Stone Church Farm Heirloom Country Duck with Oven-Dried Jonagold Apples and Foie Gras
- 4 whole ducks
- 16 ounces brandy
- 8 ounces sugar
- 8 Jonagold apples
- 12 ounces cooked foie gras, diced
- 1 pound caul fat (fatty membrane from a pig, sheep, or cow, resembling fine netting)
- Salt and freshly ground black pepper
- 8 ounces flour
- 4 eggs, beaten
- 12 ounces corn flakes
- Mashed potatoes:
- 2 pounds baking potatoes, like russets, peeled and diced
- 4 ounces butter
- 4 ounces sour cream
- Salt and pepper
- 8 ounces duck reduction, store bought or home made
- 6 fresh or canned black truffles, thinly sliced
Preheat oven 150 degrees F.
Begin by removing the duck breasts with the skins on, and set aside in the refrigerator. Remove the thighs and legs from ducks. Debone the thighs, keeping legs and thighs attached, and lightly pound. With the loose meat, shape the legs into a drumstick.
Peel all the apples, and core them, keeping the core and peels. Slice 4 apples thinly, place on a baking sheet, and bake for 2 hours. Once they have baked, remove from oven, and small dice. Reserve remaining apples in acidulated water.
Mix the fois gras with the diced apples, season with salt and pepper, and chill in the refrigerator.
Pull the skin of each duck breast 3/4 of the way down, and season with salt and pepper. Place foie gras and apple mixture on flesh, place skin over to seal, and form with your hands. Using the caul fat, wrap each breast tightly and freeze for 2 hours.
Preheat a deep fryer to 360 degrees F.
Remove the duck breast from the freezer, sear on high heat for 1 to 2 minutes. Remove from heat and set aside in the refrigerator.
Preheat oven to 350 degrees F.
Slice 3 cored apples into rings and shape with a cookie cutter. Place a slice in each for 4 to 6 buttered ring molds. Using a piping bag, pipe a thin layer of mashed potatoes on the apple slices. Add a layer of thinly sliced black truffles, repeat until tower is 2 1/2 inches tall, and bake for 15 minutes. Raise the oven temperature to 400 degrees F.
Using the leftover peels and cores, add to the brandy in a saucepot and flambe. Once flame is gone, reduce the brandy to a light syrup and strain. Add this to the duck reduction (you may use store bought reduction if you do not have any), and reheat, but do not bring to a boil.
Slice duck breasts and place it in a 400 degree F oven for 4 minutes. Place fried duck legs in oven and heat up for 4 minutes.
Recipe courtesy of Steve Smrcini, Old Drovers Inn, N.Y.