1551. ALSATIAN CHOUCROUTE and DUCK CONFIT with BACON

makes 4 servings


4 duck leg confit
1 lb. (2 packs) bacon, small dice
1 lb. ventréche, large dice
4 Boudin Blanc
4 knockwurst
2 bags sauerkraut rinsed and drained
3 medium white onions, sliced thin
10 juniper berries, crushed
2 tablespoons fresh thyme leaves
4 bay leaves
3 cups dark beer
duck fat
1/3 cup veal demi-glace
salt and pepper
butter

Preheat the oven to 300°. In a heavy bottomed rondeau or oven-proof casserole, sauté the bacon, ventréche and onions in about 2 tablespoons duck fat, trying not to pick up too much color.

Add sauerkraut to the onions, juniper berries, bay leaves, thyme and season to taste with salt and pepper. Stir all of the ingredients in the pan to combine and heat through. Add the beer and cover with parchment or waxed paper buttered on one side (butter side down). Place in the oven for 2 1/3 to 3 hours or until all the liquid is about gone.

Add about 2 tablespoons of duck fat to a sauté pan and cook the duck leg confit skin side down until crisp and brown over medium heat. Remove to a baking sheet skin side up. In the same sauté pan, brown the sausages and add to the baking sheet. Place the sheet in the oven at 300° F. for 12 to 15 minutes.

Heat the demi-glace in a sauce pan and add about 4 tablespoons of butter over low heat. Swirl the pan constantly to incorporate both ingredients until the butter is just melted.

Place a quantity of the sauerkraut mixture in the center of each plate bracketed on each side with one boudin blanc and one knockwurst.

Spoon a little of the demi-glace/butter emulsion over and around the sauerkraut. Remove the thigh and leg bones from the confit leaving the meat in one piece and place skin side up over the top of the sauerkraut and serve.


bacon recipe courtesy of: D'Artagan, 280 Wilson Avenue, Newark, New Jersey 07105, (800) 327-8246 ext. 0

698. BOBWHITE QUAIL with CHESTNUT, WILD RICE and APPLE STUFFING, BACON, BOUDIN BLANC, BRUSSEL SPROUTS, BLUE PLUM MUSTARD and ROSEMARY

Serves 4

4 ea. bob white quail, boneless
1 c cooked wild rice
2 oz roasted chestnuts, chopped
2 oz dehydrated apples, brunoise
¼ tsp rubbed sage
½ tsp thyme leaves
¼ tsp minced rosemary
½ tsp garlic, minced
12 ea brussel sprouts, stemmed removed and quartered
1 tbl applewood bacon finely minced
1/4 cup chicken stock
4 ea 2 oz boudin blanc sausages or any fowl sausage
4 oz blue plum mustard (see recipe below)
4 oz quail-rosemary jus
pork crepinette
salt and pepper to taste

Remove the breast (french the wing bones) and legs from the carcass of the quail, reserve the carcasses for sauce.

Mix together wild rice, chestnuts, apples and herbs. Season the breasts with salt and pepper; stuff with the rice mixture and wrap the breasts with crepinette and tie.

In a medium hot sauté pan, pan roast the squab breast, rendering the crepinette,

When finished add boudin and baste until golden brown.

Add bacon to the rendered fat from the quail. Cook until crispy, add brussel sprouts, degrease the pan, add chicken stock and reduce to glaze the sprouts.

Place a dollop of plum mustard on a plate, using the back of a spoon or a small palate knife; spread the mustard to desired thickness. Arrange the quail on one end of the mustard, arrange brussel sprouts on the other end. Place boudin on the brussel sprouts. Drizzle quail jus over the quail and on the plate.


Blue Plum Mustard

18 ea blue plums, stones removed
2 c sugar (less/more to desired sweetness)
2 c red wine
1 c violet mustard

In a heavy bottom sauce pot, add plums, sugar and red wine. Simmer mixture for 1 hour and purée in a blender. Place back into the pot simmer to reduce to jam consistency, add mustard and cool.


courtesy of: R.J. Cooper III, Chef de Cuisine, Vidalia Restaurant, 1990 M Street, NW, Washington, DC 20036, 202.659.1990