by coffeefoodwritergirl
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my 63 recipes »
coffeefoodwritergirl's Notes:
Expand1 (aprox) 3/4 pound Duck Breast (Muscovy is best, but any kind will work) Ask a question about this ingredient
3/4 teaspoons tarragon Ask a question about this ingredient
1-2 medium white rose potatoes (or any baby potatoes) peeled and thinly sliced Ask a question about this ingredient
1 bunch fresh spring (green) garlic Ask a question about this ingredient
salt Ask a question about this ingredient
fresh ground black pepper Ask a question about this ingredient
1 bunch asparagus (washed, trimmed and dried) Ask a question about this ingredient
Fresh Pecorino Cheese Ask a question about this ingredient
1/4 bunch fresh parsley (chopped) Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
Preheat oven to 425 degrees.
Ask a question about this stepTrim the fat off the duck breast and begin to melt the fat on low heat in medium saucepan.
Ask a question about this stepMeanwhile, score the fat side of the duck in a criss-cross pattern (being careful not to cut through the meat -- just through the fat). Season both sides liberally with salt, fresh ground pepper and tarragon. Press in. Set aside.
Ask a question about this stepWhen duck fat has melted enough to cover the bottom of the saucepan, remove the fat pieces from the pan, turn the heat up to medium and add the potatoes and salt and pepper to taste. Cook halfway (about 10 mins.) and then add fresh spring garlic. Continue to cook until potatoes are brown and tender (about another ten minutes).
Ask a question about this stepWhile the potatoes are cooking, place the asparagus on a large cookie sheet and drizzle with the 1/4 cup olive oil. Season with salt and pepper and toss to coat all. Roast in oven for about 20 minutes, tossing halfway through until Asparagus are bright green and just tender.
Ask a question about this stepWhile asparagus and potatoes are cooking, heat a grill pan to medium heat and place duck breast in pan, fat side down and sear gently about 11-12 minutes until all fat is rendered out and the skin is golden and crisp. Turn heat up to medium-high, flip breast over and cook for another 3-4 minutes. Remove from pan and let rest for about 5 minutes. (You should have a juicy medium rare piece of meat -- you may have to vary cooking time according to the thickness of your breast).
Ask a question about this stepPut all on a plate. Shave pecorino over asparagus; sprinkle fresh parsley on potatoes and enjoy with a good glass of red wine. Yum!
Ask a question about this step(a little under) 1/3 cups raw sugar Ask a question about this ingredient
8 ounces bittersweet dark chocolate (I like Scharffen Berger) Ask a question about this ingredient
3 large egg yolks at room tempurature (organic & free-range if possible) Ask a question about this ingredient
6 large egg whites (organic & free-range if possible) Ask a question about this ingredient
Preheat oven to 375 degrees. Generously butter 10 - aprox. 2" wide by 2 1/2 inch high espresso cups.
Ask a question about this stepChop chocolate and melt in double boiler. Remove from heat and stir in yolks. Chocolate will thicken.
Ask a question about this stepBeat whites with a pinch of salt in a large (I like copper) bowl at medium speed until they just hold soft peaks. Beat in sugar a little at a time (continuing to beat at medium speed). Then when sugar is all incorporated, turn the speed up to high and beat until the whites just form stiff peaks. Stir about one cup of the whites into the stiffened chocolate mixture to soften and then gently and thoroughly fold the chocolate mixture into the whites until fully incorporated and uniform in color.
Ask a question about this stepSpoon into the buttered espresso cups and at this point you can bake one (or more) or cover them with plastic wrap and freeze them to bake later. (If frozen you can keep for 30 days). If baking fresh, bake for about 6-7 mins. -- until tops are high and puffy and inside is still molton-like. If baking from the freezer -- bake for 18 mins. A little tip: if you run your pinky around the inside rim of the souffle before baking or freezing, they will rise more evenly. Enjoy!
Ask a question about this stepSo glad to hear that the souffles turned out. I worked on getting the timing and recipe down for over a year -- were they nice and gooey in the center? Always interested in hearing how they turned out in someone else's kitchen -- thanks for sharing!
Yes, I agree -- duck fat is one of the four basic food groups! Good to know there is a W.F.'s in NY for future visits...Thx!
Isn't duck fat one of the basic food groups? Goose and duck fats are indeed great with potatoes.
Whole Foods usually stocks duck parts.Except for the good stuff like hearts and gizzards.
Great recipe. Do you have any suggestions for what shops sell duck, in the area of Union Square? (apart from the Saturday green-market farmers). Thanks very much. m
I do not live in that area -- so sadly, I can't give you a specific place. But I find if you go to the Chinese community nearest you, they usually have great poultry shops at very reasonable prices and much fresher than what you would find at the grocery store. Sorry I couldn't be of more help!
This is from your friendly editors at Food52.
I made the souffles the other night for a dinner party. Delicious. Huge hit. Thanks!
And I must admit that one of the weaknesses in my marriage is that my wife doesn't like blue cheese nor duck. A bit sad. Oh well...