Saturday, August 18, 2012
This is another original from the freshricks laboratory. This low carb, high protein and flavorful dish takes about 1 hour, feeds three and costs about $20. Thanks Dre and Paula for coming over for dinner.
Roasted Duck Breast
Preheat oven to 325. Get a large sautee pan hot over medium heat. Season duck breast with salt and pepper and place skin side down. Let the fat render out for about 10 minutes. Reserve fat in a seperate bowl. Place the pan in the oven and let cook 15 minutes. Remove at let duck sit at least ten minutes before slicing.
Celery Root, Msutard Greens Stems and Vidallia Onion Mix
1 celery root, fine dice
1/2 cup mustard green stems, cleaned and small cut
1/2 vidallia onion fine dice
reserved duck fat
Blanch all ingredients in boiling water then plunge into an ice bath. Let dry thoroughly. Sautee in a medium pan on medium high in the duck fat until golden.
1 cup vegetable stock
1 tablespoon diced onion
2 teaspoons strawberry preserves
1 teaspoon chopped parsley
Reduce the veg stock and onions over medium heat until 1/8 cup of liquid remains. Add strawberry preserves and let cook another 5 minutes. Remove from heat and add parsley, salt and pepper.
Mustard Green Wraps
Blanch mustard green leaves in boiling water for 3-5 minutes and then plunge into ice water. Let them hang dry.
Put all the ingredients out on the table and build your own wraps. Buon Apetito!