Stone Church Farm Heirloom Country Duck With Oven-Dried Jonagold Apples And Foie Gras
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
44
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven 150 degrees F
2
Begin by removing the duck breasts with the skins on, and set aside in the refrigerator
3
Remove the thighs and legs from ducks
4
Debone the thighs, keeping legs and thighs attached, and lightly pound
5
With the loose meat, shape the legs into a drumstick
6
In a large deep dish, marinate the duck legs in brandy and sugar for 1 1/2 hours
7
Save the brandy after marinating
8
Peel all the apples, and core them, keeping the core and peels
9
Slice 4 apples thinly, place on a baking sheet, and bake for 2 hours
10
Once they have baked, remove from oven, and small dice
11
Reserve remaining apples in acidulated water
12
Mix the fois gras with the diced apples, season with salt and pepper, and chill in the refrigerator
13
Pull the skin of each duck breast 3/4 of the way down, and season with salt and pepper
14
Place foie gras and apple mixture on flesh, place skin over to seal, and form with your hands
15
Using the caul fat, wrap each breast tightly and freeze for 2 hours
16
Preheat a deep fryer to 360 degrees F
17
Lightly dust the duck legs with flour and dip in beaten eggs
18
Place legs in corn flakes and deep fry for 2 to 3 minutes, remove, and set aside
19
Remove the duck breast from the freezer, sear on high heat for 1 to 2 minutes
20
Remove from heat and set aside in the refrigerator
21
To make the mashed potatoes, simply boil the potatoes until fork tender or about 25 minutes
22
Add in the butter, sour cream, salt and pepper, and mash until desired consistency
23
Preheat oven to 350 degrees F
24
Slice 3 cored apples into rings and shape with a cookie cutter
25
Place a slice in each for 4 to 6 buttered ring molds
26
Using a piping bag, pipe a thin layer of mashed potatoes on the apple slices
27
Add a layer of thinly sliced black truffles, repeat until tower is 2 1/2 inches tall, and bake for 15 minutes
28
Raise the oven temperature to 400 degrees F
29
Using the leftover peels and cores, add to the brandy in a saucepot and flambe
30
Once flame is gone, reduce the brandy to a light syrup and strain
31
Add this to the duck reduction (you may use store bought reduction if you do not have any), and reheat, but do not bring to a boil
32
Julienne the remaining apple and deep fry until crispy
33
Drain excess oil on a paper towel and set aside
34
Slice duck breasts and place it in a 400 degree F oven for 4 minutes
35
Place fried duck legs in oven and heat up for 4 minutes
36
To serve, arrange apple tower on plate
37
Place duck leg, breast, and sauce on plate
38
Garnish tower with fried apples