Chilled Duck with Zinfandel Sauce

Name: Chilled Duck with Zinfandel Sauce
Prep time: 7 h 30 min
Cook time: 7 h 30 min
Total time: 7 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams cups small arugula leaves; 1 1-inch piece of fresh ginger, thinly sliced; 2 larges garlic cloves, very thinly sliced; 118 milliliters mirin; 907 grams Muscovy duck breasts, fat trimmed; 4 larges scallions, green parts only, coarsely chopped; 118 milliliters soy sauce; 237 milliliters Zinfandel

Need a gluten free and dairy free main course? Chilled Duck with Zinfandel Sauce could be an awesome recipe to try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1040 calories, 30g of protein, and 89g of fat each. From preparation to the plate, this recipe takes approximately 7 hours and 30 minutes. Head to the store and pick up arugula leaves, muscovy duck breasts, garlic cloves, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert.

Instructions

In a medium saucepan, boil the Zinfandel over high heat until reduced by half, about 5 minutes.

Ingredients you will need

Zinfandel

Equipment you will use

Sauce Pan

Let cool to room temperature.

Bring a large pot of water to a boil. In a large, sturdy, resealable plastic freezer bag, combine the soy sauce, mirin, scallions, garlic, ginger and Zinfandel reduction.

Ingredients you will need

Reduction

Green Onions

Soy Sauce

Zinfandel

Garlic

Ginger

Mirin

Water

Equipment you will use

Pot

Gather 10 bamboo skewers in your hand and puncture the duck skin all over, through to the meat. Alternatively, use the tip of a very sharp knife to poke the duck skin all over.

Ingredients you will need

Whole Duck

Meat

Equipment you will use

Skewers

Knife

Heat a large skillet over high heat.

Equipment you will use

Frying Pan

Add the duck breasts, skin side down, and cook over moderate heat until deeply browned, about 8 minutes. Turn the duck over and cook until browned on the other side, about 3 minutes.

Ingredients you will need

Duck Breast

Whole Duck

Transfer the duck breasts to the bag with the marinade and seal it.

Ingredients you will need

Duck Breast

Marinade

Place the sealed bag inside a double layer of sturdy plastic bags, sealing each bag. Carefully lower the duck breasts into the boiling water. Cover, turn off the heat and let stand for 10 minutes.

Ingredients you will need

Duck Breast

Water

Equipment you will use

Ziploc Bags

Prepare a large bowl of ice water. Plunge the bags with the duck into the ice bath and let stand for 45 minutes, or until completely chilled. Refrigerate the duck in the bags for at least 6 hours or overnight.

Ingredients you will need

Water

Whole Duck

Ice

Equipment you will use

Bowl

Remove the duck breasts from the marinade and pat them dry with paper towels. Strain the Zinfandel marinade into a medium saucepan and boil over high heat until it has thickened, about 7 minutes. Using a thin, sharp knife, thinly slice the duck breasts crosswise.

Ingredients you will need

Duck Breast

Zinfandel

Marinade

Equipment you will use

Paper Towels

Sauce Pan

Knife

Drizzle each plate with some of the reduced Zinfandel marinade and arrange the sliced duck breasts on top. Mound the arugula leaves on the plates and serve.

Ingredients you will need

Arugula