Chef Tip: How to Cook a Duck Breast

The Perfect Duck Breast




      This week we received an email from our friend Joe M. in Massachusetts who wants to cook a special meal for his wife. The first thing we thought of was Duck breast. Duck is a beautiful protein that most people only eat when at a restaurant, so cooking it at home will surely impress your significant other.

      Duck is an animal that is cooked completely differently than it may seem. The legs are tough and fat which are best when braised or confit; and the breast are cooked more similarly to beef than chicken. Unlike a chicken the skin of the duck breast is very thick and fatty, but when rendered out it becomes the most crisp and succulent part of the dish. For Repair My Recipe cooking the perfect Duck breast involves a cast iron skillet and low heat to render out the fat. This all begins though with preparing the duck breast.

1. Begin by scoring the skin of the duck using the point of a sharp paring knife. Scoring is slicing through just the top layer of skin so that the fat underneath can render out.

2. Pat the skin dry with a paper towel and season with salt and pepper.

3. Lay the duck breast skin side down in a cold cast iron skillet. Turn the heat to medium and allow the fat to melt and skin to crisp, about 10 minutes.

4. Once golden brown and crisp flip the duck breast, add a nice pat of butter, a garlic clove, and a sprig of thyme and rosemary.  Baste the duck with the flavored butter and cook over high heat for 5 minutes. Internal temperature should read about 130 F, REMEMBER it should be medium rare.

5. Remove the duck breast from the pan and allow it to rest for 5 minutes. Slice thinly and enjoy.

Ultimate Superbowl Cheese Ball

Bacon Beer Cheese Ball
Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 10 minutes
Cooling time: 1 hour


      The BIG Sunday is almost here and everyone should be prepared. Whether you're into watching the game or just there for the commercials the most important aspect is the food. The super bowl spread is filled with giant pots of chili, plates of nachos, and bowls of wings but what happened to the lonely cheese ball?Prepackaged cheese balls are now reserved to the dark corner of the dairy aisle with their red wine swirl and sliced almonds. Why not bring it back to glory? Add some creativity, fresh ingredients, and make this snack the centerpiece of your spread.

Ingredients
4 Slices Bacon, diced
1/4 up Beer
8 oz Sharp Cheddar Cheese, grated
4 o Cream Cheese, at room temperature
1/2 tsp Worcestershire sauce
1 tsp Black Pepper
1 tsp sugar
1/4 cup chives, minced
1 cup Pretzels, crushed

Procedure
1. Heat a saute pan over medium heat and add the diced bacon. Cook until the fat has rendered out and bacon is crisped, about 5 minutes.
2. When the bacon is cooked deglaze the pan by adding the beer. Simmer on low heat for 2 minutes just to cook off the alcohol and concentrate the flavor, Then turn off the heat and allow to cool.
3. In a mixing bowl combine the grated cheddar and cream cheese with a rubber spatula. Add the bacon and beer mixture, Worcestershire sauce, pepper,sugar, and chive and stir to thoroughly combine.
4. Lay out a piece of plastic wrap approximately 12 x 12 inches on the counter. Place the cheese mixture in the center of the plastic and wrap it by bringing all four corners together. Twist the plastic and use your hands to form the cheese into a ball shape.
5. Refrigerate for 1 hour until the cheese has hardened into the shape. Crush 1 cup of pretzels in either a ziploc bag with a rolling pin or a few pulses in a food processor.
6. Remove the plastic from the cheese ball and roll it in the crushed pretzels to create a crust. The wrap in fresh plastic wrap and refrigerate until ready to use.

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Cauliflower Bisque

Roasted Cauliflower and Celeriac Bisque

Yield: 3 quarts, 6-8 servings
Prep time: 10 minutes
Cook time: 45 minutes







      We've heard that the new "it" vegetable of 2014 is going to be cauliflower, and why not. This versatile vegetable can be steamed, roasted, mashed,or pureed and can act as a replacement in many savory dishes. Since its national soup month the chefs decided to create a creamy soup that anyone can make on a weekday.

Ingredients
1 head Cauliflower
2 cup Celeriac, peeled and diced
1 Tbsp salt
1 Tbsp pepper
1/4 cup olive oil
1 cup onion, small diced
1 clove garlic, minced
1/2 cup white wine
6 cups chicken stock or veg stock
1 cup heavy cream

Procedure
1. Preheat the oven to 350 degrees F. Prep the cauliflower by removing the core and green leaves, and separating into florets. Peel the skin off of the celeriac and dice it into large chunks.
2. Combine the cauliflower and celeriac in a large bowl and toss with the salt, pepper, and oil. Spread into a single layer on a baking sheet and roast in the oven for 30 minutes.
3.  When the vegetables are tender heat a tablespoon of oil in a large soup pot, add the onions and garlic and cook for 5 minutes over medium heat.
4. Add the roasted vegetables to the pot and de-glaze with the white wine.
5. Pour in the chicken stock and heavy cream, simmer on low for 15 minutes.
6. Blend the soup in batches using a blender on high until a smooth consistency is achieved. Season with salt and pepper and serve.

Chef's Note
      Celeriac is a winter vegetable that is the bulbous root of a variety of celery. It has a low starch level and taste similar to stalk celery but with a little sweetness. If celeriac is not available at your store parsnips are a great replacement or just use all cauliflower.

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Hot Chocolate Cocktail

Adult Hot Chocolate Cocktail

Yield: 1 serving

Prep time: 10 minutes

       It hasn't been too long since we posted our kid friendly hot chocolate, but we decided to elevate it even further for all of the adult themed holiday parties this year. With its nutty and creamy notes, the Irish cream whiskey plays perfectly well with the peppermint schnapps and hot chocolate.

Ingredients

1 cup hot chocolate, preferably RMR homemade

1 ½ oz Irish cream whiskey

¾ oz peppermint schnapps

1 oz spiced whip cream

Procedure

1. Prepare either your homemade or packet hot chocolate, stir in the Irish cream whiskey and schnapps.

2. Serve warm and garnish with a peppermint stick, or peppermint bark, and a dollop of spiced whipped cream.

Chef’s Note

      Adding spices or extracts to whipped cream I a great way to change the flavor combinations of an ordinary drink. Our spiced whip cream adds an extra zip to the initial creaminess of the cocktail.

Spiced Whip Cream

1 cup heavy cream

½ tsp cinnamon

½ tsp cayenne

1 tbsp sugar

Combine all ingredients in a bowl, whisk with a hand mixer until medium peaks form, serve.

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Peppermint Bark

Peppermint Bark
Yield: 2 lbs
Prep time: 10 minutes
Cool time: 2 hours




      It's the holiday season, and once again we are bombarded with the flavors of Christmas' past. Of those few acclaimed holiday essences one seems to be much more prominent than the others: peppermint. Instead of cringing at the idea of peppermint everything, we at RMR have decided to embrace the holidays this year and give the people what they want. Peppermint bark is one of those classic holiday treats that makes even the scroogiest of scrooges feel just a little Christmas spirit.

Ingredients
12 oz bitter sweet chocolate
18 oz white chocolate
3/4 cup crushed peppermint candy
1/2 tsp peppermint extract

Procedure
1. If using block chocolate use a serrated knife to shave it into small pieces or use melt-able chips.
2. Spray a 9x13 baking dish with nonstick cooking spray and line with plastic wrap.
3. Set up a double boiler by adding two inches of water to a medium sauce pot, bring to a simmer over medium heat, and place a metal bowl on top of the pot.
4. Place half of the bittersweet chocolate into the metal bowl and melt it over the double boiler. Once melted remove the bowl from the simmering water and add the other half of the bitter sweet chocolate and the peppermint extract. Use a rubber spatula to stir in the chocolate pieces and use the residual heat to melt the chocolate.
5. Pour the bitter sweet chocolate into the baking dish and spread into an even layer with an offset spatula, allow to set for 10 minutes.
6. Clean the metal bowl and repeat the melting procedure with the white chocolate. Then pour the white chocolate over the bittersweet layer and spread out evenly, immediately sprinkle the peppermint candy pieces over the white chocolate.
7.Allow to set for a minimum of 2 hours. Remove the bark from the baking dish using the plastic wrap as a sling, Break the bark into pieces and serve.

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Holiday Sangria

Winter Solstice Sangria

Yield: 2 qrts,  8-10 servings

Prep time: 10 minutes

       Tired of the same old adult punch bowl being the center of your holiday party? With a few ingredients and little effort you can produce wonderfully seasonal Sangria to elevate this year’s festivities. Use a nice fruity (preferably Spanish) wine, a bit of triple sec and pomegranate juice to make your party the talk of the town for years to come.

Ingredients

2  750ml bottles red wine

16 oz pomegranate juice

1 cup triple sec

1 cup simple syrup

1 blood orange, sliced

1 lemon, sliced

1 pear, sliced

Procedure

1. In a large pitcher or punch bowl pour the wine, pom juice, triple sec, and simple syrup; stir to combine.

2. Add the sliced fruit and chill the mixture in the fridge overnight. Serve

Chef’s Note

       Simple syrup is a mixture of equal parts sugar and water. The easiest way to make it quickly is combine 1 cup of water and 1 cup of sugar in a microwave safe measuring cup. Microwave on high for 2 minutes, until the sugar has dissolved.

       The sangria makes a great drink for holiday parties and can be the base of many cocktails. Pair it with a little champagne or seltzer and you have an excellent spritzer. 

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Homemade Peppermint Mashmallow

Peppermint Marshmallows
Yield: 16, 2x2 in
Cook time: 20 minutes
Cooling time: 4 hours




      There are only two acceptable ways to top your hot chocolate: Homemade whipped cream, or homemade marshmallows. Sure, you can use the stuff that sprays out of an aerosol can, or even the fluffy pillows of sugar from your youth, but nothing ever beats the real thing. We here at RMR have decided to test our confectionery boundaries and provide you with a seasonal marshmallow that is perfect for topping rich homemade hot chocolate, creating a new spin on the classic marshmallow cereal bars, or even a just quick treat for the Christmas cook.

Ingredients
1/2 cup cold water
3 (1/4 oz ) packages unflavored gelatin
2 cups sugar
3/4 cup light corn syrup
1/8 tsp salt
1/4 tsp peppermint extract
1/8 tsp vanilla extract
5 drops red gel food coloring
1/2 cup confectioners sugar

Procedure
1. In the bowl of a stand mixer add 1/4 cup of the water and sprinkle all the gelatin over it, let stand for ten minutes.
2. In a small sauce pot combine the other 1/4 cup of water, granulated sugar, corn syrup, and salt. Bring to a boil over medium heat. Using a candy thermometer cook the mixture until it reaches 250 degrees F, about 8 to 12 minutes.
3. Remove the pot from the heat and turn the mixer on low speed. Slowly pour the sugar syrup into the bowl and turn the mixer up to high speed. Continue to whip on high speed until the mixture turns white and becomes extremely thick, about 10 to 12 minutes.
4. During the final minute of whipping add the extracts. While the sugar is whipping prepare a 9x9 baking pan by spraying it with coking spray and laying a piece of plastic wrap on the bottom, allow for a one inch overhang on all sides.
5. Pour the whipped sugar mixture into the pan using a rubber spatula sprayed with cooking spray. To create the swirl effect randomly drop the food coloring on the top of the mixture, then drag a toothpick through the coloring and create whatever design you prefer.
6. Lay a piece of plastic wrap on top of the marshmallow and allow to set for a minimum of 4 hours. When ready to cut, flip the marshmallow block out of the pan and remove the top layer of plastic.
7. Using either a pizza cutter or chef's knife, spray it with non stick cooking spray and cut the marshmallow into your desired size. After being cut toss into a large ziploc bag with the confectioners sugar and coat all sides of the marshmallow. Tap off excess sugar and serve.

Chef's Note
      Marshmallows are a great treat during the holidays and can be flavored or colored with any extract you want. They make a great gift for holiday parties and kids love a giant homemade marshmallow in their hot chocolate.

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