This recipe is for duck and while it is meant to be served not thoroughly cooked this is up to you taste and you may want to bake it more than it ask for. I know we did.
Around the world duck is used quite often , here in the U.S. it is not found on tables as much as it once was. Duck meat is unique as well as rich and dark. We have been taught to always cook well done. This casserole as I shared calls for the meat to be not done as much. Peking duck is cooked to well done and still tender and succulent so I would dare to reckon that if this was done well done as well it should work as well.
Duck meat in very lean in nature but vary in fat content under their skin and the taste of meat. There are three types of ducks Peking, Muscovy and Moulard. The Moulard is a cross between pekin and Muscovy and is sterile and prized for its wonderful taste It has the most fat in it so its ideal for rendering duck fat, plus vaunted to be the best tasting of all three. Less fat than others but a bit tougher.
Peking duck is great in stew as well. It is also great with a cherry sauce. This recipe comes from Paula Wonfert's book "The Cooking of Southern France"
2 boneless duck breast halves 1 to 1 ¼ pound each
salt and freshly ground pepper
2 tbs rendered duck fat
1 large sweet onion, halved and thinly sliced
2 ounces finely diced ventreche or pancetta
2 lbs. red potatoes
½ tsp. finely chopped fresh garlic
1 tbs chopped fresh flat leaf parsley
Carve the duck breasts into ¼ inch thick slices. The meat should be very rare. Spread the slices over the potatoes and season with salt and pepper. Cover the casserole tightly, raise heat to high and cook for 2 to 3 minutes to brown the bottom of potato cake and finish cooking the duck. Bring the covered casserole to the table and serve hot.
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