Lurker
04-02-2009, 04:09 PM
ASIAN 5-SPICE DUCK BREAST WITH CITRUS LEMON GRASS RISOTTO AND APRICOT RELISH
Duck breasts, skinned, 4-Oz 4 each
Asian 5-spice powder to taste
Salt and freshly ground black pepper to taste
Oil 4 Oz
White onion, finely diced 1 each
Lemon grass stalk, large, white part only, minced 1 each
Dry Arborio rice 1 Lb
White wine 1 C
Navel oranges, zest and juice of 2 each
Water, hot 6 C
Apricot relish 2 C
Instructions:
1. Season both sides of the duck with a heavy coating of Asian 5-spice and salt and pepper. Add 2 ounces oil to a smoking-hot sauté pan. Sear the duck breasts, one at a time, for 3 1/2 minutes on each side. Reserve to rest.
2. Sauté the onion in remaining oil in a heavy-bottom pot until translucent, about 2 minutes. Add lemon grass and sauté for 2 minutes. Add rice and stir with a wooden spoon. When all of the rice has been stirred so that it touches the bottom of the pot, deglaze with white wine. Let wine go to "au sec," then add orange zest and juice and water. Cook and continue stirring until rice is al dente, about 12 minutes or more.
3. To serve, divide risotto evenly and place in the center of each of four plates. Slice duck breasts and arrange over risotto, Place 1/4 cup of the apricot relish over risotto and serve immediately.
APRICOT RELISH
Dried apricots, diced 1 C
Brandy 1 tsp
Red bell pepper, roasted, diced 1 each
Yellow bell pepper, roasted, diced 1 each
Green onion, diced 1 each
Oil, blended 2 Oz
Salt and freshly ground black pepper to taste
Rice vinegar 1 Oz
Honey 2 TBS
Instructions:
1. Soak apricots in brandy in a small bowl while preparing remaining ingredients.
2. Combine peppers, onion and apricots in a large mixing bowl. Add oil and salt and pepper to taste. In a separate bowl, combine vinegar and honey and mix until the honey dissolves. Add to apricot mixture and mix well.
http://www.michigan-sportsman.com/photopost/data/500/thumbs/asianduck.jpg
Duck breasts, skinned, 4-Oz 4 each
Asian 5-spice powder to taste
Salt and freshly ground black pepper to taste
Oil 4 Oz
White onion, finely diced 1 each
Lemon grass stalk, large, white part only, minced 1 each
Dry Arborio rice 1 Lb
White wine 1 C
Navel oranges, zest and juice of 2 each
Water, hot 6 C
Apricot relish 2 C
Instructions:
1. Season both sides of the duck with a heavy coating of Asian 5-spice and salt and pepper. Add 2 ounces oil to a smoking-hot sauté pan. Sear the duck breasts, one at a time, for 3 1/2 minutes on each side. Reserve to rest.
2. Sauté the onion in remaining oil in a heavy-bottom pot until translucent, about 2 minutes. Add lemon grass and sauté for 2 minutes. Add rice and stir with a wooden spoon. When all of the rice has been stirred so that it touches the bottom of the pot, deglaze with white wine. Let wine go to "au sec," then add orange zest and juice and water. Cook and continue stirring until rice is al dente, about 12 minutes or more.
3. To serve, divide risotto evenly and place in the center of each of four plates. Slice duck breasts and arrange over risotto, Place 1/4 cup of the apricot relish over risotto and serve immediately.
APRICOT RELISH
Dried apricots, diced 1 C
Brandy 1 tsp
Red bell pepper, roasted, diced 1 each
Yellow bell pepper, roasted, diced 1 each
Green onion, diced 1 each
Oil, blended 2 Oz
Salt and freshly ground black pepper to taste
Rice vinegar 1 Oz
Honey 2 TBS
Instructions:
1. Soak apricots in brandy in a small bowl while preparing remaining ingredients.
2. Combine peppers, onion and apricots in a large mixing bowl. Add oil and salt and pepper to taste. In a separate bowl, combine vinegar and honey and mix until the honey dissolves. Add to apricot mixture and mix well.
http://www.michigan-sportsman.com/photopost/data/500/thumbs/asianduck.jpg