Relax and enjoy a glass or bottle of Rose this Memorial Day weekend.  We are open Saturday and Sunday between 1 - 5 PM.  Picnic by the pond or under one of our beautiful trees.

Duck au Cassis

March 29, 2017

Duck au Cassis

Duck with Cauliflower Puree and Roasted Brussels Sprouts
Recipe adapted from The Fundamentals of Classic Cuisine, The French Culinary Institute

Serves 8

Ingredients

For the Duck:

  • 4 mullard duck breasts
  • salt and pepper
  • For the Cassis Sauce:
  • 1 liter veal stock
  • 250 ml Cassis wine
  • 160 grams granulated sugar
  • 240 grams red wine vinegar
  • 20 grams unsalted butter (optional)

For the Cauliflower Puree:

  • 1 head cauliflower
  • 4 cloves garlic, roasted
  • 30 grams salted butter, cut into cubes
  • 3 tablespoons heavy cream
  • 4 tablespoons while milk
  • salt to taste

For Brussels Sprouts:

  • 850 grams Brussels sprouts
  • 5 tablespoons olive oil
  • salt and pepper

Procedure

For the Duck:

  1. Score the skin of each duck breast
  2. Season with salt and pepper
  3. Place medium to large pan over medium-high heat
  4. Add seasoned breasts, skin side down
  5. Lower the heat and cook slowly about 15 minutes, removing the breasts from the pan frequently to discard fat, until the skin is crisp and the fat has rendered out
  6. Turn the breasts over, increase the heat to medium-high and sear for until cooked to desired temperature - ideally medium rare (You can slightly undercook these and then finish them off in the oven)
  7. Let rest before slicing. Serve over cauliflower puree, next to Brussels sprouts and top with Cassis Sauce

For the Cassis Sauce:

  1. Reduce the veal stock to a demi-glaze
  2. For the gastrique: place the sugar in a small non-stick saucepan over medium heat. Cook, without stirring until it begins to caramelize. Add vinegar and continue to cook for about 5 minutes until syrupy. Remove from heat.
  3. Finish: Pour Cassis into saucepan and reduce slightly. Add veal stock and some of the gastrique, a little at a time, until the proper sweet/tartness is accomplished
  4. Finish off the meat with a small dab of butter if desired
  5. For the Cauliflower Puree:
  6. Wash cauliflower and cut up into large florets
  7. Blanche in salted boiling water until tender
  8. In a Vitamix (ideally) blend with cream, milk, butter and roasted garlic
  9. Season with salt and pepper to taste

For the Brussels Sprouts:

  1. Preheat oven to 400 degrees F
  2. Wash and dry Brussels sprouts. Cut off brown end and cut in half
  3. Toss with olive oil, salt and pepper
  4. Place on sheet tray and roast 35-45 minutes, until tender and lightly browned
  5. Sprinkle with more salt to taste