I'm sure I've said this before--it is truly amazing what you might discover lurking in your very own pantry, cupboards and freezer. There it was before me, a perfectly good duck breast in my freezer! But what to do with it? I thought of my novel, The Murdery Delicious Hamwich Gumm Mystery that features a number of creepily written recipes that anticipate the action in the unfolding fiendishly hilarious drama. I wrote them with tongue firmly planted in cheek but they are actually viable dishes to make. So here I present a variation of A Recipe for Bloodcurdling Duck Breast with Red Wine Sauce that I created from ingredients I that I already had on hand. It was so delicious indeed and utterly fowl-tastic. A soupcon of ingenuity is always the best ingredient in any kitchen concoction.
Murdery Delicious Duck Breast
(Figure on one duck breast per ghoulish guest)
Several Barolo wine-soaked figs from a jar, quartered
1 cup or so of dry white wine from an already opened bottle
1 cube of porcini broth dissolved in two cups of hot water
1/2 TB ground cinnamon
4 TB butter
1/2 large white onion, thinly sliced
2 cloves garlic, minced
1 fistful of dried Polish mushrooms
1 tsp ground ginger
1 6 oz duck breast
1 TB olive oil
Melt butter and add olive oil in a large skillet over medium heat. Saute onion and garlic gently. Add figs and mushrooms. Pour in broth and simmer, reducing the liquid. Pat the duck breasts with a generous amount of salt and pepper on all sides a put in skillet, skin side down. Flip once until duck has achieved an internal temperature of 135 degrees for medium-rare. Let duck rest for ten minutes, covered in foil and then serve perhaps with roasted potatoes and green beans. And don't neglect the rest of the wine!
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox