by Anne Maxfield on January 14, 2011
This week’s cook-along recipe is for duck confit with Brussels sprouts adapted from Bouchon by Thomas Keller. Because of some over enthusiastic shopping on Gilt Groupe in the Accidental Locavore’s refrigerator were a lot of local Hudson Valley duck legs confit. You can make your own, or get them from Hudson Valley Fois Gras, or D”Artagnan. The other thing you’ll need is some garlic confit, which is super simple to make, and something you’ll be happy to have around the house. I’ve simplified it and served it as a main course, not a first course as he has it. Supposed to serve 4 as a first course:
- 4 pieces duck confit (excess fat scraped off)
- 12 ounces Brussels sprouts (about 16), trimmed and cut in half lengthwise
- 1 small shallot minced
- 1 tablespoon minced fresh thyme
- 12 cloves garlic confit (you could probably use some roasted garlic, but make the confit, you’ll be glad you did)
- 1 1/4 cups chicken stock
- 3 tablespoons Dijon mustard
- 1/4 cup creme fraiche (if you were desperate you could substitute heavy cream, but cut back on the chicken stock)
- 2 tablespoons minced chives
Preheat the oven to 375. Steam the Brussels sprouts in the microwave on high for 4 minutes, until crisp tender, or steam them on the stove. Set aside. Heat a nonstick pan that will hold the duck legs in one layer over medium high heat. When the pan is hot, add the duck legs skin side down, and cook for 5-6 minutes until the skin is golden brown. Remove the pan from the heat, and spoon enough fat to cover the bottom of a baking dish big enough to hold the legs in one layer. Put the legs in, skin side up, and bake for 8 minutes until warmed through. Discard all but 2 teaspoons of fat from the pan (if you have a lot left, save it for sauteing potatoes or veggies). Return to medium high heat, add the shallots, thyme, and garlic confit. Sweat the shallots for a minute, then add the chicken stock. Bring to a simmer, and simmer for 2 minutes. Whisk in the mustard and creme fraiche. Add the Brussels sprouts, and simmer until the sprouts are warmed through, and the sauce has reduced to coat them. Remove from the heat and stir in the chives. Divide the Brussels sprouts and sauce among four plates, and top each with a duck leg. Serve and enjoy.
My rating: 3.5 stars. It was good but it was rich duck leg on top of rich Brussels sprouts. Needed some acid or brightness to lift it a little. I forgot the chives, so that might have done it. The sauce was a little thin, and I was worried about reducing it too much and turning the Brussels sprouts into mush. Next time less chicken broth, or reduce the sauce before adding the sprouts back in. It took about half an hour to make, if you had all the components. For a main course, you could add a side dish, like mashed potatoes, and it would be plenty of food. This would also work with a sauteed duck breast (see Frank’s rating), or even pork chops in place of the confit.
Frank’s rating: 4 stars. “Would be great if it wasn’t a leg”. “Bird legs, must be a Maxfield thing.”
What did you think?
by Anne Maxfield on November 19, 2010
Thanksgiving has become an interesting holiday. For the past few years, the Accidental Locavore has traded her apron for clown make-up and marches in the Macy*s Thanksgiving Parade. When I’m not clowning around, these are a couple of my favorite side dish recipes. The first is a delicious cranberry sauce, the second a great way to combine pearl onions and Brussels sprouts (and you can still find local ones) so everyone will love them.
Cranberry, Onion and Apricot Confit:
- 2 pounds onions, thinly sliced
- 1/3 cup sugar
- 1/2 stick unsalted butter
- 2 teaspoons garlic, minced
- 1/2 cup red wine vinegar
- 1/4 cup water
- 2 cups cranberries
- salt
- 1/2 cup dried apricots, chopped (I use the slab apricots from Trader Joes)
Melt the butter in a large skillet over moderate heat, add the onions and sugar,stir, and cook until the onions are pale golden. Add the garlic and cook for 1 minute, stirring. Add the vinegar, water, cranberries, a pinch of salt, and cook the mixture, stirring for 10-15 minutes until the cranberries have burst and are soft. Stir in the apricots and cook for one more minute. Serve warm or at room temperature. You can make this ahead as it will keep in the fridge for 2 weeks covered.
Brussels Sprouts and Pearl Onions in Horseradish Cream (adapted from Bon Appetit)
- 1 bag frozen pearl onions thawed (true confessions, I always buy pearl onions frozen, it’s such a pain to peel them, but if you want to go the fresh route, blanch them and peel them)
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half the long way
- 3 tablespoons horseradish (feel free to use more to taste)
- 2 teaspoons flour
- 1/8 teaspoon ground allspice (you could use nutmeg)
- 3/4 cup heavy cream
- 3 tablespoons butter
- salt and pepper
- 1 teaspoon chopped fresh thyme
Cook the Brussels sprouts until just tender either in a microwave for 5 minutes, or boil them in salted water for about 6 minutes. Drain well and set aside. Combine the horseradish, flour and allspice in a small bowl, mix well and whisk in the cream. Set aside. Melt the butter in a large skillet over medium heat. Add the thyme and stir 30 seconds. Add the onions and Brussels sprouts and saute until heated through, about 4 minutes. Add the horseradish mixture, and cook, stirring occasionally, until the cream is reduced to a glaze, coating the vegetables, about 3 minutes. Season to taste with salt and pepper and more horseradish if you like. Serve and enjoy.
Happy Thanksgiving!
by Anne Maxfield on October 11, 2010
The Accidental Locavore is probably one of few people who would rather get a primeval stalk of Brussels sprouts than a handful of butternut squash, but to quote an over-use cliche, there you go. However, it’s great to still be getting wonderful tomatoes, and I savor each bite, knowing it could be a long, long time before tomatoes are back in season. The herb garden is looking a little worse for wear, basil and mint gone, but sage still going strong, and there are still cherry tomatoes on the vine. I’m planning to make some of my favorite meatballs, with the sage and cherry tomatoes, some ground veal from up the road, and some baby artichokes (certainly not local). I’ll post the recipe Friday.
What else was in this week’s basket? Green peppers, which quickly made their way into the chicken my husband made Saturday, the aforementioned butternut squash, tomatoes, broccoli, cauliflower, salad greens, and russet potatoes. Now, if I could only remember what I wanted the russets for…
There were also some lovely, slim, green beans which I cooked very simply for dinner with Frank’s chicken.
- Stem the beans, and steam in the microwave for 5 minutes.
- Toast a handful of pine nuts (you could use any other nuts you like)
- In a saute pan, melt about a tablespoon of butter and some olive oil
- Add the beans, pine nuts, some salt and pepper, and about a teaspoon ofherbs de provence, crushed
- Saute about 5 minutes, tossing them to coat, and serve.
And while we ended up doing something else for dinner that night, we were going to roast the acorn squash.
- Preheat the oven to 350 degrees
- Halve the squash, and remove the seeds
- Put the cleaned squash on a baking sheet, and dot the cavities with butter.
- Add your choice of maple syrup, or brown sugar (or both)
- Bake until tender about 45 minutes
- I top with my cousin’s amazing rhubarb chutney, but you can enjoy as is, or add your favorite condiment.
Maybe if we ask nicely, Ellen will share the chutney recipe with us?
by Anne Maxfield on September 24, 2010
Brussels sprouts are one of those love ‘em or hate ‘em veggies. I happen to love them. First of all, they’re cute little mini-cabbages. Secondly, when you first see them growing on those big Bam-Bam like stalks, you really shake your head in amazement (but don’t be afraid to buy them, just cut them off). Thirdly, when cooked properly, they taste great. As with a lot of things, bacon makes them better.
- If you have them on the stalk, first cut them off with a small sharp knife.
- Trim any loose, or yellow outer leaves, and wash them.
- I like to cut them in half like the photo because it gives more surface area to brown.
- If you are dealing with someone who is not a big fan, or if you’ve got large sprouts, I like to give them a quick steam in the microwave for about 2 minutes in a dish with a little water, covered.
- While the sprouts are steaming, take a couple slices of bacon (depending on how many sprouts, and how much bacon you like), and cut them into 1/2″ strips.
- Slowly saute them in a pan over medium heat, with a little olive oil so they render their fat and become almost crispy.
- When the bacon is almost cooked, turn the pan up to medium high heat, add the Brussels sprouts.
- Let them sit without stirring for a couple of minutes so they caramelize and get nice and brown (it will make them sweeter).
- Toss them and cook until they are all nicely browned.
- You can finish them with a little balsamic vinegar and/or butter.
- Put it in at the end with salt and pepper and stir to coat.
Does this make you a fan?
