Duck Cigars Recipe 435

DUCK CIGARS RECIPE - (4.3/5)

Steps:

• Marinate the duck meat while you chop the shallots, cherries, & jalapeños. Coarsely chop the duck meat then cook in a frying pan with oil over medium heat until done. Drain, then shred in a food processor. Heat 2 to 4 TB each butter & olive oil in pan. Add shallots, cherries, & jalapeños, cooking until softened. Stir in shredded duck. Add cognac or brandy, cooking until dissolved. Season with salt & pepper. Place an egg roll wrapper on a plate or cutting board. Spread 1 to 2 TB of meat mixture across the bottom. The amount depends on how thick you want the cigars. A thinner cigar is best for an appetizer, so use 1 TB of meat. For a meal, use 2 TB meat. Fold the left side over about 1 inch, then fold the bottom over the filling. Continue to roll to form a cigar shape with one open end & one closed end. Seal with egg wash. Lightly brown in oil in a pan OR spray cigars with cooking spray & bake at 350 for 15 minutes. Serve with salsa.

DUCK BIGARADE

Steps:

• Remove the duck breasts from the refrigerator, salt them well, and set them aside at room temperature for 30 minutes.
• Pan sear the duck breasts. You may have to do this in batches. When the breasts are cooked, set them aside skin side up on a cutting board and let them rest, tented with aluminum foil, while you make the sauce.
• To make the sauce, pour off all but about 2 tablespoons of the fat from the pan and place the pan over medium heat. Sprinkle the flour into the pan and stir to combine and make a roux. Let it cook, stirring occasionally, for 4 to 5 minutes, until it is the color of coffee with cream.
• Add a pinch of salt and stir to combine, then slowly stir in the stock, orange juice, liqueur, and vinegar. Everything will spatter at first, but it will calm down. Add any accumulated juices from the duck to the sauce. Let this boil down until it is a little thinner than the consistency of Thanksgiving gravy. Add the sugar, then taste and adjust with salt. If you want a more refined sauce, pour it through a fine-mesh sieve into a bowl.
• To serve, slice the breasts. Spoon some sauce on each plate and top with breast slices. Garnish with the orange zest and orange slices.

MOROCCAN MEAT CIGARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
• Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
• Bake in preheated oven until lightly browned, about 25 minutes.

DUCK CIVET

Steps:

• Remove legs from ducks and cut each leg in half. Using poultry shears, remove backbone and neck. Chop backbones and necks into 2 to 3 pieces each; set aside. Split each pair of breasts down the center and then cut each breast in half crosswise. Remove and discard as much fat as possible from all duck pieces.
• Season meat and bones with salt and white pepper; transfer to a deep pot such as a small stockpot or Dutch oven with a lid. Add onions, garlic, carrots, celery, and orange zest. Place peppercorns, thyme, bay leaves, and juniper berries in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Add wine and orange juice; cover and transfer to refrigerator. Let marinate overnight, turning duck pieces in marinade once or twice.
• Preheat oven to 350 degrees with a rack fitted in the center of the oven.
• Remove duck meat and bones from marinade and dry well using paper towels; set aside. Place marinade over medium-high heat. Bring to a boil and immediately reduce heat to a low simmer.
• Meanwhile, in a large ovenproof skillet or Dutch oven with a lid, heat butter and oil over medium heat. Add duck meat and bones to skillet in an even layer (working in batches if necessary); brown on all sides (you may need to add more butter and oil if working in batches). Return all duck pieces to skillet (if working in batches) and add flour. Cook, stirring, until flour is browned. Stir in tomato paste and add simmering marinade; bring to a boil and season with salt and pepper.
• Using a sheet of parchment paper, cut out a round that is 2 to 3 inches larger than the diameter of your skillet or Dutch oven. Snip the extra inches of the parchment circle at 2-inch intervals to make a fringe. Place parchment paper circle over ingredients, pressing gently and allowing the fringe to press against the sides of the skillet. Cover with lid and transfer to oven. Cook for 2 hours, skimming and discarding any fat that rises to the surface and gently stirring ingredients every 30 minutes.
• Meanwhile, place bacon in a small skillet over medium heat. Cook, stirring, until fat is rendered and bacon is lightly browned, 8 to 10 minutes; transfer to a paper towel-lined plate to drain.
• Remove civet from oven; remove cheesecloth packet and discard. Season civet with salt and pepper. Garnish with cooked bacon and chives or parsley before serving.