Ingredients
- 4 ear duck breasts
- 1 teaspoon olive oil
- 4 ear duck breasts
- 1 teaspoon olive oil
- 2 cup syrah
- 10 ear black peppercorns
- 1/4 stick cinnamon
- 6 ear allspice berries
- 1 ear star anise
- 1 slice ginger
- 1/2 sprig rosemary
- 1 teaspoon orange peel
- 3 teaspoon butter
- 3 teaspoon salt and pepper
- 4 ear duck breasts
- 1 teaspoon olive oil
- 2 cup syrah
- 10 ear black peppercorns
- 1/4 stick cinnamon
- 6 ear allspice berries
- 1 ear star anise
- 1 slice ginger
- 1/2 sprig rosemary
- 1 teaspoon orange peel
- 3 teaspoon butter
- 3 teaspoon salt and pepper
- 1 ear butternut squash
- 1 ear acorn squash
- 1 ear pumpkin
- 4 ear duck breasts
- 1 teaspoon olive oil
- 2 cup syrah
- 10 ear black peppercorns
- 1/4 stick cinnamon
- 6 ear allspice berries
- 1 ear star anise
- 1 slice ginger
- 1/2 sprig rosemary
- 1 teaspoon orange peel
- 3 teaspoon butter
- 3 teaspoon salt and pepper
- 1 ear butternut squash
- 1 ear acorn squash
- 1 ear pumpkin
- 1/2 cup fall squash puree
- 2 ear eggs
- 1/4 cup cream
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 1 pinch nutmeg
- 1 pinch salt and pepper
- 4 ear duck breasts
- 1 teaspoon olive oil
- 2 cup syrah
- 10 ear black peppercorns
- 1/4 stick cinnamon
- 6 ear allspice berries
- 1 ear star anise
- 1 slice ginger
- 1/2 sprig rosemary
- 1 teaspoon orange peel
- 3 teaspoon butter
- 3 teaspoon salt and pepper
- 1 ear butternut squash
- 1 ear acorn squash
- 1 ear pumpkin
- 1/2 cup fall squash puree
- 2 ear eggs
- 1/4 cup cream
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 1 pinch nutmeg
- 1 pinch salt and pepper
- 2 bunch mustard greens
- 1 teaspoon butter or olive oil
- 1 teaspoon salt and pepper
Preparation
Baking Directions:
For the duck breast:Heat olive oil in a 12 inch saute pan over medium low heat.
Place Duck Breasts skin side down in pan.
Cook slowly, approximately 3-5 minutes, removing excess fat from pan as necessary.
Place entire pan with Duck Breasts, still skin side down, in preheated 350 degree oven for 3-4 minutes, until desired degree of doneness is achieved — medium rare is suggested, approximately 125 degrees internal temperature.
Allow duck breasts to rest 3-4 minutes before slicing.
For the spiced Syrah:Place wine in saucepan over medium heat.
Combine all herbs and spices in a sachet bag made of cheesecloth.
Add sachet to simmering wine.
Reduce wine to 1/2 cup.
Remove sachet.
Slowly whisk in butter.
Adjust seasoning with salt and pepper.
For the fall squash flan:Roasting the squash:Place prepared squash in roasting pan, skin side up.
Season with salt and pepper.
Tightly seal roasting pan with aluminum foil.
Roast squash in 350 degree oven until squash is very tender.
Cool, peel and reserve.
Puree squash using a food mill, ricer or food processorMaking the flan: Combine all ingredients in a bowl, lightly whisk until smooth.
Season to taste with salt and pepper.
Divide batter evenly amongst 4 ramekins.
Place ramekins in high sided baking dish half filled with water.
Bake in water bath at 350 degrees until batter is set in middle.
A toothpick will come out clean from the center of the flan when it is cooked.
Remove from oven.
Allow to cool for 5 minutes before removing from mold.
For the mustard greens:Heat saute pan and butter over medium heat.
Roughly chop mustard greens, add to sauté pan.
Saute mustard greens until tender.
Season to taste with salt and pepper.
FOR THE FINAL DISHRemove flan from molds, place in center of the plate.
Place a small bed of mustard greens next to flan.
Slice duck breast on bias into 5-6 slices.
Fan sliced duck around flan.
Finish with 2- 3 tablespoons of spiced Syrah.
