At the beginning of Fall, it’s like someone turns on a duck switch in the minds of foodies and the requests starts to come in for recipes for our feathered friend. So many things come to mind from duck breast with a sweet glaze to duck confit to ragouts and pates. But if you are tight on time and want to keep things simple, this duck breast sashimi with North Fork Red Wine Jelly for your glaze makes for a delicious and romantic meal. You can find this sweet and tangy conserve and many more delicious prepared condiments at A Taste of the North Fork in Southold.
For the duck you can buy Long Island Crescent Farms at any number of retail stores including Fresh Direct who will deliver it right to your house! I like to buy a whole duck and quarter and debone it to use in different dishes and meals but you can buy just the breast for this dish if you like. After slicing the rendered duck breast and then broiling or grilling to medium rare, you brush the duck with the reduced jelly and some duck drippings and serve immediately with steamed japanese sushi rice or sesame noodles.
A starter of Miso soup made with organic miso paste which you can find in specialty grocery stores like The Market in Greenport. Slice some fresh scallions which are currently plentiful on farm stands along with silky tofu or sliced Shitake mushrooms. Serve with a bottle of chilled sparking Rose from Peconic Bay Winery that will complement the sweetness of the glaze and the Asian flavors of the accompaniments and will carry you through to dessert.
Don’t want to make dessert? Who needs to. Order a special cake or homemade truffles from Michel Bacher at Mali B Sweets in Greenport. It will be the icing on your weekend in Greenport.
