Roasted Duck Wraps with Celery Root, Mustard Greens and Strawberry Sauce

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.

Strawberry Sauce
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!

Guava Glazed Duck Breast with Celery Root Puree, Asparagus and Leeks

Here is an amazing slow roasted duck dish. This dish is fairly easy to make and takes less then an hour. It costs $30 and feeds 2.

Guava Glazed Duck Breast
2 Breasts of duck, scored
1 cup fresh guava juice, reduced to half
2 teaspoon peach preserves

Preheat the oven at 350. Start a medium frying pan on medium high heat. Heavily season the skin side with salt and pepper. Once very hot add the duck breast skin side down. Turn down the heat to medium low and let the fat render off of duck, cook for 15 minutes and spoon out excess fat as necessary. Reserve this fat for use later in the cooking. Mix the reduced guava and peach preserves. Turn the duck over and glaze with the guava peach mixture. Place the pan in the oven and let cook for 10 minutes. Remove glaze again and let stand for 5 minutes. Slice and serve.

Celery Root Puree
1 celery root, about 1/2 lb, diced
1/4 organic white onion, diced
2 tablespoon butter
2 tablespoon cream cheese
salt and pepper

Fill a medium pot with cool water and add onion and celery root. Turn to high and bring to a boil, turn to medium and let cook for 15 minutes or until celery root is tender. Strain out the water and then add butter, cream cheese, salt and pepper to the celery root and onion and puree in a food processor.

Duck Fat Asparagus
1 bunch of asparagus, trimmed and washed
2 teaspoons duck fat

Blanch asparagus by placing in boiling water for 3 minutes and then plunging them into an ice bath. Start a medium saute pan on medium and add duck fat. Once hot add asparagus and cook for 5 minutes, season with salt and pepper.

Butter Poached Guava Leeks
1 large leek, sliced
1/4 white onion, sliced
2 tablespoons of butter
1 teaspoon duck fat
1/4 cut of guava juice
1 tablespoon of peach preserves

Start a medium saute pan on medium and add butter and duck fat. Add leeks and onions and let slow cook for 15 minutes, stirring often. Turn up heat and add guava juice and peach. Let cook 10 more minutes. Season with salt and pepper.


Buon Apetito!