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    Archive for July, 2012

    Cranberry/Pistachio Rissotto

    I developed this recipe as I was preparing for my audition. I will be doing a Cherry/Bourbon Duck Breast and decided to use this as the starch for that dish. It’s not a difficult recipe, it does take a little time and TLC to get it right.

    You will need:

    • Arborio Rice — ¼ cup/serving
    • Duck Stock — 3 Cups/serving you can use Chicken Stock or Vegetable Stock but the unique flavor of duck adds a ton of flavor.
    • Duck Fat — 1 TBSP/serving, you can use a mild oil as a replacement
    • Shallott — finely diced 1 TBSP/serving
    • Dried Cranberry — 2 TBSP/serving
    • Pistachios — 1 TBSP/serving, coarsely chopped.
    • Heat a sauté pan or stock pot large enough to hold all the ingredients to medium high, add duck fat and shallot. Sauté until they are just wilted, add rice and at low temperature sauté until the rice starts to become transparent. Add one cup stock and the cranberry and cook slowly until most of the stock is absorbed. Continue adding stock until the rice is thoroughly cooked, if you need more stock than the recipe states it’s OK. If you don’t have any left you can use hot water. Once the rice is nice and creamy add the pistachios and stir to combine. Serve immediately. Enjoy!

    Bourbon/Cherry Duck Breast

    With my audition only a few weeks away I needed to test what I consider one of my better creations. I initially created the sauce using Port Wine to be used with venison but wanted to try a different element for the new show. As with other duck recipes you will find here I butcher my own bird. This gives me several meals and tons of duck fat to use in the future. As is the case once I separated the duck, I made stock, confit de canard and liver paté. I reserved the breasts, one for the test and one for the audition.

    You will need:

    Duck Breast — One/serving
    Shallott — Approximately 1 TBSP/serving
    Bourbon — Two or Three TBSP/serving — not to worry the alcohol will burn off and you will get a great background taste.
    Cherry Preserves — Use a good quality tart cherry, approximately two TBSP/serving
    Unsalted Butter — One or Two TBSP/serving, make sure it’s cold.
    Sea Salt/Pepper — to taste.

    Using a sauté pan large enough to hold the breast(s) heat until almost smoking (don’t use a non-stick pan here) turn heat down to medium high and place breast(s) skin side down, if the pan is hot enough you should hear a pop which will be the skin seizing up at contact. Sear breast until you get a nice crisp skin. Place sauté pan in a pre-heated 350°F oven and cook until the inside temperature reads 120°. NB: Do not cook beyond this temperature as the breast will dry out very quickly, it should be served at medium rare. Remove the breast from the sauté pan, place uncovered on a dish.

    Pour off any excess fat from the pan and add the diced shallots. Cook a few seconds and remove pan from heat, pour in Bourbon and swirl to pick up the fond from the bottom of the pan. Return to heat and add the cherry preserves whisking to combine. Taste for seasoning and adjust as needed. Put the butter into the pan and swirl to emulsify.

    Slice the breast(s) into approximately ¼” thick and serve. I served this with Cranberry/Pistachio Rissotto.

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