Wild Game Recipe Pan Roasted Duck with Corn Crepes and Sage Sour Cherry Sauce
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
Wild Game Recipe: Pan-Roasted Duck with Corn Crepes and Sage Sour Cherry Sauce
Summary:
Duck is one of my favorite types of wild game to hunt, cook, and eat. Whether it's domestic Pekin, Muscovy, Moulard, or true wild duck, it is flavorful, versatile, and, when cooked properly, lean. This dish is perfect for summer, but if you have access to sweet corn, it's delightful any time of year.Article:
For this recipe, I recommend using Muscovy duck, a Brazilian breed celebrated for its incredible flavor and lean profile, or a wild-hunted duck. Other breeds like Moulard or Pekin work well too, but keep in mind the differences in fat content beneath the skin.
Preparing the Duck:
1. Scoring: Lightly score the duck breast on the skin side with a sharp knife to create a diamond pattern without cutting into the flesh. This helps render fat and ensures perfectly browned skin.2. Seasoning: Season both sides of the duck with salt and pepper, then let it sit for 30 minutes.
3. Cooking: Heat a pan without any added fat and place the duck, skin-side down, over low to moderate heat. As the fat renders, pour it off. Adjust the heat so the fat renders just as the skin turns golden brown.
Ingredients for Six:
- 6 hen breasts or 3 drake breasts (8 ounces each, uncooked).Corn Crepes:
- Ingredients:- 4 cups corn kernels (from about 4 ears)
- Salt and white pepper to taste
- 1½ cups flour
- 4 eggs
- 1½ cups milk
- 3 tbsp melted butter
- A couple of pinches of nutmeg
- 4 tbsp minced chives
- Olive oil for cooking
- Instructions:
1. Heat oil in a pan over medium heat. Add corn, salt, and pepper, cover, and cook for 3-4 minutes, stirring occasionally.
2. Cool the corn, then blend with flour, eggs, milk, butter, and nutmeg until smooth. Fold in chives.
3. Refrigerate for at least 3 hours.
4. Prepare crepes using olive oil in a non-stick pan. Cool and set aside. Reheat gently and fold into triangles when ready to serve.
Sage-Sour Cherry Sauce:
- Ingredients:- 2 cups pinot noir or quality burgundy wine
- 1/3 cup minced shallots
- 1 cup sliced, dried tart cherries
- 2 cups duck demi-glace or alternative
- 1 tsp minced sage
- A pinch of minced thyme
- 1/3 tsp balsamic vinegar
- Salt and pepper to taste
- Instructions:
1. Simmer wine with shallots, cherries, and duck sauce until reduced to 2 cups.
2. At service, simmer 2 ounces of sauce, adding sage, thyme, and balsamic vinegar.
3. Season with salt and pepper.
At Service:
- Preheat oven to 375°F.- Sear the duck until the skin is browned and the fat is rendered. Sear the flesh side briefly, then finish in the oven until the meat is medium-rare.
- Cover with foil and let rest.
- Reheat crepes with olive oil, fold into triangles, and plate with sautéed rainbow chard.
- Slice the duck thinly, arrange around the crepes, and drizzle with the sauce and cherries.
For an extra touch, sprinkle a few crystals of fleur de sel over the meat, if available. Enjoy this exquisite dish!
You can find the original non-AI version of this article here: Wild Game Recipe Pan Roasted Duck with Corn Crepes and Sage Sour Cherry Sauce.
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