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Braised Dijon Duck
by
Nick Roche
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%20to%20serve%204%20people.%20Accompanied%20by%20baby%20French%20Haricots%20Verts%20and%20small%20sauteed%20Yukon%20Golds%20and%20you%20will%20have%20an%20entree%20that%20is%20fit%20for%20any%20holiday%20or%20special%20occasion.%20The%20following%20ingredients%20should%20be%20on%20your%20shopping%20list:%3C/p%3E%3Cp%3EWith%20the%20whole%20duck%20before%20you,%20it's%20time%20to%20cut%20it%20up%20so%20that%20you%20have%204%20main%20parts,%202%20breasts%20and%202%20thigh%20and%20leg%20combinations.%20the%20remainder%20of%20the%20parts%20will%20be%20used%20to%20create%20your%20stock.%20Most%20packages%20of%20whole%20duck%20will%20come%20with%20the%20neck,%20heart,%20and%20liver.%20All%20these%20parts%20will%20also%20be%20used%20for%20your%20stock.%3C/p%3E%3Cp%3EBegin%20by%20laying%20the%20duck%20breast%20side%20up%20on%20a%20cutting%20board.%20With%20a%20sharp%20knife,%20begin%20by%20separating%20each%20thigh%20from%20the%20body.%20Cut%20along%20the%20side%20until%20you%20reach%20the%20bone/joint%20connection%20to%20the%20chest%20and%20with%20your%20hands,%20push%20back%20until%20you%20see%20the%20joint.%20With%20your%20knife,%20cut%20between%20the%20two%20joints%20and%20separate%20the%20thigh.%20Cut%20away%20any%20excess%20skin%20that%20hangs%20from%20the%20thigh%20and%20leg%20and%20set%20aside.%20Repeat%20the%20process%20for%20the%20other%20thigh/leg%20combination.%20Important,%20do%20not%20separate%20the%20leg%20and%20thigh%20as%20you%20want%20those%20to%20remain%20as%20one%20piece.%3C/p%3E%3Cp%3ENext,%20with%20your%20knife,%20cut%20along%20the%20breast%20bone%20that%20separates%20each%20breast.%20Cut%20straight%20through.%20Spread%20the%20chest%20open%20and%20cut%20through%20the%20ribs%20as%20close%20as%20you%20can%20to%20the%20back%20bone.%20You%20now%20have%20two%20breasts%20separated.%20Do%20NOT%20debone%20the%20breast,%20but%20make%20sure%20again%20that%20excess%20skin%20that%20hangs%20out%20is%20cut%20and%20set%20aside.%3C/p%3E%3Cp%3ESet%20the%204%20pieces%20on%20a%20cutting%20board%20and%20pat%20dry.%20Sprinkle%20a%20bit%20of%20garlic%20powder%20on%20both%20sides%20of%20each%20piece.%3C/p%3E%3Cp%3EGather%20together%20all%20the%20unused%20parts%20-%20neck,%20excess%20fat,%20backbone,%20liver,%20and%20heart.%20Heat%20a%20large%20frying%20pan%20over%20medium%20high%20heat.%20Be%20sure%20to%20spray%20it%20with%20a%20bit%20of%20cooking%20spray,%20but%20don't%20add%20any%20oil%20or%20butter%20to%20the%20pan.%20The%20duck%20parts%20will%20produce%20plenty%20of%20that.%20When%20pan%20is%20heated,%20add%20all%20the%20unused%20parts%20and%20saute%20for%20about%2015%20minutes%20until%20nicely%20browned%20on%20all%20sides.%20Be%20sure%20to%20flip%20the%20pieces%20every%205%20minutes%20and%20to%20watch%20so%20that%20bottom%20of%20pan%20doesn't%20burn.%3C/p%3E%3Cp%3EOnce%20browned,%20remove%20pieces%20from%20the%20pan%20and%20pour%20the%20duck%20fat%20into%20a%20heat%20resistant%20bowl.%20Set%20aside.%20De%20glaze%20the%20pan%20with%20a%20cup%20of%20chicken%20stock.%20Add%20another%20half%20cup%20and%20reduce%20heat%20to%20low%20and%20return%20the%20pieces%20to%20the%20pan.%20Cover%20and%20allow%20to%20simmer%20for%20about%2020%20minutes.%3C/p%3E%3Cp%3ENow%20prepare%20for%20sauteing%20the%20breasts,%20thighs,%20and%20legs.%20You%20probably%20are%20wondering%20about%20the%20wings,%20still%20attached%20to%20the%20breast.%20Well,%20go%20ahead%20and%20cut%20the%20tips%20off%20to%20the%20first%20joint%20and%20discard.%20The%20other%20two%20parts%20of%20the%20wing%20can%20stay%20attached%20to%20the%20breast.%20Or%20you%20can%20completely%20separate%20the%20wing%20from%20the%20breast%20and%20prepare%20along%20with%20the%20other%20parts.%20Gather%20another%20large%20frying%20pan%20and%20spray%20it%20with%20cooking%20spray%20and%20add%20a%20few%20tablespoons%20of%20the%20duck%20fat%20you%20had%20set%20aside.%20Heat%20the%20pan%20over%20medium%20high%20heat%20and%20add%20the%20breasts,%20thighs,%20legs,%20and%20wings%20skin%20side%20down%20to%20the%20pan.%20Saute%20until%20skin%20is%20golden%20brown,%20usually%20about%207%20minutes%20or%20so,%20just%20keep%20an%20eye%20on%20it.%20Turn%20pieces%20over%20and%20continue%20to%20saute%20for%20another%205%20to%207%20minutes.%3C/p%3E%3Cp%3EWhen%20all%20sides%20are%20golden%20brown,%20remove%20all%20from%20the%20pan%20and%20pour%20excess%20duck%20fat%20into%20a%20heat%20resistant%20bowl.%20De%20glaze%20the%20pan%20with%20the%20white%20wine%20and%20the%20remainder%20of%20the%20chicken%20stock.%20Add%20the%20onions%20and%20garlic,%20along%20with%20the%20white%20pepper.%20Now,%20remove%20the%20pieces%20from%20the%20OTHER%20pan%20and%20pour%20the%20stock%20into%20the%20second%20pan.%20Stir%20well%20and%20then%20add%20the%20breasts,%20thighs,%20legs,%20and%20wings%20back%20in.%20Turn%20them%20several%20times%20to%20coat%20all%20sides.%20Reduce%20heat%20to%20just%20above%20low,%20cover,%20and%20braise%20for%20about%2090%20minutes%20or%20until%20the%20meat%20is%20tender.%20About%20every%2015%20minutes,%20turn%20the%20pieces%20over.%3C/p%3E%3Cp%3EWhen%20meat%20is%20ready%20and%20tender,%20remove%20them%20from%20the%20pan%20onto%20a%20waiting%20plate.%20Bring%20the%20heat%20back%20up%20to%20medium.%20In%20a%20glass,%20add%20the%20cornstarch%20and%20water%20together%20and%20stir%20until%20cornstarch%20is%20well%20diluted.%20Set%20aside.%20Lower%20temperature%20as%20soon%20as%20a%20slow%20boil%20returns.%20Now%20add%20the%20Dijon%20mustard%20to%20the%20pan%20and%20stir%20until%20mustard%20is%20well%20blended.%20Slowly%20add%20the%20cornstarch%20and%20water%20to%20the%20stock%20and%20stir.%20Watch%20as%20the%20stock%20begins%20to%20thicken.%20When%20it%20thickens%20to%20the%20point%20that%20it%20can%20coat%20a%20soup%20spoon,%20the%20sauce%20is%20perfect.%3C/p%3E%3Cp%3ERemove%20the%20pan%20from%20the%20heat%20and%20add%20your%20butter.%20Stir%20until%20butter%20is%20well%20melted%20into%20the%20sauce.%20Now%20taste%20for%20proper%20flavor.%20Add%20some%20of%20the%20salt%20as%20needed.%20To%20serve,%20place%20a%20serving%20portion%20of%20the%20duck%20on%20a%20plate%20and%20spoon%20some%20of%20the%20sauce%20over.%20You%20may%20sprinkle%20a%20bit%20of%20fresh%20chopped%20parsley%20over%20the%20portion%20as%20a%20final%20step%20if%20you%20want.%20Be%20sure%20to%20serve%20hot%20with%20your%20choice%20of%20side%20dishes.%20Enjoy!!%3C/p%3E){kind=link}