Braised Duck – Incredible on top of grits, poor boy sandwiches, ravioli filling, use in a Bolognese, egg rolls and more. Really a fantastic base for any duck recipe. Serves 8-10
3 pounds clean duck breasts
8 oz bacon, chopped
2 T butter
1 small onion, diced
3/4 cup chopped fresh parsley
5 cloves garlic, minced
1.5 cups red wine
1 T dry mustard
2 T vinegar
s&p to taste
Place butter, bacon, and onion in a large dutch oven and saute until bacon is cooked. Add wine. Stir bottom of pan to remove brown bits. Add mustard powder, vinegar, S&P, and parsley to mixture. Stir. Last, add the duck breasts. They should be peeking out of the wine slightly. Put lid on dutch oven and simmer for 3.5 hours on low heat. The meat will be very tender. Remove breasts from pan. When cool enough to handle shred and remove any shot or tendons.
Reduce braising liquid slightly pour over shredded duck.
Cherry Compote – makes about three cups. Great on pork or game.
6 cups pitted cherries
2 T sugar
2 T olive oil
2 T orange juice
2 T moonshine or any high alcohol liquor for bite
1.5 tsp chopped fresh rosemary
salt to taste
Preheat oven to 400. Toss cherries in olive oil and roast for about 30 minutes or until cherries have split and are bubbling. Pour cherries into saucepan. Add remaining ingredients and reduce slightly until desired consistency. Season with salt. The compote will set up as it cools off.
Heat peanut oil to about 380 degrees. Roll pastry and cut with round cut outs (use whatever size you desire). I made homemade pastry and also used ready to go store bought. (The roll and go store bought worked great.) Place small amount of duck mixture in center of pastry rounds and bring one side of pastry over it and seal. They will look like crescents. Make sure to brush the edges of the pastry with water so the crescents stay sealed while frying. Crimp edges with a fork. Fry away until golden.
Top with compote. Enjoy **these can be frozen after assembly, then fried at your convenience
“Fried Duck Pies” WREG Live@9 December 1st 2014