Duck with Fig Sauce by Chef Pierre Landet

Last weekend, we attended the taste of France which was held at Pier 54 in New York City.

Although it started past 30 minutes later, it was an enjoyable moment to feel transplanted to France for the afternoon.

The official currency was Marianes.  One had to buy Marianes (tickets) which had a dollar value for each Marianes which was equivalent to 2.  A little bit challenging to calculate to buy food and beverage with.  It would have been simpler to just equate each Marianes to $1.

We went for the food experience and was delighted to have done so.  Chefs from restaurants, some of whom traveled from afar participated in this weekend event.

Besides the food, there were cooking demonstrations.  Here's one of the cooking demonstration we watched:

Above is Chef Pierre Landet, a native of Toulouse, France who has served at several Michelin Star restaurants such as Taillevent in Paris; where I've dined.  He is knowledgeable in both French traditional and modern cooking.  He currently has a restaurant in the north part of New York City called Le Marina near the Hudson River.  He has earned the title Maitre Cusinier de France.

He used duck breast which he scored and seasoned with salt, sugar and pepper.  Then he placed it in a hot frying pan with skin down to cook for about 10 minutes.  Then he turned the duck over to cook another 7-10 minutes.

Please click below to follow his recipe for the duck with fig sauce:

The sponsor for the cooking demonstration was D'Artagnan, purveyor of French food.
While the duck is cooking, he cuts the figs, which is currently in season, into halves.  Please click below to follow the recipe.

He removed the duck breast and put it aside while he made the sauce.

Ingredients for the sauce:
Figs, sugar, armagnac, butter, stock, demi-glaze (or demi-glace)

First he puts sugar in the frying pan on medium high heat.  When it starts to caramelize, he added the figs.  Then he added the armagnac.  Let it evaporate a little bit then added the demi-glaze and stock.
He covered the pan to cook the figs for about 5-10 minutes.
When done, he added lots of butter till it became slightly thick in consistency.

Then he cut up the duck breast before adding the sauce:

Please click below to watch him plate the duck breast.

This is typical French cooking.  As for myself, I have made duck breast using a similar recipe with dried cherries instead which I soak in wine or brandy for about 20 minutes before adding it in the sauce.

http://letasteoffrance.com/08/pierre-landet-la-marina-new-york/
La Marina

348 Dyckman St
Manhattan, NY 10034 (on the Hudson)

Tel. 212 567 6300
info@lamarinaNYC.com

EASY DUCK BREAST WITH CHERRY SAUCE

I love duck - in many ways.  This recipe is simple enough to do even after a hard day's work and even fit to serve to guests.

INGREDIENTS:
1/2 cup white wine
1/3 cup dried cherries
2 pieces duck breast
salt/pepper to taste
1/4 cup chicken broth
1/2 TB Demi-Glace (demi glaze by D'Artagnan) (can find through Amazon)
1TB butter

In a bowl, measure about 1/2 cup of white wine and 1/3 cup of dried cherries. Soak for 15-30 minutes.

Meanwhile, take 2 pieces of duck breast.  Slit the skin side diagonally across about 3/4 inch apart.  Repeat going the other way across over the other slit.  Season with salt and pepper.

Heat frying pan to medium high and add duck, skin side down to cook for 10 minutes.  Fat will be rendered.  Turn duck over and cook for another 8 minutes.

Remove duck and pour off fat leaving 1 Tablespoon in pan.  Return pan back on stove and pour the white wine and soaked cherries in the pan.  Simmer till alcohol reduces in half.  Then add 1/4 cup chicken broth and half Tablespoon of French concentrated Demi-Glace (demi-glaze).  When all is incorporated, add 1 TB of butter.  See glaze sauce preparation below:

*Do not overcook. Duck meat must be pink when sliced.  You will ruin this dish if you overcook it fully.

http://www.saveur.com/article/Kitchen/The-Next-Best-Thing

You may serve this dish either with red, black or wild rice.  It also goes well with garlic mashed potatoes.