Ingredients
For the Sherry Lemongrass Glaze
2 tsp vegetable oil
⅓ cup
shallots finely diced
1 tbsp plus 1 tsp finely chopped ginger
1 cup lemongrass, finely minced
1 cup sugar
1 cup sherry vinegar
For the Duck Breasts
4 duck breasts
2 tsp canola oil
1 cup sherry lemongrass glaze
2 tbsp butter salt and pepper
For the Pan-Roasted Butternut Squash
1 tbsp canola oil
1 butternut squash, peeled and cut into
1/2” x 1/2”
15 button mushrooms, quartered
1 bunch (approximately 15) asparagus,
cut into 1” pieces
1 tbsp butter
1 oz vegetable or chicken stock
salt and pepper
Directions
Start with the glaze. Place a small
saucepan on medium-low heat, and add the oil and shallots. Sweat the shallots
for 3 minutes, occasionally stirring so they don’t burn.
Add the ginger and the lemongrass and
continue to cook for another minute. Add the sugar and the vinegar.
Simmer for about 10 minutes or until
the glaze is a syrup consistency. Place into a container until ready to use
(can be stored for up to 1 week in the refrigerator).
To prepare the butternut squash, place
a large sauté pan on medium-high heat. Add the canola oil then the butternut
squash. Allow the squash to cook for about 5 minutes while occasionally
stirring.
Add the button mushrooms and cook for
another 3 minutes. Add the asparagus and continue to cook for another minute.
Add the butter and the stock and continue cooking until the stock is reduced
and the butter glazes the vegetables. Season with the salt and pepper and keep
warm.
Finally, season the duck breasts with
the salt and pepper. Heat the oil in a large sauté pan on low heat. Add the
duck breasts skin side (fat side) down. Cook on low heat for about 8-10
minutes, periodically draining the fat that renders from the duck. Cook the
duck until the skin side is golden brown and crispy.
Flip the duck over and cook for another
minute. Add the sherry glaze and the butter, basting the duck breasts. Cook for
about a minute. The duck should still be pink inside.
Place the duck onto a plate and allow
the breasts to rest for about 5 minutes. Reserve the remaining glaze from the
pan. Cut the duck into thin slices, approximately 1/4 inch wide.
To plate, place the butternut squash
mixture into the centre of a bowl. Place the duck on top. Drizzle the remaining
pan glaze over the duck breast, and garnish with frisée and watercress if you
wish. Enjoy!
