LAVENDER-GLAZED DUCK WITH BLACKBERRY PORT WINE SAUCE

This lavender-glazed roasted duck recipe is adapted from Chef Daniel Humm's signature dish that is served at Eleven Madison Park and is published in his cookbook of the same name. Duck is rubbed with lavender honey then coated with a spice mix consisting of Szechuan peppercorns, dried coriander seeds, cumin seeds, and dried lavender buds. 

And for a sauce, I created a blackberry and port wine reduction using thawed, frozen blackberries and Fonseca Port Bin 27.  The blackberries are thawed and drained and all excess water is removed and then the blackberries are placed into a pan with the port.  The mixture is reduced, pureed and strained to remove the seeds from the blackberries.  The reduction is then placed back into the pan and unsalted butter is whisked in slowly.

Side dishes to consider for this are:  Roasted carrots, wild/brown rice, peach confit

Lavender Spice Mix
1/4 cup Szechuan peppercorns
1/4 cup dried coriander seeds
1/8 cup cumin seeds
1/4 cup dried lavender buds

In a spice grinder, grind the Szechuan peppercorns, dried coriander seeds, and cumin seeds until roughly ground.  Transfer to a bowl and stir in lavender buds.

Roasted Duck

1 3-pound duck
1 cup lavender honey
Lavender Spice Mix

Remove fat deposits and giblets from duck cavity, reserving liver.  Trim excess skin and fat from neck area.  Rinse inside and out; pat dry.  With a fork, prick holes in duck breast through the fat, ensuring not to prick through to the meat.

Remove wing tips.  Rub lavender spice mix inside the duck cavity and put the liver inside the cavity.  Truss the duck with butcher's twine.  Rub the outside of the duck thoroughly with lavender honey.  Then coat the duck evenly with Lavender Spice Mix.

Add a little drizzle of olive oil to bottom of roasting pan, then place duck in the pan in a 350 degree oven for 20 minutes.  Continue to roast duck at 20-minute intervals turning duck 1/4 turn each time.  Total roasting time is 1 hour and 20 minutes.  When done, remove duck from oven and let it rest for 10-15 minutes before carving.  Transfer duck to platter.  Remove liver and mash finely in small bowl.  Mashed liver could be served on baguettes.  Serves 2

 

 

 

Blackberry and Port Wine Sauce

1 cup frozen blackberries, thawed, drained and excess water removed
1/2 cup Fonseca Port Bin 27
2 Tablespoons unsalted butter, cut into quarters

Put blackberries in pan with port.  Reduce mixture to 1/2 cup.  Puree in food processor.  Strain mixture through sieve to remove seeds from blackberries.  Return strained sauce to pan on low heat.  Slowly mix in the butter, one piece at a time, until blended, and shiny.  Keep warm.

Side dishes: 

Roasted Carrots:  Add peeled carrots to the duck while it is half-way through the roasting process.  The carrots absorb all of the flavors from the duck fat/juices.

Wild and Brown Rice:  A mixture of wild and brown rice, cooked separately, always goes well with duck and is a perfect enhancement to the dish.

Peach Confit:  Another adaptation to part of Chef Humm's recipe is peaches that have been roasted slowly in the oven with a sprinkling of olive oil and lime juice:

          For Peach Confit:

          2 large peaches
          1 Tbsp olive oil
          1 Tbsp lime juice
          Black pepper

          Preheat the oven to 200 degrees F. 

          Cut each peach into quarters. Cut each quarter into 3 ½-inch sections. Line a rimmed baking sheet with parchment paper. Arrange the sliced peach segments on the baking sheet and drizzle olive oil and lime juice on peaches.  Sprinkle with pepper. Bake for 45 minutes.

 

BOUILLABAISSE

Bouillabaisse in Lobster Stock

There are as many different versions of Bouillabaisse as there are fish in the sea.  In this version, I used only shrimps, mussels, clams, calamari, and a lobster tail.  The seafood stock should be home-made, but I've seen versions of Bouillabaisse made with clam broth.  In this recipe, I used home-made lobster stock.

Bouillabaisse, or fishermen's stew, originated in the Provence region of France in the city of Marseilles.  The fishermen would create a stew from the fish they were unable to sell at the local markets.   Onions, celery, leeks, fennel and tomatoes are simmered in a seafood broth and served with the fish.  But what makes a bouillabaisse different from other fish stews is the herbs and citrus essence that help enhance its flavor.

Bouillabaisse is traditionally served with a Rouille, a mayonnaise made of olive oil, garlic, Dijon mustard and cayenne pepper.  It is served with grilled slices of crusty bread.

I like to serve my Bouillabaisse directly from the pot.  The Rouille and bread are served separately on the side.  Serves 2

For the Bouillabaisse:
2 Quarts of Lobster Stock (or Seafood stock)
Pinch of Saffron Threads
1 cup leeks, julienned
2 cups tomatoes, peeled, seeded, and chopped
Juice and zest of one orange
1 cup fennel, julienned
2 tablespoons garlic, chopped
2 tablespoons parsley, finely chopped
1 calamari body, cleaned (about 8 oz)
6 littleneck clams
1 pound mussels
8 Jumbo (U-15) shrimp, peeled and deveined
1 lobster tail

In a large Dutch oven, heat seafood (or lobster) stock over medium/high heat and then bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the calamari and clams and cook for about 3-4minutes. Add the shrimp and mussels and lobster tail. Cook for 5-6 minutes, or until the shells have opened.  Discard any shells that do not open.

For the Rouille:

1 red pepper, roasted and peeled
3 garlic cloves
1 cup crust-less bread cut into cubes
1 egg yolk
1/8 teaspoon cayenne pepper
1/2 tablespoon Dijon mustard
Juice of one lemon
1/2 cup olive oil
6 slices of crusty bread

In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil.

To Serve:

The Bouillabaisse could be served directly from the pot or the seafood could be removed from the pot and placed on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse.

TURKEY MUSHROOM LOAF WITH ROASTED RED PEPPER TOMATO SAUCE

This is another version of my turkey meatloaf.  For this one, we added cumin and included a sauce made with roasted red peppers, roasted tomatoes and baked garlic.  The result was a turkey mushroom loaf that was light, moist and flavorful. 

Ingredients

1 1/2 cups finely chopped onion
2 Tablespoons minced garlic
1 teaspoon olive oil
1/2 pound cremini mushrooms, trimmed and finely chopped in a food processor
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup fresh parsley, finely chopped
1 cup Roasted Red Pepper Tomato Sauce, divided (recipe follows)
1/2 cup Panko (Japanese bread crumbs)
1/4 cup low-fat milk
1 egg, lightly beaten
1 pound lean ground turkey

Preparation
Preheat oven to 400°F.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add mushrooms, 1/2 teaspoon cumin, 1/4 teaspoon black pepper and cook, stirring occasionally, until the mushrooms are tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 1/2 cup Roasted Red Pepper Tomato Sauce.   Transfer mixture to a large bowl and cool.

Stir together Panko and low-fat milk in a small bowl and let stand 5 minutes. Stir in egg and then add to mixture. Add turkey and mix well.  

Form into a 9- by 5-inch oval loaf in a lightly oiled baking pan.  Brush loaf evenly with Roasted Red Pepper Tomato Sauce. Bake in middle of oven until thermometer inserted into loaf registers 170°F, about 50 to 55 minutes.

Let loaf rest 5-10 minutes.  Heat remaining Roasted Red Pepper Tomato Sauce and use as a topping on sliced portions.

ROASTED RED PEPPER TOMATO SAUCE

Ingredients
1 small head garlic
1/2 pound tomatoes, blanched and skins removed, cut in half
1 large red bell pepper, lightly coated with olive oil
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar

Preparation

Preheat oven to 375°F.

Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined baking pan. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven for 30-40 minutes.

Remove from oven and let vegetables rest as bell pepper cools down, about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds.  Transfer both pepper and tomatoes to a food processor or blender.

Unwrap garlic and squeeze roasted cloves from skin into food processor. Add olive oil, lemon juice, and balsamic vinegar. Puree sauce until smooth.