WCAX
November 22, 2013

Watch the video segment here.
Duck Brine
4-6 duck breast
½ cup coarse salt
6 cups apple cider
1each bay leaves
2 cloves crush garlic
Bring cider to boil, add rest of ingredients let cool, add duck breast, brine for two days.
Cranberry Mustard
2 cups frozen cranberries
½ cup sugar
½ cup coleman’s mustard powder
Bring cranberries and sugar to boil, simmer for 15 minutes, puree until smooth. In a bowl add the mustard powder and water to form a paste. Add the cranberry puree to the mustard, mix well.

Autumn Vegetables
Brussels sprouts (cut in half)
Butternut squash (small dice)
Red pearl onions (blanched and peeled)
Roast the butternut squash with olive oil, salt and pepper, with fresh rosemary on 350 degrees, no color until tender. Roast the Brussels the same way as the butternut squash, roast separately.

To Serve
Sear duck breast with cast iron skillet on medium heat skin side down. Place in oven on 375 degrees for 8 minutes. Let the duck breast rest for 5 minutes, thinly slice about 9-11 slices. IN With the rendered fat from the duck, add the autumn vegetables, sauté on medium heat with salt and pepper. Place the cranberry mustard on bottom of plate, add vegetables and sliced duck, add chives and toasted caraway for garnish.

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