Monday, November 2, 2009

duck and brussel sprouts

I got it in my head that I wanted to do duck with brussel sprouts.

I start with a nice big duck from my hutterite friends. I rinse it off, inside and out, score the skin on the breast and thighs to let the fat run off. There are two little flabby bits of skin at the bottom that i cut off. save these for the next step. I sprinkle the skin liberally with sea salt and coarsely ground black pepper. Freshly ground of course! There is never a good reason to use pepper that was ground a month ago.

In the pan, I lay out diced red potatoes, quartered white onion and a whole bulb of garlic, split into cloves. The duck goes on top of this. Into a 45oF oven. The goal is to crisp up the skin, get it nice and brown, but to still have a little pink left in the meat. I roasted my duck for about 1/2 an hour.

For the brussels, I started with those two flabby bits of skin from the duck. I cut them into little julienned strips. In a big heavy skillet, I browned the duck skin and rendered all the fat off. It was like little duck lardons (french for bacon bits).

I sliced the brussel sprouts and browned them in the skillet with the duck skin and duck fat. I poured in a splash of white wine and deglazed the pan. I let the wine reduce and cooked the brussel sprouts a bit. Then I stirred in some grainy mustard and some wild flower honey. A little salt and pepper to season it, and yum.

I piled the crispy potatoes on plates, piled the brussel sprouts next to the potatoes. Then I sliced the duck and lay the pieces on top. And voila, duck and brussel sprouts! This is how chefs and their families eat on their night off.

p.s my kids had "shake and bake" chicken

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