GOLDEN VALLEY, Minn. -- "Trout Caviar: Recipes from a Northern Forager" helps you discover options for eating well in Minnesota and Wisconsin by embracing what the state has to offer. Brett Laidlaw has utilized local treasures like farmer markets and fresh ingredients from our streams and forests for decades. He shares his discoveries, tips and recipes in his new book.
Try Laidlaw's duck breast recipe he shared with KARE 11.
Duck Breast with Blackberry-Whisky Sauce (serves 4)
The Scotch-blackberry combination goes wonderfully with duck breast. The sauce may taste a bit intense on its own, but the rich, savory meat mellows it. Serve with Celery Root-Potato Puree. A few leaves of kale or other greens cooked in a bit of the duck fat are excellent with this dish. The breasts of ducks raised for foie gras are called magrets, and they are huge, usually 12 to 14 ounces. Magrets are the best choice for this recipe, but regular duck breasts of 5 to 7 ounces each can be substituted.
Ingredients:
2 (12- to 14-ounce) duck magrets or 4 smaller (5- to 7-ounce) breasts
Salt and freshly ground black pepper
Directions:
Preheat oven to 250 degrees. Lightly prick the duck skin all over with the tip of a sharp knife-don't go into the meat, just the skin and fat layer. Sea¬son well with salt and pepper. Heat an oven proof skillet and add the duck breasts, skin-side down. Reduce the heat to medium-low and cook for 6 to 8 minutes, until the skin is very brown and a lot of fat has rendered. Turn the duck and cook for 3 minutes, and then place the pan in the oven for an additional 6 to 8 minutes. Remove from the oven and let the duck rest on a warm plate while you make the sauce. Slice the duck, arrange on plates, and spoon sauce over top.
Blackberry-Whisky Sauce (This batch will coat four portions).
The sauce would also be good with grilled lamb chops.
Ingredients:
4 tablespoons (2 ounces) unsalted butter, divided
2 shallots, finely chopped (about ½ cup) 1 small carrot, peeled and cut into ¼-inch cubes
1½ cups dry red wine
2 cups unsalted chicken stock
3 sprigs fresh thyme
¼ cup good Scotch whisky
¼ cup blackberry jam
Salt and freshly ground black pepper
Directions:
In a small saucepan, melt 2 tablespoons of the butter. Add the shallots and carrot and cook over low heat until the shallots are soft and translucent but not browned, about 5 minutes. Add the wine, stock, and thyme. Bring to a boil and cook at a brisk simmer until reduced by half. Stir in the whisky and jam, a pinch of salt, a couple grinds of pepper. Continue cooking until reduced by half. Add any juices given off by the resting duck. Swirl in the remaining 2 tablespoons butter, taste and adjust for salt, add another grind of pepper, and serve over the sliced duck breast.
Celery Root-Potato Puree (serves 4)
Excellent with Duck Breast with Blackberry-Whisky Sauce or any savory sauced meat dish. I find it's easiest to peel celery root if I cut it in half, place a flat side on the cutting board, work around it with a paring knife to remove most of the peel, and then finish up with a vegetable peeler.
Ingredients:
1 medium (10-ounce) celery root, trimmed, peeled, and cut into 2-inch pieces
2 large Yukon gold or russet potatoes, peeled, quartered
2 cloves garlic, crushed
Salt
3 tablespoons unsalted butter
½ cup heavy cream
Directions:
Place the celery root, potatoes, garlic, and ¼ teaspoon salt in a saucepan with water to cover generously. Cook until very soft, 25 to 30 minutes. Drain the vegetables, retaining ½ cup cooking liquid. Using a food mill, puree the vegetables and then stir in the reserved cooking liquid (or, using a food processor, puree vegetables and cooking liquid). Return the mixture to the saucepan, and over low heat stir in the butter and cream. Taste and adjust for salt. Serve.
Laidlaw will sign copies of his new book and have samples of some of his recipes at Seward Co-op Grocery and Deli on Saturday, February 4 from 2 to 5 p.m. in Minneapolis. His book is available at local book stores.
(Copyright 2012 KARE. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)
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