Roasted Duck Breast from Rundles

The first two posts from Rundles were 6-23-10 and 6-28-10. Chef Neil Baxter’s creations are certainly exceptional. I’ve not experienced Duck Breast prepared this way, but it sounds delicious.
Information on making reservations at Rundles is at the bottom of the post. Rundles, located in Stratford, Ontario on the shore of Lake Victoria is open from June 4 through September 25, 2010. Its season runs close to the same dates every year.

If you are going to visit Stratford, I highly recommend trying this out for fine dining and a memorable experience.

Roasted Duck Breast with’Tagine’ of Pork Riblets

Makes 4 servings

Duck Breasts
1 tbsp extra virgin olive oil
1 duck breast, skin on

Couscous
 cup Israeli couscous

‘Tagine’
1 tbsp olive oil
1 slab of pork riblets cut into 3 bone pieces
2 tsp garlic, chopped
 cup onion, chopped
 cup carrot, chopped
Pinch ground cinnamon
1 tsp sherry wine vinegar
4 cups chicken stock
cup tomato puree
Salt and freshly ground black pepper to taste Vegetables
2 tbsp butter
16 white pearl onions, peeled
Pinch sugar
 + 1 cup water
Salt and freshly ground black pepper, to taste
1 cup carrot, peeled, roll-cut
1 cup small white turnip, cut into wedges
 tsp curry powder
1 tbsp preserved lemon rind, finely diced

Garnish
1 tbsp sliced almonds, toasted
12 kalamata olives, pitted
4 sprigs cilantro

Method:

Preparing the ‘Tagine’
Preheat oven 350F
In large saucepan, heat olive oil over medium heat.
Place the riblets into the pan and allow to lightly brown on all sides, remove; reserve.
To the same pan add garlic, onions, carrot, cinnamon, reduce heat to medium-low; cook until onions are softened (about 10 minutes).
Add vinegar, stock, tomato puree and the reserved riblets, bring to a boil (skimming of any foam that rises to the surface), cover and cook in the oven until riblets are tender (about 1 hour). Remove riblets from pan, remove the meat from the bone; reserve.

Skim off any fat from the surface of the braising liquid, pass through a food mill; and reduce to 3 cups. Place the riblets back into the sauce.

Preparing the Couscous
Bring 2 litres of water to a boil and add 1 tablespoon of salt.
Pour the couscous into the water and cook for 3-4 minutes or until just tender, drain and reserve.

Preparing the Vegetables
In large skillet melt 1 tbsp butter, over medium-high heat, add onions, sugar; sauté until caramelized (about 4 to 5 minutes). Add 1 cup water, bring to a boil, decrease the heat, cover; simmer until the onions are soft (about 20 minutes). Season the onions with salt and pepper; reserve.

In large skillet, melt remaining 1 tbsp butter, over medium heat, add carrot, turnip, curry powder, sauté for 1 minute, add remaining 1 cup water, bring to a boil, lower heat to a simmer, cover; cook until crisp-tender (about 15 to 20 minutes), season with salt, pepper and reserve.

In small saucepan, gently re-heat ‘Tagine’ sauce, riblets, couscous, pearl onions, carrots, preserved lemon, taste and adjust the seasoning.

Preparing the Duck Breast
Preheat oven to 475F
Score the skin of the duck breast, season with salt and pepper.

In a skillet, over low heat warm olive oil, add duck breast (skin side down) and sear until most of the visible fat has been rendered from the duck breasts (about 15 to 20 minutes). Pour excess fat from the pan; place it in the oven to roast for 5 minutes. Remove the skillet from the oven, pour excess fat from the pan, turn the breasts skin side up; roast until medium-rare (about 5 more minutes). Remove from the oven and keep warm on a rack (skin side down).

Serving the Dish
Divide warmed ‘Tagine’ among 4 serving plates, top each portion with sliced duck breast, sprinkle with almonds, olives, cilantro; serve.

You can make reservations at Rundles and they are necessary.

Rundles

9 Cobourg Street, Stratford, Ontario, Canada

Tel: 519.271.6442