Cook Like a Rock Star - Anne Burrell [52]
3 Preheat the oven to 350°F.
4 Coat a large sauté pan with about a tablespoon of olive oil. Place the duck breasts skin side down in the pan (be sure that the duck fits in the pan comfortably and is not crowded). Bring the pan to low heat and render the fat from the duck breasts. This needs to be done S-L-O-W-L-Y; otherwise the fat will be sealed into the skin and will not render out. This process will take about 20 to 25 minutes, maybe more. As the fat builds up in the pan, scoop it out, but SAVE IT!
5 When the fat has rendered from the breasts you will see the meat through the score marks. At this point, crank up the heat and brown both sides of the duck, 2 to 3 minutes per side. Then move the duck to a rimmed baking sheet and place it in the preheated oven for 5 to 6 minutes for medium-rare. Remove any remaining fat from the pan and set the pan aside to make the sauce (look at me—saving you dishes!). Remove the duck from the oven and let rest for about 10 minutes before slicing.
6 Strain the Vin Santo from the dried fruit, add it to the sauté pan, bring to medium-high heat, and reduce it until it’s almost a syrup. Add ½ cup of the chicken stock, all the dried fruit, and the thyme leaves to the pan; season with salt. When the chicken stock has reduced and the sauce looks kind of chunky, add the remaining chicken stock; bring to a boil (BTB), cook for 2 to 3 minutes, and turn off the heat. Taste to make sure the sauce is yummy and reseason if needed.
7 Slice each duck breast on the bias, fan the meat on a plate, and spoon some of the sauce on and around the duck.
What fabulous fowl!
SERVES: 6 • TIME: ABOUT 2½ HOURS
When I worked at Savoy in SoHo, we had salt-roasted duck on the menu but we served only the breasts, so there was always an excess of duck legs hanging around. We’d eat the legs at our family meal, but after a while everyone was sick of them. Then one night, I was in a pinch for an hors d’oeuvres idea, and that’s when I came up with my cheater’s confit. As they say, desperation can be inspiration!
My confit tastes just as good and authentic as a traditional confit, but it’s SOOOOO much faster. As far as I’m concerned, the time you save with my recipe is outstanding (this is one streamlined operation!) and so is the flavor.
MISE EN PLACE
6 duck legs
Kosher salt
Extra virgin olive oil
6 onions, thinly sliced
1 bottle of dry white wine
1 thyme bundle, tied with butcher’s twine
8 bay leaves
1 bunch of dandelion greens, washed, dried, tough lower stems removed, and cut into 1-inch lengths
Red wine vinegar
1 Season the duck legs generously with salt. Coat a roasting pan lightly with olive oil and lay the duck legs skin side down in a single layer. Put the pan on the stove and bring to medium heat. Cook the legs until the fat slowly begins to melt. This will take 20 to 30 minutes and you don’t want to rush it—this part of the process is worth the effort! When a decent amount of fat has been rendered, about ½ inch, raise the heat and brown the legs on both sides. Once browned, remove them from the pan and reserve. Yum! Doesn’t this smell good?
2 Preheat the oven to 400°F.
3 Add the onions to the fat in the pan, season generously with salt, and stir to coat; cook over medium heat for 30 minutes, stirring occasionally. Taste to make sure they’re well seasoned and add salt if needed.
4 Return the duck legs to the pan and snuggle them in with all the onions. Add the wine, thyme bundle, and bay leaves and cover the pan with foil.
5 Put the pan in the oven and cook for about 1½ hours, stirring every 30 minutes or so to be sure the onions aren’t burning. When the duck is done it should be incredibly flavorful, tender, and almost falling off the bone.
6 In a large bowl, combine the greens with some red wine vinegar, a bit of salt, a nice drizzle of the warm duck fat from the pan, and some of the caramelized