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Recipe: Duck Two Ways with radish apple salad and homemade bread
Jim Lahey No Knead Bread
A delicious No Knead Bread recipe from the cooking section of The New York Times.
Apple radish salad
1 large apple, sliced thinly
~10 radishes, sliced thinly
½ red onion, sliced thinly and quick pickled (see pickling instructions below)
3 tbsp parsley, minced
2 tbsp olive oil
2 tbsp apple cider vinegar
Pickled Red Onions
½ large red onion, sliced thinly
3 cups vinegar (white vinegar or apple cider vinegar)
1 tbsp salt
3 tbsp sugar
Get 3 cups vinegar up to a simmer in a small pot. Add salt and sugar and stir to combine. Add thinly sliced red onions, remove from heat and allow it to come up to room temperature. You can then throw it in the fridge and they will be good for a few days in the fridge. Doing this in advance is highly recommended - it will help save you time, and the longer the pickling time, the better the onions will be.
Duck Two Ways: Duck rillette and Seared duck breast
Start this recipe the night before you want to cook.
1 whole duck, broken down into breasts with skin intact, legs, wings, and reserve the rest. It’s very easy to break down a duck, it’s just like chicken, check YouTube if you’re unsure.
1 onion, roughly chopped
1 large carrot, roughly chopped
3 cloves garlic, roughly chopped
1 knob of ginger, peeled and left whole
5 sprigs fresh thyme
2 bay leaves
2 tbsp fennel seeds (optional)
1 L chicken stock
2 tbsp olive oil
2 tbsp reserved duck fat
1 tsp Dijon mustard
Season duck breasts on both sides aggressively with salt, pepper, and fennel seeds. Put back in the fridge and get started on your rillette.
Preheat oven to 275oF OR put your slow cooker on high setting. In a large pot, sauté carrots and onions on medium high heat for 5 minutes, stirring frequently. Add garlic, ginger, thyme, bay leaves, and S+P to taste to the pot, and cook/stir for a few minutes longer. Add stock and get everything up to a simmer. Then add to a oven safe pot with oven safe lid and transfer to oven OR transfer to slow cooker. If you cook in the oven, total cooking time should be about 90 minutes. In the slow cooker, total cooking time should be 2 hours. Once finished cooking let cool to room temperature for about an hour, and transfer all contents in a proper container (with lid) in the fridge. Chill overnight.
The next day, a thick layer of fat should have solidified over top of the duck. Skim the fat off and reserve. Take duck legs, wings, and back and pull meat by hand, careful that you haven’t brought any of the duck skin or small bones with you. Collect all pulled duck meat into a bowl, add reserved duck fat, mustard, S+P, and mix aggressively so that the shredded duck meat can easily be spread on bread, without getting too pasty. Return to fridge until ready to serve.
About 20-30 minutes prior to eating, take seasoned duck breasts out of the fridge. Score the fat side with a knife, ensuring you don’t penetrate the meat itself. Add to a cold frying pan, FAT SIDE DOWN. Turn heat to medium low and cook on fat side for 10 minutes. Once a lot of fat has rendered out with a thin layer of fat remaining, turn heat to high to sear fat side. Once fat side is golden brown, turn breasts over to cook on the other side for 2-4 minutes depending on how you like to eat your duck breast. Once meat temperature reaches 135, I like to take it out and let it rest for a few minutes.
While it’s resting, slice your bread, get your apple radish salad and duck rillette ready. Slice duck breast thinly and serve everything on a big board or serving platter.
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Back of the House is a comedy and food podcast in Toronto. Host Mike Christie invites comics and entertainers over for a meal that has special significance in the guest's life and they discuss food, comedy, urbanism, and whatever's irking them in the moment. Remember, this is water and some are lakes.