Well•Pict Raspberry Duck
Ingredients:
For Well•Pict Raspberry Sauce
8 oz. Well•Pict Raspberries
4 oz. finely diced Well•Pict Strawberries
2 oz. water
1 tsp agave nectar
For Roasted Potatoes
8 small potatoes
1 tsp olive oil
1 tsp sea salt
1 tbsp peanut oil
For Sautéed Spinach w/ Garlic
12 oz. fresh spinach (washed & dried)
4 garlic cloves, minced
¼ tsp sea salt
¼ tsp black pepper
1 tbsp olive oil
For Duck
4 Duck Breasts
1 tsp kosher salt
1 tsp black pepper
Directions:
For Well•Pict Raspberry Sauce
In a small sauce pan, add raspberries, diced strawberries, and water. Bring to a medium heat, stirring often. When the raspberries begin to breakdown and bubble, reduce the heat to low and cover. Once the raspberry sauce is semi-smooth, add the agave nectar and remove from heat. Let it cool, then taste and add agave in small increments until desired sweetness is achieved.
For Roasted Potatoes
Preheat oven to 350. Wash potatoes and pat dry, then place in mixing bowl and coat with olive oil and salt. Place potatoes in microwave, on high, for three minutes then move to the oven for approximately 12 more. Remove from the oven when they are soft (baked potato consistency), and set aside to cool. Once cooled, use the bottom of a large cup to push down on the potato until it slightly flattens and splits on the sides. Be careful to not smash too hard.
Bring our peanut oil to medium high heat in a large skillet. Once the oil is hot, place the smashed potatoes in the pan and fry for two minutes on each side (until skin is crispy). Remove from pan and place on paper towel to absorb excess oil. before serving
For Sautéed Spinach w/ Garlic
Add olive oil to a pot and warm to medium heat, then add garlic and spinach and stir until the spinach begins to wilt. Season spinach with salt and pepper and cook until the spinach is nearly completely wilted. *It will continue to cook after being removed from stove.* Place spinach in a strainer and allow it to drain off excess liquid before serving.
For Roasted Duck
If you are using a domestic duck or a very fat wild duck, score the skin (but not the meat) in a cross-hatch pattern, making the cross-hatches about ½ inch across. This helps the fat render and will give you a crispier skin. Salt the duck well on both sides, then let stand on a cutting board for at least 15 minutes and up to an hour.
Pat the duck breasts dry with paper towels. If you are cooking a domestic duck or a very fat wild duck, put about 2 teaspoons of duck fat or cooking oil in a large pan. (NOTE: do not use a non-stick pan, as they don’t allow you to sear meat as well as steel). Lay the breats skin side down and use them to smear the fat all over the surface of the pan. Turn the heat to medium high. Do not preheat pan. If using wild duck breasts (skinny), heat the pan over high heat for 1 minute, then add 2 tablespoons of duck fat, butter, or oil. Let this get hot, then lay the duck breasts, skin side down, in the pan (don’t let the fat smoke).
Cook at a jocular sizzle (think the sound of bacon cooking). Cooking time varies from 3-8 minutes, depending on breast size. The key is to let the breast do most of the cooking on the skin side: ¾ of the total cook time should be down on the skin side.
When the sizzle begins to die down, flip the breast over and immediately salt (lightly) the skin side of the breast. Cook duck on meat side for:
a. 1-2 minutes for small ducks
b. 3-4 minutes for medium ducks
c. 4-6 minutes for large wild ducks & domestic duck
Plate duck and drizzle with raspberry sauce. Serve spinach and smashed potatoes on the side.