Fowl

Featured Recipe

Duck Breast with Cauliflower Stuffing

Source: Chef Austin Perkins, Nick’s Cove, Marshall, CA
    • 1 duck breast (scored and rendered)
    • 1 head cauliflower
    • 1 tsp. The Perfect Purée of Napa Valley Cranberry Puree,  thawed
    • 1/2 cup beef stock
    • 1/4 cup breadcrumbs (toasted)
    • 1 onion (small)
    • 1 tbsp. Kosher salt
    • 1 tsp. black pepper

Method:
1. Preheat oven to 350 degrees. In a large glass bowl container combine ingredients. Bake one hour
2. Pat duck breasts dry with paper towel. Score skin into 1/4" intervals ( Do not cut into breast meat). Rotate breast and and score again. Season with salt & pepper. Heat skillet to low - medium low. Place breast skin side down 8-12 minutes or until fat is rendered and skin is crispy and brown.


Reduction:
    • 1 cup The Perfect Purée of Napa Valley Pomegranate Concentrate,  thawed
    • 1/4 cup sherry vinegar
    • 1 tbsp. saba

Method:
1. Over medium heat, combine all ingredients and reduce about 20 minutes until consistency of a thick syrup. Cool.

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