A FALL FESTIVAL OF FLAVORS
Fall is the best time of year for outdoor sports. Hunting and fishing opportunities abound. James Vladyka takes advantage of that offering a variety of hunting and fishing guided trips. Duck hunting is one of the favorites for James’ partner, Storm, who makes sure your ducks are retrieved quickly and in great shape. Storm can do everything short of preparing the duck meat for your gourmet meal. One of the favorites with the folks at iBass360 is Duck Breast with Black Olives. This will really impress your family and friends- not only with your shooting skills. Here are your ingredients
6 ounces of slab bacon.That’s about 4 slices thick-sliced, cut crosswise into 1/4 inch pcs.
1 1/8-inch thick slice of Serrano ham or Prosciutto, diced
5 cloves garlic, crushed
2 teaspoons fresh rosemary leaves, chopped
1 tablespoon thyme leaves, plus 1 teaspoon
1 cup chicken stock
2/3 cup Tawny Port or medium-dry Madeira
1 cup oil-cured black olives, to taste, pitted, halved, and rinsed
4 Duck breasts- about 3 lbs.
Salt and freshly ground black pepper
Cook the bacon in a large skillet over medium‑low heat, stirring often, until fat begins to render, about 6 mins.
Add the presunto and garlic and sizzle until the garlic is golden brown and the meaty bits start to crisp, about 6 mins more.
Stir in the rosemary and thyme, pour in the stock and port, and bring to a boil.
Cook for a minute, then add the olives and remove the pan from the heat
With a razor‑sharp knife, score the skin of the duck breasts in a crosshatch pattern, being mindful not to cut into the flesh. Pat dry and season with salt and pepper.
Heat a large dry skillet over medium‑low heat. Add the breasts skin side down and sear until crisp, allowing the fat to render slowly, 10 to 15 minutes. Don’t rush this—the last thing you want is a mouthful of chewy fat.
Flip and sear the other side for 3 to 4 minutes.
Meanwhile, bring the sauce back to a boil, then reduce the heat to low.
Nestle in the breasts, skin side up, and cook for 4 to 6 minutes for medium rare, 135°F on
an instant‑read thermometer.
Transfer the duck to a cutting board and let rest for 5 minutes.
Slice the breasts on an angle arrange on plates, and spoon the sauce and olives on top. Serve immediately.
This dish is great accompanied by roasted herb potatoes, multi-colored carrots, and a spinach salad- w/chopped pecans, chopped apple, chopped onion and blue cheese crumbles. Dress it when you serve with a mixture of
1⁄2 cup olive oil
2⁄3 cup red wine vinegar
2 teaspoons brown sugar
2 cloves garlic, minced
salt and pepper