This was the sixth course, and the last savory course, to my 7-course Friendsgiving party for 8 people.
I always struggle with the last savory course but I decided to keep it simple this time and it worked out to my advantage.
For the Duck Stock
- 4 Peking ducks
- Duck bones from the duck
- Canola oil, as needed
- 4 onions, chopped roughly
- 4 large carrots, chopped roughly
- 8 celery stalks, chopped roughly
- 2 garlic heads, cut in half horizontally
- 8 qts chicken stock
- Loose bouquet garni
- Mushroom trims, if available
- Salt & freshly ground pepper
Butcher and quarter the duck. Manchonner the legs and score the breasts. Cut away and reserve as much fat as possible. Breakdown the carcass. Place legs and scored breasts into the fridge.
In a large pan, sauté bones until golden brown; add onions, carrots, celery, and garlic. Continue sautéing on medium heat. Transfer browned bones and sautéed vegetables into a large stock pot. Add in chicken stock, bouquet garni, and mushroom trims and bring to a boil.
Once boiling, turn heat to a low simmer and reduce until there is one quart of liquid left.
Strain duck stock for making the cherry jus.
For the Cranberry Jus
- 3 large shallots, finely chopped
- 1 onion, finely chopped
- 2 leeks, white parts only, sliced thinly
- 1 large carrot, finely chopped
- 1 bottle fortified red wine, such as Port, Marsala, or Madeira
- Reserved duck stock
- 1 cup tart cranberries, plus some for garnish
- 1 cinnamon stick
- Butter, as needed
In a pan, sweat shallots, onions, and leeks in some butter. Then sauté carrots until golden brown. Add in fortified wine, raise heat to high, and bring to a boil. Lower heat to moderately high and simmer vigorously, uncovered, until the liquid has reduced by ⅔. Add reserved duck stock, cherries, and cinnamon stick then raise heat to high and bring to a boil. Reduce heat to medium-high, and simmer until mixture is thick enough to lightly coat back of spoon, around 45 minutes. Pour through fine-mesh strainer into small, clean saucepan. Cover and keep warm.
For the Farro
- 2 cups farro
- 4 cups chicken stock
Combine the farro, salt, and chicken stock in a large saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, about 20-40 minutes. Taste often as it is cooking, you want it to be toothsome and retain some structure. Remove from heat, drain any excess liquid, and set aside. Reserve liquid for reheating.
For the Turnips
- 1 lb Hakurei turnips
- Olive oil
Sauté turnips until golden, set aside and keep warm.
Preheat oven to 500°F.
Season duck breasts with salt & pepper, turn heat to low and place a large pan on the stove. Place breast in the pan with skin-side down. Render the fat to all the breasts slowly. Every 5 minutes, pour away rendered fat. After 20-30 minutes, turn breast around and cook flesh side for 3 seconds and remove from pan and place on a wire rack, skin-side up, to rest.
Flash heat the duck breasts in the hot oven for 1-2 minutes. Take it out and let it rest for a minute before you start slicing. Plate to your liking or in picture.
- Duck Breast
- Cherry Jus