SPICED BOURBON WITH RED WINE
Provided by Food Network Kitchen
Time 15m
Yield 2 cocktails
Number Of Ingredients 11
Steps:
- Make the spiced syrup: Combine the sugar, 1/2 cup water, the allspice, star anise and ginger in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Remove from the heat and let cool completely. Strain into a liquid measuring cup.
- Make the cocktails: Combine the bourbon, apple cider, orange juice, lemon juice, 1 ounce of the spiced syrup (reserve the rest for more cocktails) and the orange bitters in a cocktail shaker. Fill with ice and shake vigorously until chilled, about 30 seconds. Strain into 2 ice-filled rocks glasses and top with the red wine. Garnish with cinnamon sticks.
SAUTEED DUCK FOIE GRAS
Categories Duck Appetizer Sauté Quick & Easy Vinegar Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
- Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
- Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
- Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.
PEPPERED DUCK BREAST WITH RED WINE SAUCE
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED DUCK FOIE GRAS WITH GRAPE CHUTNEY
Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine demiglace, Port, red wine, vanilla bean, and 2 teaspoons pepper in a 4-quart heavy saucepan. Lightly crush grapes in a bowl with your hands and add to pan (including stems) with any juices. Bring to a boil, then reduce heat and simmer, uncovered, 30 minutes. Transfer to a bowl and discard grape stems (don't worry if some small stems remain attached). Cool to room temperature, about 2 hours.
- Sprinkle foie gras with kosher salt and remaining 2 teaspoons pepper and cook in dry cleaned saucepan over moderately low heat until bottom is pale golden (do not brown), about 2 minutes, then gently turn over with a large slotted spatula and cook 2 minutes more (again, do not brown). Add cooled poaching liquid and simmer (do not boil) 6 minutes (foie gras will reach 125°F on an instant-read thermometer). Cool foie gras, uncovered, at room temperature in poaching liquid 30 minutes (foie gras will reach 140°F during cooling); for USDA standards, return to a simmer, checking temperature every minute, until foie gras reaches 160°F. Chill, loosely covered, at least 2 days and up to 3.
- Carefully transfer foie gras to a plate with slotted spatula and chill, covered. Skim fat from poaching liquid, then pour liquid through a fine sieve into a large saucepan, discarding solids. Boil liquid, stirring occasionally, until thickened, about 10 minutes (watch sauce carefully toward end of boiling; it scorches easily). Cool sauce to room temperature.
- Serve foie gras whole on a cutting board or platter. Thinly slice, then sprinkle slices with sea salt and pepper. Place a slice of foie gras on a piece of bread, then top with chutney and drizzle with sauce.
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