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Chef Tommy Wolfe, Peristyle, New Orleans on StarChefs.com
Chef Tom Wolfe
Wolfe's on Rampart (formerly Peristyle)
1041 Rue Dumaine
New Orleans, LA 70116
(504) 593-9535

Due of Pork, Almond Spaetzle, Cauliflower, Persimmon
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Four Day Duck: Duck Breast with Southern Greens, Sweet Potato Spaetzle, and Sultana-Chambord Beurre Rouge
Chef Tom Wolfe of Wolfe's on Rampart (formerly Peristyle) – New Orleans, LA
Adapted by StarChefs.com
January 2009
Yield: 20 Servings


INGREDIENTS
Day One:
8 ounces kosher salt 
5.3 ounces granulated sugar
½ cup butcher’s grind black pepper
½ cup ground juniper berries
1 teaspoon cayenne
Fresh tarragon sprigs
20 duck breasts

Day Two:
2 quarts Steen’s cane syrup
4 quarts water
3 cinnamon sticks
4 whole star anise
10 whole cloves
1 orange, sliced into 6 sections
1 quart seasoned rice vinegar
2 tablespoons chopped garlic
1 medium onion, minced
3 tablespoons chopped fresh thyme
1½ tablespoons crushed red pepper flakes
2 quarts white vinegar
8 ounces brown sugar
1 pint apple cider

Southern Greens:
2 pounds bacon, diced
1 pound tasso, diced
4 onions, julienne
2 tablespoons chopped garlic
1 teaspoon crushed red pepper flakes
5 bay leaves
1 teaspoon dried thyme
3¾ cups rice vinegar
8 ounces brown sugar
1 quart veal stock
12 bunches mixed mustard and collard greens, stemmed and washed
Salt
1 tablespoon ground black pepper
¾ cup Creole mustard
½ cup Crystal hot sauce
½ cup Worcestershire sauce

Sweet Potato Spaetzle:
2 large sweet potatoes
Vegetable oil, as needed
6 eggs
1 cup water
1 cup milk
1 tablespoon grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon freshly ground cloves
1 tablespoon granulated sugar
1½ pounds flour
Salt and pepper
1½ gallons water
4 ounces salt

Candied Pecans:
2 quarts simple syrup
2 pounds pecan halves
2 cups powdered sugar
1 cup granulated sugar

Buerre Rouge:
5 cups Chambord liqueur or sweet port wine
5 shallots, quartered
20 black peppercorns
3 bay leaves
3 sprigs fresh thyme
2½ teaspoons chopped garlic
1¼ cups cubed, cold unsalted butter
8 sprigs tarragon, minced
30 sultana raisins, reconstituted in Chambord liqueur
Salt and black pepper

To Finish:
Oil, as needed
Salt and pepper

METHOD
For Day One:
Make a dry cure by combining the salt, sugar, black pepper, juniper berries, and cayenne in a mixing bowl. Put the duck breast in a single layer in a large hotel pan; put the tarragon on the duck breasts and pack them with the dry cure. Let the duck breasts cure for at least 24 hours in the refrigerator.

For Day Two:
Make a brine by bringing cane syrup, 2 quarts water, cinnamon sticks, anise, cloves, orange sections, rice vinegar, chopped garlic, minced onion, thyme, and red pepper flakes to a rolling boil and boil for five minutes in a large pot. Remove from heat and set aside to cool completely. Make a poaching liquid by bringing white vinegar, brown sugar, remaining 2 quarts water, and apple cider to a rolling boil in a pot. Remove duck breasts from cure, rinse well, and pat dry. Add duck to poaching liquid and poach for one minute. Add poached duck breasts to cooled brine and let sit in brine for 24 hours.
 
For Day Three:
Remove the duck breasts from brine. Pat dry and place them on a clean rack in the refrigerator. Air dry for 24 hours. 

For Day Four:
Remove the duck breasts from the refrigerator and place them on a baking rack, spaced 2 to 3 inches apart, skin side up, in a cold oven. Heat the oven to 400ºF and cook duck breasts for 15 minutes. Reduce heat to 315ºF and continue to cook for 15 to 20 minutes, or to desired doneness.

For the Southern Greens:
Render bacon and tasso in a large pot over medium-high heat, until crispy. Add onions, garlic, red pepper flakes, bay leaves, and dried thyme and cook for 5 minutes. Add rice vinegar, brown sugar, and veal stock and cook for 5 to 7 minutes. Add the mustard and collard greens, four bunches at a time, until they wilt down. Add salt to taste, pepper, mustard, hot sauce, and Worcestershire sauce. Cook over low heat, adding water as needed, for about 2 hours, or until greens are very tender.

For the Sweet Potato Spaetzle:
Preheat oven to 375ºF. Rub the sweet potatoes with oil. Place in a deep roasting dish and roast for about 30 minutes, or until very soft. Remove and cool. Peel the sweet potatoes and puree in a food processor. Pass through a fine-mesh strainer. Whisk together the eggs, 1 cup water, milk, nutmeg, cinnamon, cloves, sugar, and 1½ cups of pureed sweet potato in a very large mixing bowl until smooth. Mix the flour and salt and pepper to taste in a separate bowl. Slowly whisk the flour mixture into the wet ingredients until the mixture is completely smooth. Let mixture rest for 20 minutes. Meanwhile, pour remaining 1½ gallons of water into a 4-inch hotel pan and place on the stove. Bring water to a boil and add the salt. Place a 2-inch perforated hotel pan on top of the 4-inch hotel pan. Working in batches, push the sweet potato mixture through the perforated holes with a bench scraper into water below. Cook spaetzle for about 1½ minutes. Remove from boiling water and immediately transfer to an ice water bath. Remove spaetzle from bath and drain well. Drizzle with a little oil and store until service. 

For the Candied Pecans:
Heat deep fryer to 350ºF. Bring simple syrup to a rolling boil. Add the pecan halves and simmer for 5 minutes. Remove the nuts from the syrup and lightly coat with powdered sugar. Immediately drop the pecans into the deep fryer and fry until golden in color. Remove the pecans and drain well. Toss them with granulated sugar until lightly coated.

For the Beurre Rouge:
Combine Chambord, shallots, peppercorns, bay leaves, thyme, and garlic in a saucepan over medium-high heat. Bring to a boil. Reduce heat and simmer until reduced to 2½ cups. Strain through a sieve into a bowl, discarding solids. Pour Chambord mixture into a clean saucepan and cook until mixture is reduced to 1¼ cup. Reduce heat to low and whisk in butter, a cube at a time. Stir in the tarragon and reconstituted sultana raisins. Season to taste with salt and black pepper. (Do not reheat as the sauce will break.)

To Finish
For the Duck Breast:
Heat a little bit of oil in a skillet over medium-high heat. Sear duck breasts to crisp skin and render more of the fat. Remove duck breasts from skillet, pat dry, and let rest for 3 to 5 minutes. Slice duck breasts into individual servings.

For the Sweet Potato Spaetzle:
Heat a bit of oil in a skillet over medium-high heat. Add spaetzle to the pan and cook until heated thorough out. Chop candied pecans and stir into spaetzle.

To Assemble and Serve:
Spoon spaetzle and greens on each serving plate, off-centered. Shingle duck breast slices next to spaetzle. Spoon about 2 tablespoons of warm beurre rouge onto each plate.

 


 
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  • Photo Gallery of Chef Patrick Connolly
  • Photo Gallery of Rachel Yang and Seif Chirchi
  • Photo Gallery of Chef Thomas Wolfe
  • Letter from the Editor, Seattle


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