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1. Blue Cheese Souffle

2. Roast Duck with Cinnamon Stuffing, Tangerine Juice, and Honey Wine Sauce

3. Tarte Tatin

Book Description

There are more than seventy-five recipes for delicious meals to prepare with love--meals that will satisfy the heart and soul as well as the palate.Kitchen suppers are meals that sometimes--but don't have to--take place in the kitchen. Always cooked with ease and love, they can be shared with family and friends--or sometimes eaten by yourself.Alison Becker Hurt owns and runs three of the most respected and popular restaurants in the New York area--Alison on Dominick Street

... (more)

Kitchen Suppers : Good Food to Share with Good Friends

Authors: ALISON BECKER HURT

Date: October 1999

ISBN: 0385488319

Publisher: Broadway

Hardcover

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I like to carve at the table, but if you don't, slice the duck beforehand. Mound the stuffing in the middle of the platter and arrange the slices and legs around it. Pour the sauce over all and serve.

All you need with this dish is a dark green vegetable such as spinach or broccoli rabe. The last time I served this we had broccoli rabe and slivered beets sautéed with shallots, olive oil, and balsamic vinegar. We started with a Blue Cheese Soufflé and ended with a Pear Tarte Tatin. A good crusty peasant bread, and red Cote du Rhone completed the meal.

Makes 4 servings

• One 6-pound Long Island Duck

• 8 small garlic cloves

• 3 tangerines

• 8 tablespoons (1 stick) butter

• 1 medium red onion, chopped

• 2 medium parsnips, peeled and cut into1-inch dice

• 2 medium turnips, cut into1-inch dice

• 1 1/2 cups raw wild rice, cooked according to package instructions

• 4 slices cinnamon-raisin or white bread, toasted and cut into 1/2-inch pieces (see Note)

• 1 1/2 cups hearty dry red wine

• 1/4 cup full-flavored honey, preferable chestnut or thyme

• 1 tablespoon chopped fresh thyme

• 1 teaspoon freshly ground black pepper

1. Rinse the duck inside and out with cold running water, reserving the neck and liver. Trim the excess fat and skin from the duck. Pat the duck dry with paper towels. Using a small sharp knife, make 8 incisions in the duck breast and thighs, inserting a garlic clove in each incision. Refrigerate the duck until ready to stuff.

2. Cut the tangerines in half and squeeze the juice. Set the juice and the tangerine halves aside.

3. In a large skillet, melt 3 tablespoons of the butter over medium-low heat. Add the onion and cook until it begins to soften, about 1 minutes. Add the duck liver. Cook, stirring occasionally, until the liver is firm, about 8 minutes. Remove the liver and chop into 1/2-inch dice; return the chopped liver to the skillet with the onion.

4. Add the parsnips and turnips to the skillet with 1/2 cup of the tangerine juice and 2 tablespoons of the remaining butter. Cook until the vegetables are barely tender, about 8 minutes. Stir in the wild rice and the remaining 3 tablespoons of butter. Stir in the bread cubes. Cook, stirring often, until the flavors are well blended, about 5 minutes.

5. Preheat the oven to 400 degrees F. Prick the duck skin all over with a fork, but don't pierce the meat. Rub the duck inside and out with the tangerine peels. Fill the body cavity with the stuffing. If desired, close the body cavity with metal skewers and twine to keep the stuffing in. (I don't always do this because I don't mind if a little stuffing falls our into the pan. ) tie the legs together with kitchen twine. Place the duck, breast side down, on a rack in a roasting pan.

6. Roast for 20 minutes. Turn the duck breast side up and baste it with the fat in the pan. Reduce the oven temperature to 350 degrees F. and continue roasting, basting occasionally, until a meat thermometer inserted in the thickest part of the thigh reads 170 degrees F, about 1 1/2 hours longer. The total roasting time is about 1 hour, 50 minutes.

7. While the duck is roasting, make the sauce base: In a small saucepan, bring the reserved duck neck, the wine, honey, thyme, and pepper to a boil over high heat. Reduce the heat to very low and simmer gently until the liquid is reduced to 1 cup, about 15 minutes. Remove and discard the duck neck.

8. Transfer the duck to a serving platter and let it stand for 10 minutes before carving. Meanwhile, pour the fat and cooking juices into a large glass measuring cup. Let stand until the clear yellow fat separates and rises to the top. Pour or skim off the yellow fat, which can be cooled, covered, and refrigerated to use as a cooking fat. pour the brown juices back into the roasting pan, and place the pan over medium heat. Add the sauce base and bring to a boil. scraping up the browned bits on the bottom of the pan. Pour the sauce into a sauceboat.

9. Untie the duck. using a spoon, spill the stuffing out of the duck onto a platter. Carve the duck (it's just like a chicken or turkey), and serve with a spoonful of the stuffing, and the sauce passed on the side.

Note: If using white bread, add 1/2 teaspoon ground cinnamon and 1 tablespoon raisins to the stuffing.

More From This Book:

1. Blue Cheese Souffle

2. Roast Duck with Cinnamon Stuffing, Tangerine Juice, and Honey Wine Sauce

3. Tarte Tatin

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