Braised Duck & Creamed SpinachIt’s November; the perfect time in the autumn season

Braised Duck & Creamed SpinachIt’s November; the perfect time in the autumn season for harvesting the last of the pumpkins, preparing recipe’s for the approaching Thanksgiving feast, and seemingly  enough… a very unlucky month if you are a bird. In assuming that the reader is not, in fact, a bird, I don’t think that last bit will be much of a problem for you and I, so I bid you keep reading. If you have not heard, we’re already a few weeks into duck season! Though I hardly have time to go hunting myself, the local huntsman have been busy as ever. Just last week I was gifted the most delectable duck and was overwhelmed with excitement. What a treat.Buuut, to be completely honest, I was a bit baffled in deciding how to prepare the bird. I have only ever eaten farmed duck, and from what I’ve heard, it has a very different flavor from wild duck. In a word, wild duck tastes… well, wild. Hah. (^.^;) If anything, it has much less fat and a “dryer” texture, along with a robust, gamey taste. If you’ve had any kind of venison meat, you’ll know what I mean.Have I got you interested? Click “Read More” for the entire recipe!Of course, acquiring a wild mallard or duck isn’t as common as one would like, so if you find yourself without a huntsman, farmed duck from the market will substitute just fine. I’m sure even a chicken would do the trick for this recipe. And of course, lets not forget the perfect side to pair with this dish, creamed spinach! Both recipe’s are inspired by French and British influences. Mmm. Braised DuckIngredients:4 skinned duck breasts (wild or farmed)3 tbsp Worcestershire sauce1 tbsp olive oil1 tbsp minced garlicA pinch of Salt and pepper to tastePreparation:1. Mix the Worcestershire sauce, olive oil, garlic, and salt/pepper. In a container, add the marinade and the duck breasts. Toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes or overnight. The longer they sit, the better the flavor.2. Heat the oven to 400 degrees F. Place the duck and juices in an ovenproof dish, cover with foil or a lid, and place in the oven for 30 minutes. 3. After 30 minutes, remove the lid or foil, and continue to cook the duck for another 10 minutes or until it browns/caramelizes on the outside. Creamed SpinachIngredients: 2 bunches of spinach, stems removed¼ of an onion, finely chopped2 tbsp olive oil¼ cup of heavy creamSalt and pepper to tastePreparation:In a medium saute pan over medium-high heat, add the olive oiland onions; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt/pepper & heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes. And now for a horrible duck joke that will surely make you want to throw a cleaver at my head.  Q: What time does a duck wake up? A: At the quack of dawn!Harr, Harr. As always, let me know how you liked the recipe! -- source link
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