Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Mimi Hiller Newsgroups: rec.food.recipes Subject: Maigret of Duck (2) Collection Followup-To: rec.food.cooking Date: 13 Feb 2000 01:22:55 GMT Organization: cyber-kitchen.com Lines: 116 Approved: phill@rt66.com Message-ID: <4.2.0.58.20000210170854.00a0bcc0@mail.smartlink.net> Reply-To: Mimi Hiller NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39540 Maigret Of Duck with Peach Sauce Seared and Roasted Duck Breasts With Green Peppercorn Sauce From: "Elaine R. Goldstein" >I'm looking for a recipe for maigret of duck. Any idea where I can find >one? TIA Maigret of Duck is simply breast of duck, so I'm including two of my favorite duck breast recipes. This is an original recipe I created using my favorite parts of several recipes: Maigret Of Duck with Peach Sauce Serves: 4 4 duck breasts salt & pepper 2 Tbsp oil 4 peach halves 1 cup beef stock 1/2 cup Peach Schnapps 1/2 cup very cold unsalted butter, cut into 8 pieces Season duck breast with salt & pepper on both sides and saute over high heat, about 3 minutes on each side. Turn heat to low, cover, continue to cook until golden brown, about 5 minutes. The insides should still be pink. Remove from pan and keep warm. Microwave peach halves on high for 2 minutes and keep warm while you finish the sauce. Add stock to pan and place over medium-high heat, scraping up the browned bits. Stir Peach Schnapps into the stock and continue stirring until mixture comes to a boil. Remove pan from heat and whisk in cold butter all at once. Slice duck breasts on the diagonal. Place a peach half on each of 4 heated plates. Fan the slices of duck breast on the plate next to the peaches. Spoon a little of the sauce over the duck and peaches. Serve, passing the remaining sauce separately at the table. This recipe comes from "French Food American Accent" by Debra Ponzek and Joan Schwartz. I had this at Kay Hartman's house...it was one of those "Now I know I'm in love" moments. Seared and Roasted Duck Breasts With Green Peppercorn Sauce Makes 4 servings For the duck breasts 4 duck breasts, about 8 ounces each Kosher salt and freshly ground black pepper Preheat the oven to 400 degrees F. With a sharp knife, cut the flesh side of the duck breasts in a shallow crosshatch pattern. Season with salt and pepper. Place a large skillet over medium-high heat until the pan begins to smoke and sear the duck, fat-side down, 2 minutes. Pour off the grease and place the pan in the oven until the duck is medium-rare, 10 to 12 minutes. Turn and cook the other side 1 minute. Remove from the pan and pour off the grease. The duck breasts will retain their heat while you prepare the sauce. For the green peppercorn sauce 1/4 cup port 1/4 cup red wine 1 tablespoon green peppercorns 1 cup veal stock [recipe below] 1 teaspoon butter Kosher salt and freshly ground black pepper Place the pan the duck was roasted in over high heat and add the port and wine to the duck juices (be careful - they may ignite). Add the peppercorns and any juices that have accumulated around the cooked duck breasts and scrape the bottom of the pan, bringing up the browned bits and incorporating them into the juices. Boil for 2 minutes, then add the veal stock and boil gently 5 to 6 minutes. Swirl in the butter and season with salt and pepper. To serve Cut each duck breast on the bias into 8 to 10 slices and arrange on individual plates. Spoon about 2 tablespoons of the sauce, or to taste, over the duck and serve immediately. Veal Stock 8 pounds veal bones 2 medium onions, cut into medium dice 4 medium carrots, cut into medium dice 4 stalks celery, cut into medium dice 1 head garlic, halved crosswise 1/2 cup tomato paste 1 bay leaf 1 teaspoon black peppercorns Preheat the oven to 450 degrees F. Arrange the bones in 1 layer in a large roasting pan or 2 smaller pans and roast 45 minutes. Add the remaining ingredients and roast, turning every 10 minutes or so, until the bones and vegetables are golden brown, another 30 to 45 minutes. With a large spoon or tongs, transfer the bones and vegetables to a stockpot. Pour off any fat from the roasting pan, add 2 to 3 cups water to the pan, and scrape up browned particles from the bottom. Pour the liquid into the stockpot over the bones and vegetables and add water as needed to cover them by 3 inches. Bring to a boil over high heat; then reduce the heat to medium and simmer 4 to 5 hours, skimming frequently. When done, the stock will have full flavor and color. Strain through a fine sieve into a large pot and reduce over high heat until 2 quarts remain. Cool to room temperature, then refrigerate until the fat solidifies, and lift it off the soup. Refrigerate up to 1 week. After 3 days, bring to a boil. Then boil, skim, and cool every 2 days; or freeze. -- Mimi Mimi's Cyber Kitchen, http://www.cyber-kitchen.com/, the WWW's first food portal, is easier to use, packed with new features and expanded categories in a brand-new format. 1000's of recipes & links, hints, recipe board, holidays, greeting cards, cookbook reviews. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.