Today we’re in the kitchen once again with Duo Events and this week they’re cooking up duck breast with panisse crouton, bloomsdale spinach and blood orange and sage demi glace, how good does that sound?
Let’s get started:
6 7-8 oz Duck Breasts (source from a reliable butcher or specialty market)
2 cups Panisse (Garbanzo Flour) – Polenta is a good substitute
6 cups water or chicken stock
2 Tbl of chopped shallots
1 tsp of picked thyme leaves
6-8 cups washed spinach (roughly 2 bunches)
2 cloves garlic (sliced)
Zest and juice of 1 small lemon
2 Tbl Olive Oil
2 tsp of Butter
1 cup Veal or Duck Demiglace (homemade or sourced through a specialty grocer)
2 Tbl diced shallots
1 clove sliced garlic
6-8 Sage Leaves
½ cup of Blood Orange Juice (Pomegranate Juice would also work well)
Salt and Pepper to Taste
Procedure for Panisse:
- Sauté shallots in 2 tbl of olive oil in a large saucepot until translucent (2 minutes).
- Add 6 cups of chicken stock (or water) to the saucepot and bring to a boil.
- Add Panisse and reduce heat to a simmer.
- Stir in the chopped thyme.
- Cook until Panisse is thickened and pulling away from the pan.
- Pour the mixture into an oiled baking pan and allow to cool.
- After cooling, cut the Panisse into 1×4 inch rectangles.
Preparing the duck:
- Score the skin of the duck breast. (Cut a crosshatch pattern into the skin of the duck taking care not to slice into the flesh of the duck).
- Heat a heavy bottom saucepan over medium heat.
- Season the duck with salt and pepper.
- Place the duck into the pan skin side down.
- Reduce heat to a medium low flame and cook until the skin has darkened to a rich brown color and has crisped somewhat (this may take 4-5 minutes).
- Flip the duck and continue to cook for 2 minutes more (be careful not to over cook the duck- you are aiming for medium rare).
- Remove the duck from the pan and allow to rest while you prepare the remainder of the dish.