Duck & Berry Night

Duck Breast with Berry Sauce

Ingredients

 ·        6 large boneless duck breast fillets, skin on -

·        Salt and freshly ground black pepper -

·        2 tablespoons oil -

·        1/4 cup balsamic vinegar -

·        1 cup red wine -

·        1 cup chicken or duck stock

·        1/3 cup brown sugar -

·        3 sprigs fresh rosemary -

·        2 cups berries: raspberries or blackberries -

 ·        2 tablespoons butter -

Directions
 
Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.


To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

Blueberry Brie Galette

FOR THE CRUST

6 Tablespoons Frozen Butter -

2 Tablespoons Ice Cold Water -

1 whole Egg, Divided -

1 Tablespoon Raw Sugar

½ teaspoons Crushed, Dried Lavender

1 cup Whole Wheat Pastry Flour (or All-purpose), Plus More If Necessary -

½ teaspoons Salt -

FOR THE FILLING:

6 ounces, weight Brie Cheese -

2 cups Fresh Blueberries

1 whole Lemon, Juiced -

¼ cups Raw Sugar, Divided

Preparation Instructions

To make the crust:
Grate the frozen butter onto a small plate with a coarse cheese grater. (Don’t use a microplane.) Place grated butter in the freezer until ready to use.

Measure 2 Tablespoons of water from a glass of ice water and place in a small dish.

In a separate small bowl, beat the egg with a fork. Place half of the beaten egg (about 2 Tablespoons) into the ice water, setting the remaining egg aside for later. Beat well. Place the cold egg mixture in the fridge until ready to use.

Place the raw sugar and dried lavender in a small food processor or mortar and pestle. Grind until combined, then place in a medium-sized mixing bowl. Whisk in the flour and salt. Add the frozen grated butter and, using your hands or a pair of forks, thoroughly blend, breaking up any clumps of butter. Add the cold egg-water mixture and work the dough into a ball, adding more flour or cold water to achieve the right consistency. (Not sticky or too crumbly, but holds together well.) Cover the dough with plastic wrap and refrigerate if you don’t plan on using it right away.

To assemble:
Preheat the oven to 350 degrees F.

Slice the rind off of the brie and cut remaining cheese into 1/2-inch strips.

Place blueberries in a bowl with the juice from one lemon and 2 Tablespoons of raw sugar. Toss to combine.

Place your dough on a piece of parchment paper or a silicone liner, sprinkled liberally with flour, on your counter. Roll out the dough until it’s about 1/8th of an inch thick (like you would for a pie crust). Carefully transfer the parchment/liner to a baking sheet.

Arrange brie slices in the center of the dough, leaving a 2-3 inch border. Spoon 2/3 of the blueberries over the brie, then fold up the edges of the dough around the filling with the center fruit still exposed. (Use a dough scraper or a spatula if it sticks.) Place the remaining blueberries in the center opening.

Brush the remaining egg over the crust and sprinkle the remaining 2 Tablespoons of raw sugar over the galette.

Bake at 350 degrees F for 20-25 minutes or until the filling is bubbly and the crust is golden brown.

Allow galette to sit for about 10 minutes before slicing. Serves 6

Sliced Strawberries with Grand Marnier Zabaglione

Zabaglione is a light custard. In this elegant dessert, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving. Yield: Makes 2 servings Ingredients (I've doubled the ingredients here so we can have 4 servings. Instructions below are for 2 servings) 2 pounds strawberries, hulled, thinly sliced (about 2 1/2 cups sliced) 6 large egg yolks - 6 tablespoons Grand Marnier or other orange liqueur - 4 tablespoons water - 3 tablespoons sugar - 2 tablespoon crème fraîche or sour cream 4 fresh mint sprigs (for garnish)  Preparation Divide strawberries between 2 bowls or large wineglasses. Whisk egg yolks, Grand Marnier, 2 tablespoons water, and sugar in medium metal bowl. Set bowl over large saucepan of gently simmg water (do not allow bottom of bowl to touch water). Whisk until mixture becomes thick and fo, 2 to 3 minutes. Remove from heat; whisk 1 minute longer. Whisk in crème fraîche. Spoon warm zabaglione over strawberries. Garnish with mint sprigs. Serve immediately