Sautéed Breast of Duck with Duck Confit, Wild Mushroom and Chevre Strudel and Braised Red Cabbage
(Soaring Eagle Casino & Resort)


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Ingredients

For Duck
1 Whole 5-6 pound Duck
4 Shallots (coarsely chopped)
6 cloves Garlic (coarsely chopped)
6 sprigs Fresh thyme (bruised)
2 sprigs Fresh rosemary (bruised)
2 Fresh sage leaves (bruised)
1 oz Kosher salt
1 oz Brown sugar
pinch Cinnamon
pinch Nutmeg
pinch Clove
pinch Ground ginger
3 cups Vegetable Oil
For Strudel
4 Sheets phyllo dough
1 lb Wild mushrooms (chanterells, oyster, hedgehog, cremini)
1 Shallot (minced)
1 clove Garlic (minced)
1/2 cup Madeira wine
4 oz Soft goat cheese
1/2 cup Fresh bread crumbs
1/2 cup Melted unsalted butter
1 tsp Fresh thyme (minced)
Pulled meat from the legs
1/2 cup Chicken stock
Salt and pepper to taste
2 tbs Softened butter
For Cabbage
4 ounces Onions (diced)
8 ounces Green Apples (diced)
1 1/2 ounces Vegetable oil or rendered bacon fat
8 ounces Water
3 1/2 ounces Red wine
3 1/2 ounces Red wine vinegar
1 ounce Granulated sugar
2 ounces Red currant jelly
2 lbs Red cabbage (cut in fine strips)
1 Cinnamon stick
1 Clove
1 Bay Leaf
2-3 Juniper berries
1/2 tsp Aarowroot
For Brulee
1 1/2 cups Whole milk
1/2 cup Heavy cream
1/2 cup Pumpkin puree
1/2 tsp Cinnamon
4 tbs Molasses
3 Whole eggs
5 Egg yolks
pinch Ground clove
pinch Kosher salt
2 tbs Dried cranberries
1 cup Granulated sugar
6 6oz Ramekins

Instructions

For Duck:
Place duck legs in large bowl. Mix rest of ingredients in separate bowl, when well blended rub duck legs with marinade. Marinade 2-3 days, turning once each day. Preheat oven to 275 degrees. Remove from marinade, rinse in cold water, dry. Place legs in oven proof dish, cover with vegetable oil. Cover with aluminum foil, cook 8 hours or until meet falls off the bone. Cool legs, pull meat, discard skin and bones.

For Strudel:
Heat large sauté pan, add whole butter. Add mushrooms sauté until golden brown. Add shallots and garlic, sauté until translucent. Deglaze pans with wine reduce until syrupy. Add chicken stack and thyme reduce 2/3 rds. Drain mushrooms reserve liquids. Season and chill. Preheat oven to 375 degrees. Layout phyllo dough one sheet at a time, butter generously. Overlap the next three consecutive sheets brushing each sheet individually. Sprinkle fresh bread crumbs along bottom of the phyllo sheet lengthwise. Place chilled mushroom and duck sauté on bread crumbs, top with cheese. Tightly roll phyllo in cylinder score in four equal portions, season with salt and pepper. Bake 20 minutes or until golden brown.

For Cabbage:
Slowly sweat the onions and apples in the oil or bacon fat. Add the liquid ingredients, the sugar and the jelly. Check the flavor; it should be tart and strong. Add the cabbage and seasonings. Cover the pan and braise the mixture until the apples are tender, checking occasionally to make sure the liquid does not completely evaporate. When the cabbage and apples are cooked, mix the arrowroot with cold water or wine. Use this to thicken the cooking liquid slightly if necessary. Adjust the seasoning with salt and pepper to taste.

To Assemble:
Season and sauté duck breast skin down to medium rare. Heat liquid left from the mushroom sauté. Allow breast to rest 10 minutes. Cut strudel along the score lines. Garnish late with three ounces of braised red cabbage. Slice duck breast in six equal portions, place three slices on cabbage. Lay strudel along side of duck breast. Drizzle heated sauce on plate. Garnish with wilted greens.

For Brulee:
Heat milk, cream, pumpkin, cinnamon and molasses over very low heat until hot but not boiling. Combine eggs, egg yolks and 1/3 Cup sugar in stainless mixing bowl. Pour hot milk/cream mix slowly into egg mixture very slowly, whipping constantly. Pour mixture into ramekins. Bake 325 in a water bath until custard sets, approximately 45 minutes. Prior to serving, sprinkle brown sugar over custard and brown with torch until it forms a thin crust. Garnish with whipped cream, mint and dries cranberries.
 
 
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