Poached Duckling Breast with Duck Wheat Berry Ragout
Chef Christopher Koetke, Les Nomades, Chicago, Illinois, has been a culinary instructor at The School of the Culinary Arts of Kendall College in Chicago, Illinois, since January 1998. He was appointed Dean of the School of Culinary Arts in 2005. Koetke began cooking professionally in 1982 and cooked in some of the finest kitchens in France. He was named Chef of the Year by the Chicago chapter of the International Food and Wine Society.
Made with :
Maple Leaf Farms Ducklings
Duck Wheat Berry Ragout Ingredients:
2 1/2 c1/4 cup Wheat Berries
3/4 cup Water
1/4 cup Vegetable Oil
6 Duckling Bone-in Leg & Thigh (8 oz. each)
2 cups Red Wine
1/2 cup Onions (chopped)
1/2 cup Celery (chopped)
1/2 cup Carrots (chopped)
4 Garlic Cloves
6 cups Brown Duck Stock
2 Thyme Sprigs
2 Bay Leaves
2 tspn. Black Peppercorns, tomato paste
2 tspn. Tomato Paste
1 tspn. Salt
1. In hot skillet, toast berries until they begin to pop. Place in water: soak in refrigerator overnight.
2. Simmer water and berries for 1 hour or until tender; drain.
Saute duckling legs in 2 Tbsp hot oil until golden brown; remove duckling, Deglaze with wine; reduce by half.
3. Heat remaining oil. Add duckling legs, reduced wine and remaining ingredients; simmer covered for approximately 1-1/2 hours or until tender. Remove duckling from braising liquid; strain. Reserve 3 cups; reduce remaining liquid until thick.
4. Remove meat from bones; mix with reduced liquid and wheat berries, Keep warm.
Roasted Garlic Sauce Ingredients:
12 Garlic Cloves
Olive Oil (as needed)
Reserved Braising Liquid
Cover garlic with oil. On low heat, bring to a simmer and finish cooking in 350°F oven until garlic is golden brown. Reduce braising liquid to 1 cup. Place garlic, 1 tbls. garlic oil and braising liquid in blender; puree until smooth.
Zucchini, Carrots, Turnips (julienne as needed)
Red Swiss Chard Leaves (as needed)
Method: Blanch vegetables
3 cups Duck Stock
6 Boneless, Skinless Duckling Breasts (8 oz. each)
In simmering stock, poach duckling until desired doneness has been reached; thinly slice.
Asparagus Spears (cooked)
Potatoes (thinly sliced, fried as needed)
Place Swiss chard in center of plate. Top with ragout and surround with julienne vegetables. Spoon sauce on plate and place duckling on sauce. Garnish with asparagus and sliced potatoes.