Recipes from the Stumbling Goat

We like to post special recipes here, but don't expect us to give away the kitchen!

Categories:
Featured Recipe
Starters
Entree
Dessert
Cocktails

Starters
 

Warm Duck Confit Salad
makes 12 servings

Ingredients
4 duck confit legs
3 cups Rockridge raspberry vinaigrette
1 pint fresh berries
2 cups toasted Holmquist hazelnuts
Fresh spinach

Vinaigrette:
1cup Rockridge Raspberry Vinegar
2 cup extra virgin olive oil
1 shallot
Salt and pepper to taste


Quatre Epices French four spice blend
1 heaping Tbsp black peppercorns
2 tsp whole cloves
2 tsp freshly grated nutmeg
1 tsp ground ginger

Instructions
1) Vinaigrette Method: Blend vinegar and shallot in blender. Add olive oil in a steady stream to shallot and vinegar mixture, continue to blend until fully incorporated.
2) Duck Confit Method:
3) Grind the peppercorns and cloves together in a spice grinder or coffee mill. Remove to a bowl and add nutmeg and ginger. Mix thoroughly. Season duck leg with Quatre Epices mix and salt let stand refrigerated over night.
4) Heat duck fat, cover legs with fat and cook for 2 ½- 3 hours in 275 degree oven or until meat is easily pulled from the bone.
5) Salad Method:Pick duck legs, removing all skin and bones. Heat the duck meat in the vinaigrette over stove, when hot add berries, and remove from heat. Add greens and toss, plate immediately, top with toasted hazelnuts

Chicken Liver Terrine

Ingredients
1 lb chicken livers
2 shallots minced
1 oz olive oil
6 oz unsalted European butter
2 oz cream sherry
8 oz white port
2 oz brandy
1 sheet gelatin or 5 grams powdered gelatin

Instructions
1) Clean chicken livers with dull side of paring knife, remove all large veins. In a large sauté pan heat olive oil, add shallots and cook until translucent. Cook chicken livers to a light brown (medium) then, remove livers and set aside. Add 2oz white port, brandy, and sherry to sauté pan and reduce to a syrup consistency. While still hot, puree livers and syrup until smooth. Slowly add butter to emulsify. Season to taste with salt and pepper. Pass mixture through a fine sieve or tamis. Bloom gelatin sheet in cold water, squeeze out water and add to the remaining port and heat on low until gelatin is dissolved. While still warm, spoon liver mixture into 4oz mason jars and let cool in refrigerator. Once liver is cool, top each jar with port and gelatin mixture. Cool and put lids on. Terrines will last one week in refrigerator.






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