Sous vide duck with with madeira port & orange blossom reduction & cote de rhone and calvados braised miniature crimson gold apples (Gordon Ramsey inspired). 1e shallot & garlic, olive oil, 2:3 port: madeira, veal stock, orange blossom water, pinch of sugar, fresh thyme, bay leaf, butter. After apples were done, added apples and liquid to the sauce, juice from duck bag. http://www.facebook.com/photo.php?fbid=10150095220331238
Easy warm duck confit. Marinade duck legs 24 hrs with salt, pepper, dried thyme, crushed bay leaves.Pan sear legs skin side down med for 20 min to render 1/4" fat out Flip, cover with foil, roast 325 2 hrs Remove foil, roast 1 hr until skin gets crispy Cook skin side down 20 min 325.
For a special dinner, try Hung's winning sous vide duck with truffle scented wild mushroom broth (morel, eryngii, forgot last one) and seared foie gras, improved with duck crackling and maldon sea salt. See recipe at: https://www.facebook.com/photo.php?fbid=396251991237
Coriander-scented roasted duck breast with crispy skin wading in a dreamy pool of huckleberry gastrique and topped with arugula microgreens. Enjoy the rest of the Cristom 2008 PInot Noir, Willamette Valley. https://www.facebook.com/photo.php?fbid=10151137921841238