LUXURY HOLIDAY RECIPE: Juicy Duck Breast in Red Wine Sauce

In some parts of the world duck is a regular dish, especially among people who hunt it. But if you’re not a hunter or don’t live in those areas then duck might be a little bit more uncommon on your table. We recently have been testing recipes with Maple Leaf Farms duck breast, which is well known for some of the highest quality duck selections in the United States. Not to mention being a fairly upscale red meat option, the duck meat itself is quite lean and tasty.

 

 

When you cook duck breast for the first few times it’s best not to be too fancy, especially when you have the savory natural flavors already inherent in this type of poultry. We prefer to start off with a simple salt, pepper, garlic powder and skillet or oven recipe.

For example, using a sharp knife you score crosswise the fatty side of the duck. Then salt, pepper, and lightly powder both sides, and place the fatty side face down in a hot skillet with a small amount of California olive oil for about 10 minutes while the fat is rendering. Flip over and cook the other side for another 5 to 10 minutes on medium high. Alternatively, you could heat your oven to 425° and put the uncooked breast in for 10 minutes, then flip it to cook for another 10 minutes. It’s important to let your breast rest after you remove it from the skillet or oven so that it can re-absorb some of those juices and remain tender.

After you remove the duck from the skillet or pan, put the skillet back on the stove and heat to medium high and add a large splash of red wine, which you can use to create a red wine reduction sauce. You want to make sure that you use a spoon to scrape up the bits of fat and duck in the skillet and mix them into the sauce reduction. You also want to make sure the sauce has thickened and all of the alcohol in the wine has evaporated before using.

This sauce is perfect for the duck breast as it adds additional moisture and flavor, plus is a perfect complement to this dish.

It doesn’t have to be fancy, but it’s not going to be boring and plain.

Maple Leaf Farms
www.MapleLeafFarms.com

 

About Maple Leaf Farms
Maple Leaf Farms, Inc. is North America’s leading producer of quality duck products, supplying retail and food service markets throughout the world with innovative, value-added foods. Founded in 1958, Maple Leaf Farms is a fourth-generation family-owned company.

LUXURY HOLIDAY RECIPE: A Tender Rack of Aussie Lamb

Sometimes you can overdo the recipe for a great piece of meat, especially one that is as delicious as a cut of Aussie lamb. That is why this TasteTV Kitchen‘s recipe only relies on a handful of ingredients and prep.

Although we are huge fans of American lamb, we cannot walk away from a tasty source like Australia. Australia is known for many culinary treats, and one of them is great lamb. Aussie grass fed beef and lamb is  healthier than some other sources and types of meats, and is very time efficient to cook, often reducing meal prep time by 30%.

Australia ranchers also have made a large effort to be more sustainable. In a study over the last 30 years, Aussie ranchers have:

  • Reduced their water use by over 65%
  • Reduced their animals’ greenhouse gas emissions intensity by 14%

It doesn’t make the meat taste better, but it definitely helps satisfy your soul.

Easy Rack of Lamb

Ingredients

  • 1 Rack of Lamb
  • 3 Tablespoons of extra virgin olive oil
  • 2 teaspoons of kosher or sea salt
  • 2 teaspoons of garlic powder
  • 1 teaspoon of Oregano (dried or fresh)
  • 1 teaspoon of  Rosemary or Thyme (dried or fresh)
  • Pepper to taste

Directions

  1. Combine the olive oil with salt pepper, garlic powder, and herbs in a bowl. Mix well.
  2. Score the fatty side of the rack of lamb in a cross-hatch formation  with a sharp knife
  3. Using a spoon or brush, spread the olive oil mixture over both sides of the meat evenly and allow to marinate for 15 minutes to an hour
  4. Heat oven to 450°
  5. Place rack of lamb with fatty side up on a baking tray covered with aluminum foil or parchment paper. Roast for 30 minutes
  6. Remove from oven, allowed to rest for 10 minutes. Slice and serve

 

Interested in finding out more about Aussie Lamb? Find more information here.

@aussiebeeflamb

RECIPE: Upside-Down Apple Pie, from author Courtney Wade

Author Courtney Wade loves the Catskills, and set out to find some of the best recipes she could from this tasty destination for New York State food enthusiasts. In her new book, The Catskills Farm to Table Cookbook, she captured in breathtaking photography not only great recipes, but also features local specialty farms, farmers markets, and top restaurants. She brings it all to the reader to enjoy from their home kitchen.

Courtney shares with us her Catskills-apple inspired recipe for Upside-Down Apple Pie, from The Catskills Farm to Table Cookbook.

Upside-Down Apple Pie

Serves 12

Ingredients

For the Glaze:

¼ cup brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
¼ cup pecan halves

For the Crust Pastry:

2 cups flour
1 teaspoon salt
2/3 cup lard
4–6 tablespoons ice water

For the Filling:

⅓ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
4 cups sliced, peeled apples

Directions

In a 9-inch pie pan, combine brown sugar, butter, and corn syrup, and mix well. Spread mixture evenly in bottom of pan and arrange pecans over mixture.

To create pastry, combine flour and salt in a large bowl. Cut lard into flour with a pastry blender or fork, until mixture resembles coarse crumbs. Sprinkle water over flour mixture, 1 tablespoon at a time, while tossing lightly with a fork until dough is moist enough to form into a ball. Divide in half. Shape each dough into a ball and flatten into a ½-inch thickness, rounding the edges. Place bottom pastry over mixture in pan, gently pressing to fit pan.

Preheat oven to 425°F. In a small bowl, combine sugar, flour, and cinnamon; mix well. Arrange half of apple slices in pastry-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with remaining pastry. Fold edge of top pastry under bottom pastry and press together to seal edges. Cut several slits in top of pastry.

Bake at 425°F for 8 minutes. Reduce oven temperature to 325°F and bake an additional 25 to 35 minutes, or until crust is golden brown. Loosen edge of pie and carefully invert onto serving plate. Serve warm with vanilla ice cream or whipped cream.

About Courtney Wade

Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.

THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

RECIPE: Fresh Steamed Clam Chowder with Chef Marc Dym at the Little River Inn

Little River Inn in California’s Mendocino region is a fantastic place to relax, get away from it all, and CHILL. Fortunately, it also is surrounded by great sources of food, wine, and beer.

Their friend Chef Marc Dym loves to prepare his famous Fresh Steamed Clam Chowder, a staple at Ole’s and a favorite of many of the Inn’s guests. Fortunately he has shared it with them and us for you to try.

Because the Inn is located on the California Coast, this recipe never lacks for fresh ingredients. That means it always tastes amazing. But you can can still make it at home, and enjoy it just as much.

Fresh Steamed Clam Chowder

Broth Ingredients

4 Tbsp Butter
1 cups Roundman’s bacon (Medium dice)
2 ea Onions (Medium Dice)
¼ c Flour
1 bunch Celery (Medium Dice)
1 tsp Nutmeg
1 ea Bay Leaves
4 cups Clam Juice
2 each Potatoes (Peeled and Diced Medium)
2 Tsp Old Bay Spice
To taste Salt and Pepper
Dash Tabasco Sauce

Broth Directions
1. Render bacon and drain fat
2. Add onions and butter sauté until translucent
3. Add celery and sauté until celery is tender
4. Add clam juice and spices
5. Add potatoes and cook until potatoes are almost tender

Ingredients For Each Serving

8 each Small Manilla Clams
¼ cup White Wine
3 tbsp Heavy Cream

Directions for Each Serving

1. Heat up small sauté pan
2. Add clams and white wine
3. Add cream when clams open
4. Add 8 oz chowder base

Little River Inn
7901 N. Hwy. 1
Little River, CA 95456

http://www.littleriverinn.com

RECIPE: Farro with White Beans & Kale, from author Courtney Wade

The Catskills is in the process of becoming one of New York State’s premier destinations for local food enthusiasts. From specialty farms to farmers markets and top restaurants, this unique foodshed is featured in an exciting new book from author Courtney Wade, The Catskills Farm to Table Cookbook.

The Catskills Farm to Table Cookbook highlights the region, offering glimpses of delicious recipes and breathtaking photography which will take you on a journey of upstate New York and bring these flavors to your very own kitchen.

Courtney shares with us her Catskills-influenced recipe for Farro with White Beans & Kale, from The Catskills Farm to Table Cookbook.

Farro with White Beans & Kale

Serves 4

Ingredients

1 cup dry farro
3 cups chicken or vegetable stock (store-bought or see note below*)
1 (15-ounce) can white beans, rinsed
1 bay leaf
½ cup Gruyere cheese, shredded
3 tablespoons grated Parmesan cheese
4 teaspoons olive oil
8 ounces baby Bella mushrooms, sliced
¼ cup shallots, thinly sliced
3 cloves garlic, minced
4 cups chopped kale
½ teaspoon salt
½ teaspoon pepper
2 tablespoons chopped fresh parsley

Directions

In a medium saucepan, bring farro, stock*, and bay leaf to a boil over medium-high heat. Reduce heat to medium-low and let simmer until grains are tender but still chewy, about 30 minutes.

Stir beans into hot grains. Add cheeses and stir until melted. Cover and keep warm. Meanwhile, in a medium skillet, heat 2 teaspoons olive oil over medium-high heat. Add mushrooms and cook until browned on both sides, about 6 to 8 minutes. Transfer to a bowl.

Add the remaining olive oil to skillet and cook shallots and garlic, stirring, about 30 seconds. Add the kale and cook, stirring frequently, until wilted, about 3 minutes. Season with salt and pepper. Stir the kale, mushrooms, and parsley into the farro and serve.

*Note: Store-bought chicken or vegetable stock will work just fine, but definitely taste as you use for saltiness. If you would like to create your own stock, check out my recipe below (which will create more than you need for the recipe above).

 

Chicken Stock

Makes 4 quarts

Ingredients

Carcass of 1 roasted chicken
1 onion, chopped
4 celery stalks, chopped
3 carrots, chopped
1 cup asparagus ends
1 tablespoon peppercorns
3 sprigs thyme
8 sprigs parsley
3 sage leaves
2 bay leaves
6 quarts cold water

Directions

Combine the carcass with all the ingredients in a large stockpot. Cover the chicken with water; note that more may be needed to fully cover it. Bring to a boil, cover, then reduce heat and allow to simmer. Cook stock for 12 to 14 hours, adding more water if needed, to keep chicken submerged. Remove the foam that forms at the top of the stock. Strain the stock, discarding the solids, then pour into jars that can be stored, refrigerated, or kept in the freezer for up to 6 months.

About Courtney Wade

Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.

THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

RECIPE: Pumpkin Spice Cookies with a Creamy Brown Butter Icing

Everyone has proclaimed their love for pumpkin spice, so much so that some companies have extended Pumpkin Spice season from “just the Holiday Season” all the way into “also part of the summer. We’re assuming they’re already planning for year-round pumpkin spice, but you won’t find us complaining. It is a unique combination of tasty ingredients that you have to work hard to mess up.

Fortunately we have a great American recipe for pumpkin spick cookies from food blogger Laurel Evans, as featured by Fine Dining Lovers.

Pumpkin Spice Cookies with a Creamy Brown Butter Icing

Dietary: Vegetarian
Serves: 4
Time Taken: 1 hour

Ingredients

For the Pumpkin Spice Cookies
320 g all-purpose flour
4g baking powder
4.5g baking soda
5g cinnamon
1g ground nutmeg
1g ground cloves
2.5g ground salt
110g softened butter
300 g sugar
350g pumpkin puree
1 egg

For the Brown Butter icing
115g unsalted butter
240g sifted icing sugar
Vanilla extract
10ml pure vanilla extract
30 to 60 ml of milk

Instructions

1. Preheat oven to 175°C.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
3. In a medium bowl, cream together the butter and sugar.
4. Add pumpkin, egg, and vanilla, and beat until creamy.
5. Mix in dry ingredients.
6. Drop on cookie sheet and flatten slightly.
7. Bake for 15 to 20 minutes in the preheated oven.
8. Cool cookies, then frost.
9. Melt butter in a saucepan over medium-high heat until golden brown in color, about 10 minutes.
10. Pour butter into a bowl, and add sugar, vanilla, and 15 ml milk; stir until smooth.
Tip: If the icing is too thick, add another tablespoon milk, a little at a time, until consistency is spreadable.

Let cool for 5 minutes and use immediately.