Tag Archives: Red Wine Sauce

Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce

Duck-Hominy-Cabbage2

I’m still working on my wild duck cooking skill and the best result I’ve gotten so far is through removing the breasts and legs and cooking them separately. I’ve made a “quick salad” for my kids and I recently and I basically sautéed everything for different times and then sliced and served on top of a tart green salad. That was very nice and I achieved the well cooked crispy legs I complained about missing in this post. I also managed to get the breasts to be medium with a crispy skin, but some parts were over-cooked a bit and overcooked wild duck is not a very good thing.

Baked Duck Legs

Wild Duck-Legs-Breast

For this dish I took it to the next logical level and did what experienced cooks and chefs always instruct us to do: cook the breasts and legs separately each to their optimum doneness. It’s that “optimum doneness” part that can be a bit tricky while shooting for a crisp skin on such lean small birds. The way I tackled it is to cook the breasts sous vide and the legs baked in a very hot oven. The legs were well-done and crisp and the breasts were a lovely medium rare and a nice rosy color, even after a quick sear in a hot pan to crisp the skin. Before cooking the meat I simply salted it and rubbed it with a bit of thyme the night before and the breasts were packaged in FoodSaver bags with a bit of butter in  there before going in the  water at 55C for about an hour.

To go with the duck I made red braised cabbage and fried hominy cakes. The cabbage is from Gordon Ramsey’s “*** Chef” that I posted about a while back. It’s a very simple recipe of cabbage, butter and vinegar. The end result is delicious and very flavorful, much more than the sum of its parts. The hominy cakes are another direct rip off from Hank Shaw where he also pairs it with duck, canvasback to be exact. I followed Hank’s recipe verbatim and it worked perfectly. The grits cakes held together and had a great crispy exterior and a lovely soft interior. The flavor was mild and it really offset all the other robust flavors in the dish from the duck, cabbage and sauce. The dish needed the texture and the cakes delivered it in strides. The bread crumbs I used were made from a loaf of bread I baked with poppy seeds and that’s why the cakes’ crust has all these little black specs in it. That looked pretty neat and worked well with the sort of Germanic theme of dish.

Hominy Grits Cakes

Hominy Grits Cakes2

The sauce here is based on the duck carcasses. After removing the breasts and legs, I cut up the remaining bones and trimmings and made a stock with them. I wanted the stock to be robust and full of flavor, so I first roasted the cut up oil-rubbed carcasses and sautéed a bunch of aromatics in the drippings in the pan. Then I deglazed the pan with Madeira and sherry vinegar. Everything went in the pressure cooker and cooked at 15 psi for about an hour and half. I ended up with a good 1.5 quarts of amazing duck stock. I used about a cup for the sauce and the rest is now frozen for other applications (possibly an oyster and duck gumbo to use up the last three birds I have in the near future). The sauce is prepared like a traditional red wine sauce made by simmering red wine and aromatics with the addition of chopped fresh beets. I added the beets for color and flavor, another item that to me sounds Germanic as well. After the wine is reduced I added in the duck stock and allowed that to reduce a bit as well before enriching with a bit of butter. The sauce had everything I was looking for a rich color and deep flavor.

Duck-Hominy-Cabbage

Roasted Teal with Delicata Squash, Farro and Spiced Red Wine Sauce

Teal-Farro-Delicata-Spiced Wine

About a month or so ago I finally got all my plans in order and booked a hunting trip with a local guide to see if I can get myself some wild ducks. It’s been many years since I’ve been hunting but finally I get myself a gun, license and practiced some clay shooting at local range to get the rust out of my shooting. In no small way I have Hank Shaw to thank for the motivation. To say his hunting, fishing and cooking articles at his blog and in his book, “Hunt, Gather, Cook: Finding the Forgotten Feast” were inspiring is an understatement. All in all, I ended up with several mallards that day and a couple of nice teal. Teal are small, about the size of a pigeon and are supposed to be delicious so I wanted to show them off by cooking them whole.

Teal

I roasted them simply by following Hank’s instruction. I first seasoned them with salt and a mixture of orange zest, allspice and thyme. I then baked the birds in a very hot oven to a medium rare. That worked well for the breasts, but honestly I was not crazy about the texture of the legs. They remained a bit tough for my liking and the skin did not crisp as well as I would’ve liked either. The flavor of the teal though was very good. They tasted rich and robust but not too gamy. I’m glad I made a full-flavored sauce to go with them. The sauce is from a Mario Batali recipe in the Babbo Cookbook and it’s not much more than a reduced red wine sauce flavored with allspice and cloves. Batali serves it with venison and a pumpkin caponata.

Teal-Farro-Delicata-Spiced Wine2

I took another page from that recipe and made a much simplified version of that caponata using Delicata squash which is amazingly sweet. I roasted it and then tossed it with sauteed onions, raisins and red wine. To make this more substantial I tossed the squash with cooked farro. The combination was very tasty, like a rustic and comforting risotto.  The flavor of the birds was wonderful with the spiced wine sauce and the earthy squash farro.

The Fat Duck: Beef Royal (1723), Course 3

In addition to working on making a proper one-spoon quenelle (or rocher), I really need to work on applying a proper sauce “drag”. The elongated teardrop shape on a plate looks simple, but it is tricky. More practice is needed to apply that properly. On to this dish. I really liked the short rib preparation from course #2, but I absolutely loved this one. It is one of the best steaks I have ever cooked. I am sure that is partially due to the dry aged rib eye steaks I bought from Pete’s Fine Meats, but also the preparation was spot on delicious.

In the continuation to Blumenthal’s take on the Beef Royal dish, he prepares a steak coated with a crust made from a combination of beef crackers, panko bread crumbs, crispy short rib strands and herbs. Then he serves it with a mushroom ketchup, onion sauce, reduced beef sauce, mushrooms and fried crispy bone marrow. The combination is classic and brilliantly interpreted.

The most time-consuming part of this whole process is making the coating for the beef, the Chef calls it “Beef Shreds”. First, I made a beef cracker using Tapioca starch. The idea for these crackers is to mix a flavorful base (in this case, ground beef, seasoning and beef sauce base from the original preparation) with Tapioca starch to make a dough. The dough is then steamed till cooked and cooled. Then it is sliced and dried for a couple of hours. The last step is to fry it.

Below are pictures of the beef cracker dough…mmmm…

Dried crackers…

 …and Fried crackers. These are crispy, spicy and tasty. I wish I saved some before pulverizing them.

The end result is not unlike pork cracklings or chicharones. This can be done with cheese instead of beef, click here for a version from the  Alinea cookbook prepared by Martin at Alineaphile. It can also be done with vegetables to get vegetable puffs or crackers, click here to see what Dave at EatFoo prepared with it.

The next step in preparing the shards is to crisp up pieces from the short ribs from course #2 (I still had one in the freezer saved for this recipe) and to shred it finely. That is mixed with toasted panko bread crumbs, the beef crackers from above and finely minced herbs.

For the mushroom ketchup, I used my food processor to finely mince brown mushrooms with salt. These were then allowed to drain through a cheese cloth over night. I got way more liquid than I expected. The mushrooms are squeezed to extract all the liquid and tossed away. The mushroom juice is heated briefly and set to a fluid gel with Gellan F. It is seasoned with vinegar, sugar and salt. The onion sauce is also a fluid gel made with a mixture of sautéed onions, milk, cream, thyme and then strained. The resulting sauce is set with Gellan F to get a wonderful smooth puree. This onion sauce was excellent, I ate the rest of it with a spoon after plating the dish.

To prepare the marrow from the bones I first brined the bones for 24 hours then soaked them in fresh water for 30 minutes. The marrow slid right out. I cut those into small cubes, coated them with egg wash and then dredged in a mixture of untoasted panko bread crumbs and beef cracker crumbles. I held these in the fridge for a few hours until ready to fry. Right before service they were fried for a few seconds. Marrow is a lovely and luxurious product. Some love it, some hate it. I love it in small doses. It is mostly fat and is best served in small quantities. The taste is basically like beef-flavored butter. Crispy and fried, these nuggets are a tasty snack, but I had to stop after four or five. With the dish though, the fried marrow worked very well.

The mushrooms were just sautéed in a little grapeseed oil and then tossed with some of the mushroom ketchup. I still have a good bit of that ketchup and I wonder how long it lasts. It’s savory and tart, sort of like a refined and subtle barbeque sauce.

The star of the dish is the beef. The specific cut Blumenthal uses is the Spinalis Dorsi. That is the rib eye cap, a very tender, very well marbled piece of superb beef. It combined the tenderness of a filet mignon with the full flavor and richness of a rib eye. To get a whole one, you will need to buy a big piece of prime rib, preferably from the center (ribs 2 to 7) and remove the cap on your own. That is damn expensive and, unless you are cooking for a crowd, a bit more than you need. What I did is remove the Spinalis Dorsi portion of the steaks I bought after cooking and trimmed them as needed. I also used a square piece of the eye of the rib to make a more substantial meal. The rest was sliced and went into tacos for the kids.

Below is a picture of the two steaks with the Spinalis portion outlined in red

I prepared the steaks by salting them well about 18 hours ahead of time and then rinsing and drying them. I cooked them en sous vide at 132 F for about 2 hours. In the book, Blumenthal does not sear the steaks after cooking, but I did, in a very hot cast iron pan for about 40 seconds per side to develop more flavor. After trimming the Spinalis and a good size cube of the beef, I coated them with reduced beef sauce base and covered the surface with the beef shreds mixture. More beef sauce was drizzled on the steaks in the plate after they were served with the onion sauce, mushroom ketchup, mushrooms and fried bone marrow.

The Fat Duck: Beef Royal (1723), Course 2

Heston Blumenthal of the Fat Duck restaurant outside of London is one of the most creative and sometimes really “out there” chefs today. He explores cuisine from every perspective and sense. Taste is paramount, but it’s not just about taste, it’s about an experience. Every sense is explored, he of course controls the look of the dish as well as the taste and smell. He goes a few steps past that and spends time studying how the brain works and how one might perceive a dish. How would a diner react to two jellies, one red and one orange/yellow, when told these are beet and orange jellies? Of course the diner immediately assumes that the red is the beet and the yellow is the orange. So, he will be momentarily confused when tasting orange when expecting beets! The Fat Duck book is a fascinating read -if you are interested in this sort of thing- and gives us a clear path into the mind of Blumenthal and how The Fat Duck came to be a Michelin 3-star restaurant. Every recipe has a thorough introduction delving into it’s science, inspiration and what the chef attempted to get out of it. Most recipes are very involved and require special ingredients but I intend to try more as time permits. Just like the Alinea book or The French Laundry, cooking from The Fat Duck is a learning experience. How about cooking every recipe from the book? Well it’s nuts, but someone is trying to do it in this excellent blog from the Netherlands. Good luck to him.

Certainly there are more “creative” recipes than what I chose to make first, after all this is a traditional beef in red wine sauce recipe. What really caught my attention with this recipe first was the picture. It looks stunning (like all the pictures in the book) and certainly better than the ones I took. More than the picture was the story behind the dish. Blumenthal is fascinated by old British recipes and he attempts to formulate many such recipes to fit in on the Fat Duck menu. This dish is based on a  recipe published on 1723 and a version of it was served at the coronation of James II. Blumenthal made a three course dish of Beef Royal, the first involved fried sweetbreads and oysters, the third consists of a piece of steak with marrow and mushrooms. For this post I made the second “course”, a short rib with red wine sauce, cipollini onions and turnips. The sauce is made specials with the inclusion f diced ox tongue, anchovies and gherkins.

First thing I did was the ox tongue. It is brined in a spicy salt brine and then cooked sous vide for 48 hours. I then peeled it and reserved it in the freezer till service time. The sauce was next. It’s labeled as “Beef Sauce Base” in the recipe and it’s made from roasted ox tail, beef bones and stew meet. These are all browned and cooked gently in red wine and water. The end result is a rich and beefy sauce.

For the short ribs, I let them cure in salt for a few hours. Then the ribs are seared until nicely browned. To cook them, I vacuum packed them and cooked them sous vide at 133F for 72 hours. The long cooking time makes the tough short rib meat as tender as a rib eye steak, while at the same time cooking them rare. These are not typical pot roast-like and falling apart short ribs. They need to be eaten with a knife and fork, again like a well-marbled  steak. Once out of the vacuum bags, the bone is removed and cleaned from any gristle or scum. At service time, two pieces of rib are plated with a bone in between them. Kinda Flintstonian.

Two vegetables accompany this dish. Cipollini onions confited in olive oil sous vide. These took significantly more than the 10 minutes recommended. They cooked in more like 45 minutes at 195 F, which is more like what I would expect. The other are turnips poached and cooked in a butter and water emulsion (beurre monte) until tender.

The sauce is reduced to a nice glaze and garnished with gherkins, chopped anchovies, dice of ox tongue, chopped tarragon, chives and parsley. The dish is fantastic and decadent. It is deliciously beefy, refined and old-fashioned. Both the brine and the red wine sauce had start anise which at first got me a bit worried. I did  not want to have a strong licorice flavor in there. Blumenthal likes to use it in many meat dishes because it somehow enhances the meat flavor and, when used judiciously, does not mask the flavor of the meat. I am glad I followed his advise.