BuffaloSpree.com's Recipe of the week: Duck with Thai Kale Salad



Photography by Melissa and Nino Ocampo

 

Recipe provided by Richard Benz of Dick and Jenny's (originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)

 

Duck with Thai Kale Salad

Serves 8

 

Duck

1 Long Island duck
1/4 cup kosher salt
1 teaspoon Chinese five spice powder
1 teaspoon cracked black pepper
4 cups canola oil

 

Directions:

Butcher duck into quarters, creating 2 breasts and 2 leg-and-thigh quarters. Leaving skin and fat on the breasts and leg-and-thigh quarters, remove all excess exterior skin and fat from carcass and reserve. Combine salt, five spice powder, and pepper, and season breasts and thighs. Rest covered, in the refrigerator, overnight. Meanwhile, heat a heavy skillet. Combine reserved duck fat and skin with the oil and render until the fat liquefies and the skin becomes crispy. Let cool and strain, reserving the fat, and discarding the crispy skin. Keep fat in covered container in refrigerator until ready to use.

 

The next day, prepare to confit duck, preheating oven to 325 degrees. Remove duck from refrigerator and place in an oven-proof casserole dish. Place duck fat in a sauce pan and return to liquid stage over medium heat. Pour over duck and bake in oven for 4 hours. Remove from oven and cool. The duck can be stored in its own fat in the refrigerator for up to 2 weeks.

 

Forty-five minutes before serving, prepare salad (recipe on page 62) and allow to sit for up to 30 minutes at room temperature in order to reach peak flavor.

 

Salad Dressing

1/4 cup rice wine vinegar
1/3 cup honey
1/3 cup fish sauce
1/3 cup sesame oil
1/3 cup vegetable oil
1 tablespoon Dijon mustard
1/4 teaspoon ground cayenne pepper

 

Directions:

In a bowl, combine all ingredients. Whisk until emulsified.

 

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