Chef Mark Dommen of One Market Restaurant
– San Francisco, CA
Adapted by StarChefs.com
Yield: 6 Servings
- Duck bones, coarsely chopped into small pieces*
- 2 onions, coarsely chopped
- 2 carrots, coarsely chopped
- 2 ribs of celery, coarsely chopped
- 1 Tablespoon tomato paste
- 2 cups red wine
- 2 cups port wine
- 1 ½ quarts chicken stock
- 3 sprigs thyme
- ½ sprig rosemary
- 2 fresh bay leaves
Duck Two Ways:
- 2 Liberty Farms ducks, approximately 6 pounds each*
- 6 cups rendered duck fat
- Sea salt
- Cracked black pepper and freshly ground black pepper
- ½ bunch sage
- 1 bunch thyme
- 2 bay leaves
- 12 cloves garlic
- 1 pound caul fat
- 3 medium turnips
- 2 Tablespoons butter
- 1 cup heavy cream
- 1½ sprigs rosemary
- 2 bunches Swiss chard
- 1 cup duck jus
- 2 ounces fresh huckleberries
*Debone the ducks, removing the breasts and
legs from the carcasses, and use the carcasses for the duck
jus. You can also or ask your butcher to do this for you.
For Duck Jus:
Place duck bones in a large heavy-bottom pot set over medium to
high heat, and allow them to brown evenly. Continuously stir them
in order to brown evenly. When the bones are browned, strain off
any excess fat that has rendered out from them and add chopped
vegetables to the pan. When the vegetables are browned, add the
tomato paste and cook for two more minutes to cook out some of
the raw tomato flavor. Deglaze the pot with the red wine and port
wine, allowing to reduce until almost dry. Cover with chicken
stock, add the rest of the ingredients and bring to a boil. Turn
down to barely a simmer and cook for 2½ to 3 hours. Strain
through a fine mesh strainer or cheese cloth and skim off any
excess fat that may rise to the surface. Once degreased, place
liquid back on the stove and reduce over high heat until it coats
the back of a sauce spoon. This should yield approximately 1 to
2 cups of duck jus.
For Duck Two Ways:
Preheat your oven to 250°F. Season the duck legs with sea
salt and cracked black pepper and let sit for a couple of hours
allowing the salt to penetrate the meat. Place the duck legs and
rendered duck fat into a saucepot large enough to hold everything
along with a half of the thyme, the garlic cloves, the bay leaf
and 1 sprig of rosemary. Bring the duck fat and legs to a simmer,
cover and place in the oven for approximately 1½ to 2 hours
until the duck meat is soft and falling away from the bones. Gently
remove the duck legs from the fat, discard the herbs, and allow
the legs to cool. When cool enough to handle, remove the meat
from the bones and skin, reserving the meat and throwing away
the rest. Place the duck leg meat into a bowl and season with
chopped thyme, chopped sage, freshly ground pepper and sea salt
to taste. Divide the duck leg meat into six even-sized portions.
Spread the caul fat out onto a cutting board and carefully wrap
the individual leg portions shaping them into a disk.
Peel the turnips and cut into small pieces about 3/8-inch cubes.
In a small pot, melt the butter, and add the chopped turnips.
Cook with out giving them any color. Add the cream and rosemary.
Bring to a boil, turn down to a simmer and continue to cook the
turnips until the cream has reduced and the turnips are soft.
Season to taste with salt and freshly ground pepper. Remove the
rosemary from the turnips and transfer the mixture to blender
and blend to a fine puree. Adjust the seasoning accordingly and
reserve keeping hot.
Wash the Swiss chard and remove the stems. Coarsely chop the
chard into manageable pieces. The stems can be pickled and added
back to the chard when cooked or you can throw them out. In a
large sauté pan, heat a Tablespoon of butter, add the Swiss
chard and cook until soft. If necessary, add a few drops of water
to the chard while cooking to create a little steam. This will
help it wilt and cook faster. Season to taste with salt and pepper.
Season the duck breasts with salt and pepper. Place skin side
down in a heavy- bottom skillet and cook on top of the stove at
a low temperature until you have rendered most of the fat from
the skin. (This can take 15 minutes or so.) When the skin looks
crispy, turn up the heat and flip over the breast to get a nice
sear on the flesh side. Cook until medium rare, remove from the
pan and allow to rest for at least 10 minutes in a warm place.
Meanwhile, in another heavy-bottom skillet set over medium to
high heat, place 2 Tablespoons of duck fat from the confit and
sear the duck confit disks until they are golden brown.
In a small sauce pot, bring the duck jus to a boil, turn the
flame down to low and add the huckleberries. Check the seasoning
one more time.
Divide the turnip puree evenly among six plates. Place the sautéed
chard on top of the turnip puree, put a duck confit disk on top
of the turnip puree. Slice the duck breasts and divide among the
six plates laying it on top of the duck leg disk. Finish by spooning
the huckleberry sauce around.
A rich and fruity red such as a Zinfandel or even a Cru Beaujolais
from Morgon or Moulin-à-Vent