Charleston Duck Recipe List

Woodlands Resort & Inn

125 Parsons Rd., Summerville, SC 29483

Hay Smoked Duck Breast Fresh Figs & Chantrells, White Polenta, Sherry Jus

Serves 4


Ingredients for Hay Smoked Duck Breast
4 16 oz each, Maple Leaf Duck Breast
1/2 cup Alfalfa Hay
1 tbsp cold Unsalted Butter

Ingredients for Duck Stock
6 1/2 lb Duck Wing, chopped
1 lb Vidalia Onion, peeled, stemmed, & quartered
1/2 lb Carrots, peeled & stemmed
2 tbsp Tomato Paste
5 sprigs Thyme
2 fresh Bay Leaves
4 gallon Water

Ingredients for Fresh Figs & Chantrells
1 cup fresh, cleaned Girolles
2/3 cup fresh, quartered Turkey Figs
7 tbsp cold, Unsalted Butter
2 tsp fresh, minced Parsley
2 tsp fresh minced Shallots

Ingredients for White Polenta
2/3 cup Anson Mills White Polenta
2 cup Half & Half Cream
2/3 cup cold Unsalted Butter
Salt & White Pepper

Ingredients for Sherry Jus
1 liter Sherry Vinegar
1.5 liter Cream Sherry
1 cup sliced Vidalia Onions
1 1/2 tbsp sliced Garlic
4 qt Duck Stock
1/3 cup Duck Fat, cold (could substitute butter)
4 sprigs Sage
3/4 cup Orange Blossom Honey
2 tbsp Butter

Method for Duck

• Lay duck breast on a clean, cooled cutting board and clean off any silver skin from breast.
• Meanwhile, in a stainless steel smoker, place hay in bottom and slowly start to heat up.
• Lay duck breast fat side down on smoker sheet and when hay starts to smoke, place over and smoke on the heat for 60 seconds.
• Then turn off heat for 90 seconds.
• Remove duck and place in a cooler.

Method for Polenta

• Heat up half & half and butter in a non-reactive sauce pot. When it comes to a boil, vigorously whisk in polenta.
• Reduce heat to very low and whisk continuously for 15 minutes.
• Let stand.
• Season with salt and white pepper.

Method for Duck Stock: Must start day ahead.

• Preheat oven to 500 degrees.
• Lay chopped duck wings in single layer on a non-reactive pan. Place in oven and check every 10-15 minutes.
• Pull out when color is golden brown and the wings are caramelized.
• Pour off excess fat and then place tomato paste with a pastry brush on bones. Return to oven for 5 minutes.
• When bones are done, place in large, heavy bottom pot that is able to hold 9 gallons. Add onions, carrots, duck bones, thyme bay leaves and water.
• Place on high heat and wait until it comes to a boil. Reduce heat until water is simmering.
• Let stock reduce 4-5 hours skimming every hour or so or until liquid is 1/4 of its original volume.
• Strain and immediately cool let sit until next day.
• When cooled remove fat from top. Reserve.

Method for Sherry Jus

• In a large non-reactive sauce pan, heat butter, onions and garlic. Stir until all is golden brown.
• De-glaze with cream sherry and reduce until almost dry.
• Then add sherry vinegar and duck stock and reduce until there is roughly 1 quart left.
• Strain into another non-reactive sauce pot. Add honey and sage. Let simmer for 10 minutes.
• Strain again into another sauce pot.

Method for Figs & Chantrells

• In another sauté pan heat butter at medium high heat. Add shallots and cook until slightly browned.
• Add in Chantrells and cook until tender.
• Add figs tossed with butter and Girolles for about 30 seconds. Add parsley and take off heat.

Method to Finish Hay Smoked Duck

• Preheat oven to 350 degrees.
• Pull out duck and allow to temper. Meanwhile heat up a stainless non reactive sauté pan.
• Place on medium-high heat and lay duck fat side down in the pan. Cook until fat has become very nice and crispy.
• Then, flip duck and place pan in oven for 5-6 minutes.
• Remove duck from pan and allow to rest.

To Plate

• Spoon some warm polenta onto the middle of each plate.
• Return the duck breasts to a hot oven for 1-2 minutes to heat through.
• Slice them and arrange the slices on the polenta.
• Spoon equal amounts of Chantrells and figs over the duck. Sauce each duck and swirl some around the plate.
• Garnish with fried sage and crunchy sea salt. Serve hot.

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