Bobby Flay's Bar Americain Cookbook - Bobby Flay [43]
7. Reduce the oven temperature to 350°F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, about 2½ hours longer.
8. Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil. Let rest for 30 minutes before carving.
9. Strain the stock in the bottom of the roasting pan through a strainer lined with cheesecloth or paper towels into a medium saucepan. Discard the solids. Boil the stock until reduced to a sauce consistency. Arrange the turkey on a large platter and drizzle with the reduced stock.
Duck
DUCK
DIRTY WILD RICE, PECANS, BOURBON
Dirty rice is a traditional Cajun dish of white rice cooked with chopped chicken livers. The liver darkens, or “dirties,” the rice and infuses it with its mild yet distinctive taste. My version is classically flavored but prepared in a not-so-traditional manner: I use Arborio rice, cook it as I would a risotto, and fold in cooked wild rice as one of the last steps so that its nutty flavor and chewy crunch run throughout the dish. I think of this as a Louisiana-style dish, and the southern flavors of deep bourbon and sweet, crunchy pecans are fitting accomplices to the rich duck and aromatic rice.
Serves 4
Dirty Rice
1 quart chicken stock, homemade or store-bought
4 tablespoons canola oil
½ pound chicken livers
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 stalk celery, finely diced
2 cloves garlic, finely chopped
2 jalapeño chiles, finely diced
1 yellow bell pepper, roasted, peeled, seeded, and finely diced
1 red bell pepper, roasted, peeled, seeded, and finely diced
1 cup Arborio rice
1 cup cooked wild rice
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 tablespoons pure maple syrup
¼ cup pecans, toasted and chopped
Pan-Roasted Duck
4 (8-ounce) Muscovy duck breasts, extra fat trimmed off
Kosher salt and freshly ground black pepper
Bourbon Sauce
1. Preheat the oven to 375°F.
2. To cook the rice, heat the stock in a medium saucepan and then keep warm over low heat.
3. Heat 2 tablespoons of the oil in a large sauté pan over high heat until the oil begins to shimmer. Pat the chicken livers dry with paper towels and season with salt and pepper. Cook, turning once, until golden brown and cooked to medium, about 5 minutes. Remove from the heat, let cool slightly, and then coarsely chop. Set aside.
4. To cook the duck, heat a large ovenproof sauté pan over medium heat. Score the skin of the duck breasts with a sharp knife, cutting ⅛ inch into the skin at 1-inch intervals in a crosshatch pattern. Season both sides of the duck with salt and pepper. Place the breasts in the pan, skin side down, and cook until golden brown and the fat has rendered, about 10 minutes. Carefully drain most of the fat from the pan, turn the breasts over, and roast in the oven to medium-rare, about 10 minutes longer. Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing.
5. While the duck is cooking, heat the remaining 2 tablespoons oil and the butter in a large deep sauté pan over medium heat. Add the celery, garlic, and jalapeños and cook until soft, 4 minutes. Add the roasted yellow and red peppers and cook for 1 minute. Add the Arborio rice, stir to coat, and cook for 1 minute.
6. Begin adding the hot stock ½ cup at a time to the rice, stirring constantly until absorbed. Continue adding stock and stirring until the rice is al dente, about 20 minutes. You may not need all of the stock.
7. Stir in the wild rice, chicken livers, parsley, thyme, and maple syrup and heat through, 1 to 2 minutes. Transfer to a large bowl or platter and top with the toasted pecans.
8. Slice the duck crosswise into ½-inch-thick slices, transfer to a platter, and drizzle with the bourbon