We had a whole Peking duck in the freezer which we had bought locally from Highview Pastures in Farmington, MN so, Matt had to butcher it to get the boneless breasts. (We've set the thighs & legs aside to confit later this week.) The butchering was probably the hardest part of this whole dish. After that they get seasoned with salt, pepper, orange zest, nutmeg, thyme, bay & balsamic vinegar. Then they rest in the fridge for up to 12 hours. We let ours rest for about 7 hours, they were nice & dry for cooking.
When its time to cook they get cooked on low skin-side down for about 20 minutes until crisp. This renders quite a bit of the fat which we also saved for the confit. The meat-side just get 30 seconds of heat before the whole thing goes in a 400 F oven for 5 minutes. We ended up with some amazing tasting duck, it was tender & juicy. I was really surprised at how much the flavor of just a little orange zest came through.
We served this with the suggested fall/winter side dish, Butter Braised Brussels Sprouts, Kohlrabi & Radish.
A colorful winter dish with great flavor though I have to think I could get something just like it without using 3 pans. I'm not complaining about the way Keller has you cooks things separately & then bring them together in the final dish, I'm just saying for a quick weeknight dinner I'm betting I can get a similar result with less steps. I do have to say its a great way to use radishes & kohlrabi so I will be playing with it more.
On to Menu Planning Monday...
Potato & Chorizo Tacos - From Rick Bayless
Miso Glazed Salmon
Winter BLTs - Using our green tomato jam
Red Beans & Rice
Rösti Casserole with Baked Eggs - From Cooking Light
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