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.
Preparing the Duck Sauce:
- Immediately after removing the duck from the pan, reserve all but 2 tablespoons of the rendered duck fat (this will keep several weeks in your refrigerator).
- Add 2 Tbl diced shallots to the pan and sauté until translucent (1-2 minutes)
- Pour the blood orange juice to the pan (this is called deglazing) and reduce by half.
- Add the veal or duck stock (you could also use chicken stock in a pinch); add a garlic clove and the sage leaves.
- Simmer for a few minutes to allow the flavors to combine while you prepare the rest of the dish.
Cooking the Panisse:
- Heat 2 Tbl of olive oil in a pan until it shimmers in the pan (just before it reaches the smoke point).
- Place the Panisse croutons in the pan and cook until browned on all sides, remove from pan and set aside.
Wilting the spinach:
- In the same pan that you prepared the Panisse in, add an additional tablespoon of olive oil.
- Add the cleaned spinach and allow it to begin to wilt.
- Season with salt and pepper.
- Add the sliced garlic and Lemon.
- Finish with 2 tsp of butter (optional)
- Slice the duck breasts into 5-6 slices on a bias.
- Place two Panisse croutons in the center of each plate.
- Top with drained spinach (draining on a paper towel prevents the spinach liquid from running across your plate- ruining your presentation).
- Arrange your duck breasts over the spinach in a fanlike pattern.
- Spoon 2 Tbl of sauce over each breast (about midway up).
- Enjoy with your favorite bottle of wine.
*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic