{"id":14966,"date":"2015-02-13T07:11:12","date_gmt":"2015-02-13T15:11:12","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=14966"},"modified":"2015-02-13T07:11:12","modified_gmt":"2015-02-13T15:11:12","slug":"crispy-duck-breast-with-date-and-cherry-chutney-mustard-frisee-salad-and-baked-duck-fat-fries","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/crispy-duck-breast-with-date-and-cherry-chutney-mustard-frisee-salad-and-baked-duck-fat-fries","title":{"rendered":"crispy duck breast with date and cherry chutney, mustard fris\u00e9e salad and baked duck fat fries"},"content":{"rendered":"

\"chef <\/b><\/p>\n

BISTRO CHEZ VOUS<\/b><\/p>\n

the sweet smell of duck … it must be love<\/b><\/p>\n

recipe: crispy duck breast with date and cherry chutney,
\n<\/b>mustard fris\u00e9e salad, and baked duck fat fries<\/b><\/p>\n

This year I depart from my usual chocolate theme for Valentine\u2019s Day. This year it is duck and duck fat.\u00a0<\/span><\/p>\n

One of the things students have routinely wanted to learn is how to properly cook duck. The reason for this request I have found is twofold. First, duck sounds fancy and out of the ordinary, making it perfect for the occasion when the cook is aiming to impress or do something \u201cextra\u201d nice for his\/her guest. Second, there are certain calamities associated with cooking duck, ranging from improperly cooked meat or raw fat and\/or undercooked skin to the stories of smoke spilling from the kitchen setting off the smoke detectors, alarm companies calling, and pets and humans with watering eyes. If any of these things have happened to you, you now know that you are not alone and your days of duck calamities are over.<\/span><\/p>\n

\"chef<\/p>\n

Cooking a duck breast is really easy, but you must know the product. Duck meat is lean with a thick layer of fat under the skin. The fat must be rendered (basically, melting the fat from a solid to a liquid state) without overcooking the meat. Duck meat should always be served medium rare <\/i>and the skin should be crisp.<\/span><\/p>\n

The theme for cooking duck is (and has always been) \u201clow and slow.\u201d\u00a0 Remember that phrase. Low and slow.<\/span><\/p>\n

One of the fun things about cooking is learning to do something old in a new way. When I was recently in France, I learned a new way to make a crispy duck breast.\u00a0<\/span><\/p>\n

Most culinary students are taught (as was I) to crisp the skin by placing the duck breast skin down in a HOT skillet, and then immediately turning to the heat to low flame and cook slowly to render the fat. After a few minutes, you turn it over for a quick minute and finish the cooking the meat in an oven.\u00a0<\/span><\/p>\n

\"chef<\/p>\n

I learned a simpler way.<\/span><\/p>\n

Start with a cold skillet. Yes, I said cold skillet. Turn on the flame (medium-low) and immediately place the duck breast in the pan (skin side down). When you hear the skin begin to sizzle, turn the flame to low and continue to cook, let the fat render and as it does, the skin will crisp. After 5-6 minutes, the duck breasts are finished in the oven.<\/span><\/p>\n

Simplifying this process got me thinking. Since I am on the subject of duck, it is typical to fry potatoes slices, sometimes with apples and\/or onions, in duck fat, what about duck fat french fries? \u00a0Duck fat fries are delicious but what if I toss them in the rendered fat and bake<\/em> them rather than fry<\/em> them? This eliminates standing over the stove and cuts down on the amount of fat used.\u00a0<\/span><\/p>\n

\"chef<\/p>\n

It works.\u00a0<\/span><\/p>\n

Baking fries tossed in duck fat is a great way for homecooks to make this tasty treat without the hassle of a heavy bottomed pan filled with oil or two staging of frying at two temperatures, all of which can be a mess in a home kitchen. The fries are also crispy on the outside and soft and fluffy on the inside.\u00a0<\/span><\/p>\n

For those of you asking, \u201cwhere do I buy duck fat?\u201d not a problem. Although you can easily buy duck fat online or at specialty stores (some grocery stores are beginning to sell it), you do not need to for this recipe. The duck fat you render from the duck breasts will be enough to coat and bake the potatoes (each breast renders about 1 tablespoon of fat).\u00a0<\/span><\/p>\n

Crispy duck breast is generally served with a rich sauce or slightly sweet reduction. However, since we are simplifying things, we are completing this bistro-theme meal with a chutney.\u00a0Chutney is a chunky condiment with both sweet and acidic components. This one is sweetened with blackberries, dried cherries, and dates with the tang of fresh lemon juice. It goes well with both the duck and the fries.\u00a0<\/span><\/p>\n

To round out your bistro meal, we have our green salad which is made of carrots tops, fris\u00e9e, mustard frill, and fresh cilantro. If you cannot find mustard frill (usually it is sold at the farmer’s market), use more fris\u00e9e and add some wild arugula instead. The salad with the mustard dressing is a nice balance to the chutney. The salad dressing can be made ahead but dress the salad right before plating the dish.\u00a0<\/span><\/p>\n

One of the best things about cooking duck at home (beyond impressing your guests) is that rendered duck fat smells sweet and this smell permeates the house. Valentine’s Day at\u00a0Bistro chez vous<\/i> (your house)!<\/span><\/p>\n

Happy Valentine\u2019s Day \u00e0 tous …<\/span><\/p>\n

Bon App\u2019 !\u00a0<\/i><\/span><\/p>\n

LM<\/strong><\/span><\/p>\n

\"chef<\/p>\n

crispy duck breast with date and cherry chutney,
\n<\/b>mustard fris\u00e9e salad and baked duck fat fries<\/b><\/span><\/p>\n

This meal is done in about a 40 minute time frame. It is important to\u00a0miss en place (measure and have all of your ingredients ready before you begin).
\n<\/span><\/i>The largest stretch of time is baking the fries which takes approximately 30 minutes.
\n<\/span><\/i>The dressing can be made in advance and kept in the refrigerator. Dress the salad immediately before service. The dressing recipe will make 1\/2 cup,
\n<\/i>far more than you need, but just in case you want to make larger\/bigger salads).\u00a0<\/i><\/p>\n

serves 2<\/i><\/span><\/p>\n

2 duck breasts, boneless (skin on)
\nkosher salt, as needed<\/span>
\nfreshly ground pepper, as needed<\/span><\/p>\n

fries<\/span>
\n1 tablespoon rendered duck fat\u00a0<\/span>
\n4 Yukon potatoes, yield 16 ounces cut potatoes (1\/2\u201d thick)<\/span>
\nkosher salt as needed<\/span><\/p>\n

chutney<\/span><\/span>
\n 1 tablespoon rendered duck fat<\/span>
\n 1 garlic clove, minced<\/span>
\n 2 tablespoons small diced red onion<\/span>
\n 24 pitted honey dates<\/span>
\n 1\/2 cup dried cherries (tart Montmorency)<\/span>
\n 12 blackberries, halved<\/span>
\n 2 tablespoons brown sugar<\/span>
\n 1\/4 cup fresh lemon juice<\/span>
\n 1 teaspoon soy sauce<\/span>
\n 1\/8 cup bottled water<\/span>
\n pinch piment d\u2019espelette\u00a0 <\/i><\/span>
\n pinch sea salt<\/span><\/p>\n

salad
\n<\/span><\/span>1 handful red mustard frill (or wild arugula)<\/span>
\n1 handful carrot top\u00a0fonds<\/span>
\n1 handful fris\u00e9e<\/span>
\n1\/2 cup fresh cilantro leaves<\/span><\/p>\n

dressing
\n<\/span><\/span>2 tablespoons apple cider vinegar (or red wine vinegar)<\/span>
\n6 tablespoons quality olive oil<\/span>
\n1 teaspoon Dijon mustard<\/span>
\n1 teaspoon minced shallot<\/span>
\n\u00bd teaspoon sel de Gu\u00e9rande<\/i> (and to taste)<\/span>
\n1 pinch ground cumin<\/span><\/p>\n

 <\/p>\n