Appetizer
Calamari
Mussels
Entrée
Duck Duet with Raspberry and Duck Reduction
Served with chive mashed potato and grilled asparagus
Beef Wellington
Sea Bass
Dessert
Chocolate sin cake
Duck Duet with Raspberry and Duck Reduction
3 ea. 5 lb. ducks, cleaned (saving all fat and bones)
2 tblsp. Kosher salt and black pepper, fresh ground
2 large Spanish onions, rough chopped
6 ribs celery, rough chopped
3 carrots, rough chopped
1 cup white wine
3 gallons cold water
8 bay leaves
10 to 12 black peppercorns
2 large shallots, halved
1/2 pt. fresh raspberries
1 oz. Chambord
3 sprigs fresh thyme
1 pinch cayenne pepper
1 cup veal glace
2 tblsp. butter, softened
Step 1: Cleaning the ducks
Remove the legs and breasts and trim off any excess fat, then set aside. Cut out the inside bone from the legs, and season with salt and pepper and refrigerate.
Step 2: Preparing the stock and the confit
For the stock, roast the bones (not the fat) at 375 degrees for 30 to 40 minutes. Add onions, celery and carrots. Roast for another 30 minutes, add white wine and remove pan from the oven. Scrape bones and vegetables into large stock pot filled with the water, 4 bay leaves and 5 or 6 peppercorns. Bring to a boil, turn down to a simmer and reduce down for 6 hours. Strain, skim fat from the top and set aside.
Render down duck fat in the oven for 30 to 45 minutes, or until all fat has been drawn out. Pour into casserole dish.
Sear seasoned duck legs skin side down over medium high heat for 2 to 3 minutes, or until browned. Flip over and sear one more minute. Place legs in duck fat, cover with foil and bake for 2 1/2 hours at 225 degrees.
Step 3: Making the sauce and cooking the duck breast
Heat shallot halves and raspberries in a medium sauce pot, then deglaze with Chambord. After liquor flames off, add remaining herbs, spices, 8 cups duck stock and 1 cup veal glace. Bring to a boil, then turn down to a simmer and reduce for 2 to 3 hours, or until sauce coats the back of a spoon. Remove from heat, season to taste and swirl in butter.
Sear seasoned duck breasts skin side down for 2 to 3 minutes, flip sear another 2 minutes. Bake in oven for 5 to 7 minutes at 375 degrees for medium, a little longer for more well done.
Serves 6.
Bombay Club, 830 Conti St., 586-0972
