How To make Duck Miramonte
DUCK:
4 ea Breasts, duck Salt
2 oz Butter Pepper
Watercress
WINE SAUCE:
6 oz Butter 1 1/2 c Stock, duck, jellied ** OR
5 ea Shallots, chopped 1 1/2 c Demi-glaze, duck **
1 ts Peppercorns, cracked 2 md Tomatoes, seeded, chopped
5 oz Cepes, dry, (opt)
2 c Wine, Cabernet Sauvignon
:
BONE MARROW 7 oz Marrow, bone, chopped Salt
:
SPINACH---------------------------------- 1 bn Spinach 1 pn Nutmeg
2 oz Butter Salt
3 ea Garlic, cloves Pepper
** See recipe for Duck Stock and / or Duck Demi-glaze. Duck: ===== Preheat your oven to 450 F. Bone the duck, reserving any unused parts for the stock. Trim the breasts, salt and pepper well. Add the trimming to the other bones and such reserved for stock. In a saute pan, heat the butter over medium heat. Place the breasts in the pan, skin side down, to melt the fat between the skin and the meat. (About one or two minutes.) Increase the heat to high, and brown lightly. Place the pan of breasts in the oven and cook for 8 minutes.
Wine Sauce: =========== In a copper pan, melt 4 ounces of butter and add the shallots and peppercorns. Cook briefly ( 1 to 2 minutes). Add cepes and Cabernet Sauvignon. Reduce slightly. Add duck stock or demi-glace and tomatoes, if desired. Cook 20 - 30 minutes over medium heat.
Add butter if desired, whip, and reserve. Bone Marrow: ============ Fill a sauce pan with water, add a touch of salt, then bring the salted water to a boil. Add marrow and cook for about 5 minutes. Reserve. Spinach: ======== Blanch the spinach in hot, salted water, then press slightly to dry. In a saute pan, heat the butter until brown (beurre rosette - hazelnut in color). Add spinach, then nutmeg, salt and pepper. Cook for about 20 seconds (spinach should have just started to wilt). Drain and reserve. To serve: ========= Spoon the wine sauce into a pool on the serving plate. Add bone marrow to the sauce. Trim any bone from the duck breasts and place the breasts skin side down on a cutting surface and slice very thin. Fan the duck slices out on the serving plate in the sauce, and garnish with watercress and spinach in a side dish. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA -----
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IFWTWA - Thornton Winery Luncheon
Thornton Winery, Temecula, CA ThorntonWine.com was gracious enough to host an IFWTWA Regional Luncheon for members and prospective members. President Steve Thornton, along with Winemaker Don Reha and Executive Chef Steve Pickell welcomed us into the Champagne Caves. We started with champagne followed by Roasted Tomato, Artichoke Proscuitto Tartine served on Grilled Sourdough with Herbed Ricotta Cheese & Baby Arugula Salad paired with Thornton 2006 Sangiovese & 2006 Thornton Sauvigon Blanc. Dessert was Giger and Peach Tartlet with Moscato Sabayon & Blackberries paired with Thornton 2008 Moscato. It is easy to see why they have award winning wines and Cafe Champagne is a 5 star award winning restaurant. Recipes will be on the Where & What in the World Blog on NoraLyn.com by the 8-24-09 Special Thanks to Linda Kissam for arranging, and our welcome gifts from Thornton and Temecula Olive Oil Company.
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