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Liberty Duck Breast, Brussel Sprouts, Celery Root, Apple Bacon, And Whole Grain Mustard Sauce By Chef Richard Haake

Recipe Date:
January 30, 2017
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 Sonoma County Poultry “Liberty” duck breasts, cut in half 4 pieces
  • 1/2 tsp nutmeg
  • 2 tsps ground black pepper
  • 1 tbsp grape seed oil
  • SAUCE
  • 2 cups low sodium chicken stock
  • 2 tbsps whole grain mustard
  • 1 tsp chopped fresh Italian parsley
  • pinch of sea salt
  • VEGETABLES
  • 1 tbsp olive oil
  • 1/2 cup small diced apple wood smoked bacon
  • 1/2 cup small diced yellow onion
  • 1 cup medium diced celery root
  • 2 cups trimmed, thinly sliced brussels sprouts
  • 2 cups diced apple
  • 1 tsp sage
  • salt and fresh ground black pepper
Directions

Ingredients

Duck                                                                                         
2 Sonoma County Poultry “Liberty” duck breasts, cut in half 4 pieces*
1/2 teaspoon nutmeg
2 teaspoons coarse salt
2 teaspoons ground black pepper
1 tablespoon grape seed oil

Sauce
2 cups
low sodium chicken stock
2 tablespoons whole grain mustard
1 teaspoon chopped fresh Italian parsley
pinch of salt

Vegetables:
1 tablespoon olive oil
½ cup small diced apple wood smoked bacon
½ cup small diced yellow onion
1 cup medium diced celery root
2 cups trimmed, thinly sliced brussels sprouts
2 cups diced apple
1 teaspoons sage
salt and fresh ground black pepper

Duck:
Trim excess fat off the duck breast. Score the fat with a knife, making slices through the fat but not the meat. Season the duck on both sides with nutmeg, salt and black pepper. In a large sautèe pan over low heat add the grape seed oil. Place the duck breast in the pan, fat side firstdown. Cook over the low heat for 10 minutes, slowly rendering off the duck fat. When the skin is crispy, flip the breast and cook for approximately three more minutes. The duck should be cooked to medium rare to medium. Remove the duck from the pan to a plate lined with a paper towel to rest.

Sauce:
Make the sauce by using the same pan you used to cook the duck. Drain off the excess fat from the sauté pan. Return the pan to the stove over medium high heat. Add the chicken stock to the pan and scrape off any browned bits in the pan with a wooden spoon. Reduce the chicken stock by half and add the mustard. Reduce the heat to a simmer, whisk in the mustard and cook until the sauce thickens. Add the chopped parsley, cover the pan and remove from the heat until serving.

Vegetables:
In a large sauté pan over medium high heat, add the olive oil. Add the bacon and cook until the bacon starts to crisp. Add the onions and cook for three minutes. Add the celery root and cook until lightly browned, approximately five minutes. Add the shaved brussels sprouts to the pan and cook until softened. Add the diced apple and sage. Cook for five minutes. Season the vegetables with salt and pepper to taste. To serve, place a generous spoonful of the vegetables in the middle of the plate. Slice the duck breast, place a half a breast of sliced duck on top of the vegetables. Spoon a generous spoonful of sauce over the duck and serve.

Sonoma County Poultry Liberty Ducks Breasts receive no antibiotics or hormones and are fed a diet that consists largely of corn and other grains. The combination of all these factors results in a very flavorful duck a natural product. You can find out more about by visiting www.sonomalibertyduck.com. Feel free to substitute with duck breast your butcher carries.
 

 
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