Flourish Magazine

2 cups sugar Bring wine to a boil with sugar. Add sachet. Poach apples 10 to 15 minutes until tender. Do not overcook. Remove from poaching liquid and hold at room temperature until plating. For the Farce (stuffing) ½ cup duck fat ½ cup brunoise of celery and carrots (see below) 2 tbs. minced shallots ½ tbs. chopped sage 3 tbs. dried cranberries or any dried currants or raisins– soaked in port ½ cup confit duck leg meat 1 cup cooked Camargue rice 3 oz. duck sauce (recipe below) 1 tbs. butter Small whole roast turnips for garnish Preparation: For the Duck Bone the duck (breast and legs) or have your butcher do this. Reserve the legs for confit and cut away the excess fat from the breast, then season with the salt and pepper. If this is too much work, simply purchase 4 boned duck breasts; you can buy confit of duck leg, ready made, from various top Marin butchers or markets. One confit leg should be enough for the ½-cup of meat needed for the stuffing. (Note: A good confit is available from Fabrique Delices in Hayward (510) 4419500.) In pan over medium heat, sear duck breasts skin side down and cook slowly on stovetop until skin crisps – about 5 to 6 minutes. Then put in 450F oven for approximately 6 minutes. Remove from pan TOP: Chef Passot drizzles the Duck Confit Calvados Sauce to the dish. BOTTOM: From left: Fuji Apple Tart Tatin, Crunchy Puff Pastry with Kabocha Creme Caramel with Pomegranate (middle) and Marker's Mark Ice Cream topped with a thin slice of Crispy Dried Apple (right). For the Stuffing shape into 4 rectangular pads of "Farce", Cook the rice in 4 cups of salted water, or stuffing. simmer on low heat for 1 hour or until tender. Poach the soaked berries in ½ cup wa- Presentation: Slice each duck breast into two even and reserve duck. Pour off excess fat. Add ter (or Calvados) and 2 tablespoons sugar. pieces, spoon a tablespoon of sauce over 2 tablespoons sugar to pan. Let caramel- Bring to a boil and remove from heat. each. ize, then add cracked black pepper and In hot pan add 2 tablespoons butter, Place ready rice 'farce' in a rectangu- diced apple. Deglaze pan with apple cider sauté carrots, onion, shallots and celery lar mold. Use the bottom of the spoon and Calvados or brandy. Reduce this mix- (this creates your Brunoise). Add the or spatula to pat farce down to maintain ture by half, then add duck stock. Reduce cooked rice and sauté. Then add the diced rectangular shape. If you do not have a into sauce (it should coat back of a spoon duck confit and cooked cranberries. Sea- mold just lay out farce neatly to form a and be thick and fragrant), and strain. Sea- son with salt, pepper, thyme and sage. rectangle 1 ½-by-6" long, on each plate. son to taste. Moisten with the 3-oz. duck sauce and Place duck breast on top of the farce and 24 FLOURISH • WINTER 2013 

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