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Crisp Pear-Leek Roast Duck

11/28/2018

Serves 4
1 5 lb. whole Pekin duck
4 cups boiling-hot water
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper, plus 1 tablespoon
2 tablespoons of duck fat (or two tablespoons of butter)
2 medium leeks, cleaned, sliced and minced, white only
1 ½ cup dry white wine
1 -8 oz. jar pear jam

Put oven rack in middle position and preheat oven to 425°F.
Rinse the duck inside and out. Prick the skin of the duck all over with sharp fork tines. Fold the neck skin under the body and fold the wings behind the body over the skin.
Breast side up, place the duck in your clean sink and pour the boiling hot water over it, turning as required. Check for remaining pin feathers as required.
Cool duck, then pour out any water from cavity into pan.
Place the duck on a rack in a 13”X9”X3” roasting pan.
Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and 2 teaspoons of the pepper. Set aside.
Heat the duck fat in a large skillet. Add the leeks and sauté until translucent.
Add the wine and the pear jam and stir gently until it has melted and is well mixed with the leeks. Cook down about ¼ of the volume, until thickened.
Baste the breast lightly with the pear mixture.
Turn the duck breast side down in the rack and baste all exposed parts of the bird with the pear leek mixture.
Roast duck, breast side down, for 30 to 40 minutes. Remove from oven. Turn duck over using thermal rubber gloves, and roast 30 to 40 minutes more.
Remove the duck from the oven. Tilt the duck to allow collected liquid to drain off. Baste again, this time liberally, with the pear leek mixture.
Return the duck to the oven for approximately another 15 minutes. Skin should be crisp but not overly dark
Transfer duck to a prepared serving platter and let stand 15 minutes before carving.
Serve with the remaining pear leek sauce.

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Green Beans with Lemon and Pine Nuts

11/13/2018

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Serves: 6

1½ lb green beans, trimmed and cut diagonally into ½ -inch pieces
¼ cup pine nuts
2 tablespoons finely chopped fresh flat-leaf parsley
1½ teaspoons finely grated fresh lemon zest
2 teaspoons extra-virgin olive oil

Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes.
Drain well in a colander.
Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste. Serve

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Lamb Shanks Braised with Anise, Blood Oranges and Coconut Milk

11/7/2018

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Serves: 6

8 whole star anise (or 6 tablespoons pre-ground whole star anise*)
6 lamb shanks (about 1 pound each), fat and sinew trimmed
3 tablespoons olive oil, divided
3 cups chopped onions
2 ½ cups chopped celery
1 ½ cups chopped carrots
2 tablespoons chopped garlic
7 cups low sodium Chicken stock
10 oz. Lite coconut milk
1 cup blood orange juice
2 ½ tablespoons grated blood orange zest
2 tablespoons honey
Sliced blood oranges – optional garnish

Finely grind star anise in spice grinder or in mortar with pestle.
Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper.
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch.
Transfer lamb to bowl.
Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until soft and transparent, about 10 minutes.
Add all stock, orange juice, zest and remaining star anise. Mix well and bring to boil. Reduce heat to a low simmer. Return lamb to pot and cover. Continue to cook until lamb is tender, about 1 hour 45 minutes.
Transfer lamb to large bowl. Cover with foil. Working in batches as needed, transfer cooking liquid and vegetables to processor; puree until smooth.
Return liquid to pot. Bring to a boil and simmer until liquid is reduced to about 6 cups, about 20 minutes.
Mix in honey. Season to taste with salt and pepper. Either pour the gravy over lamb or serve on the side.

ADVANCE PREP: Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.

* The powder of the whole star anise is more flavorful than ground seeds.

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Crisp Pear-Leek Roast Duck

Green Beans with Lemon and Pine Nuts

Lamb Shanks Braised with Anise, Blood Oranges and Coconut Milk

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