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1
Remove the breast and the legs from the duck (you can ask your butcher to do this for you).
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2
Remove the skin from the legs and reserve with the neck, heart, and gizzard.
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3
Heat an 8-inch saute pan over high heat.
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4
Add enough oil to lightly coat the bottom of the pan.
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5
Add the duck legs and sear until well browned on all sides, but not cooked through, about 8 to 10 minutes.
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6
Lower the heat to medium-low, pour off any excess fat and add the white wine.
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7
Season with salt and freshly ground black pepper.
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8
Cover with a tight lid and cook slowly over low heat for 1 1/2 hours or until the meat falls off the bones.
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9
Remove the legs from the liquid and remove all the meat from the bones and set aside.
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10
Pour the braising liquid into a shallow container and remove the fat - if you refrigerate the braising liquid overnight the fat will solidify and be easy to remove.
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11
There should be at least 1 cup of braising liquid left after the removal of the fat, if not, add chicken stock to make up 1 cup.
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12
Add the braised meat back to the braising liquid and cook over low heat, just until the meat is heated through.
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13
Set aside and keep warm.
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14
Heat a large saute pan over medium-high heat.
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15
When the pan is hot, add the duck breasts, skin side down, lower the heat to medium-low, and cook without turning for 20 minutes, lowering the heat if the skin gets too dark and removing excess fat from the pan as it renders from the duck.
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16
During the last few minutes of cooking, season the flesh side with salt.
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17
Turn the breasts over and cook for 3 minutes.
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18
The duck breast should be medium rare to medium to be perfect.
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19
Remove the duck breast from the pan and let rest on a plate, reserving any juices that accumulate.
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20
Slice each breast into 4 to 6 slices.
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21
Remove the stewed duck meat from the braising liquid.
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22
Add the Pear Sauce to the braising liquid and strain through a fine strainer.
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23
Add any juices from the duck breast, the pear brandy and the butter and whisk well.
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24
Place a scoop of Barley Risotto slightly off center.
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25
Place some of the braised meat in front and the Wilted Greens on either side of the risotto.
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26
Place slices of the duck atop the braised meat.
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27
Drizzle the meat with the sauce.
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28
Sprinkle with toasted hazelnuts and place the dried pear slices into the risotto.
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29
6 pears
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30
Special Equipment: food dehydrator
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31
Special Equipment: spice grinder
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32
Using a juicer, juice 2 pears to get 1/2 cup of juice.
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33
The pears can also be grated into a bowl lined with a clean kitchen towel.
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34
Once the pulp is in the towel, close the towel and squeeze all the juice out into the bowl.
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35
Thinly slice the remaining 4 pears lengthwise.
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36
Place in a food dehydrator and dry until crisp according to manufacturer's recommendations.
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37
Save the best looking dry pear slices to garnish the plate.
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38
Using a spice grinder grind the dried pears to a powder.
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39
Add 1/2 cup of the pear powder to the 1/2 cup of juice and let sit.
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40
The juice will thicken quickly and be about the consistency of peanut butter.
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41
1 small butternut squash
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42
Vegetable oil, to oil baking sheet
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43
1 cup barley
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44
1 1/2 cups water
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45
Salt and freshly ground black pepper
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46
2 tablespoons butter
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47
Preheat oven to 350 degrees F.
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48
Halve the butternut squash lengthwise and scoop out the seeds and discard.
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49
Lightly oil a sheet pan, place the squash flesh side down, and roast until soft, about 45 minutes.
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50
Set aside to cool, then scoop out of the skin and puree until smooth using a food mill or food processor.
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51
Refrigerate.
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52
Soak the barley in the water, cover, and refrigerate overnight.
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53
Pour the barley and the soaking water into a saucepan and bring to a simmer.
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54
Simmer until softened, about 10 to 15 minutes.
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55
Add the butternut squash puree and season with salt and black pepper and keep warm until needed.
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56
Add butter right before serving.
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57
2 bunches cleaned, dried Swiss chard
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58
Canola oil, for wilting greens
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59
Heat a large saute pan over medium-high heat.
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60
Add enough canola oil to lightly coat the bottom of the pan.
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61
Add the greens and cook, tossing often, just until greens are wilted and stalks are crisp-tender, about 5 minutes.
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62
Set aside and keep hot.
