ROASTED MALLARD BREAST & LEGS w/SALMIS SCE

By BobD

Ingredients

• 4 SERVINGS
• Roasted Breast of Mallard with Legs in Salmis Sauce
• A Salmis is a richly flavored sauce made from the roasted bones and small pieces of game meat or birds, wine, and an ample amount of seasonings. Truffles and wild mushrooms are frequent additions.
• • 2 Mallard ducks, 1 1/2 to 2 pounds each
• • 2 tablespoons rendered duck fat
• • 1 onion, chopped
• • 1 carrot, chopped
• • 1 head of garlic, cut in half crosswise
• • 1 bouquet garni: 8 parsley steams, 4 to 6 sprigs thyme, chopped green part of 1 leek, and 1 bay leaf, tied in cheesecloth
• • 2 quarts water
• • Salt and freshly ground black pepper to taste
• • 8 shallots, fairly finely chopped
• • 4 cups dry white wine
• • 1 pound fresh linguini
• • 1/3 cup heavy or light cream

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Remove drumstick-thigh sections and breast from ducks; keep breasts on the bone. Set legs and breast aside.

2. Chop all remaining bones with a sharp knife or cleaver into 2-inch pieces. Heat 1 tablespoon of the duck fat in a large, heavy pan over medium-high heat. Add bones and any bits of meat and sear until light brown, about 20 minutes. Add onion, carrot, and garlic and cook until richly browned but not burned, stirring often. Add bouquet garni. Pour in 2 quarts water, bring to a slow boil, and reduce liquid for 1 ½ hours. Pour stock through a fine strainer and season with salt and pepper. You should have 2 ½ to 3 cups liquid. Recipe may be done 1 day ahead to this point. Stock may be frozen for 3 months.

3. Heat ½ tablespoon of duck fat in a large heavy skillet over medium0high heat. Season duck legs with salt and pepper, and add them skin side down to pan. Sauté until golden brown on both sides. Remove and set aside. Add shallots to pan and cook over medium heat until they are translucent and lightly colored, 2 to 3 minutes.

4. Pour in wine, stirring up any browned cooking bits, bring to a boil, and reduce by two-thirds. Stir in reduced stock, return legs to pan, and simmer uncovered, turning in liquid every 15 minutes, until legs are very tender when pierced with a fork, 45 minutes. Keep warm. Preheat oven to 400°F. Bring a large pot of salted water to a boil.

5. Brush duck breast with remaining ½ tablespoon fat. Season with salt and pepper, place in a roasting pan, and roast until rare or medium rare, 12 to 15 minutes. While breasts cook, boil pasta in salted water until al dente. Drain and toss with cream. Divide among 4 plates and keep warm. Let breast rest for 5 minutes when cooked.

6. Cut breasts from the bone and slice each into 3 pieces lengthwise. Place on plates with pasta. Add a leg to each plate and spoon on salmis sauce. Serve at once.