Tag: pan seared duck

Blueberry Port Duck with Duck Fat Potatoes

Duck is not one of those things that you make regularly. Like going to a fine restaurant to celebrate a milestone or a thoughtful gift on a birthday, duck is reserved for special occasions. Especially, kosher duck. With it’s high price tag, I like to reserve duck or lamb chops for the holidays, when my family can enjoy the poultry at a beautifully set table worthy of it. Instead of splurging on just the duck breasts, I usually buy the whole duck and butcher it myself, so I can render all the extra fat and use the carcass for stock. I end up paying close the same much per lb. and I get so much more for my money.

With Shavuot* just a few short weeks away, so many of us are knee deep in cheesecake recipes that we’ve all but forgotten about “meat recipes”. Personally, I wait all year for my mom’s incredible lasagna, but by the time our dairy meal is done, I need a nap! If you’re looking for a change from the heavy dairy food, give this “special occasion” recipe a try. After all, what greater occasion is there to celebrate good food, than on a holiday.

*Shavuot is the holiday in which Jews commemorate the giving of the Torah at Mt. Sinai. Dairy food is traditionally eaten, but many have a custom to serve meat as well. (Kosher observers do not eat milk and meat together, so a meal must be exclusively meat or milk).

Rendered duck fat has a rich golden color and produces the most crispy gribenes (duck skin cracklings). I love to use the duck fat for roasted potatoes. They give the potatoes an unmatched crispy exterior, and a smooth and creamy (not to mention flavorful) interior.

Other Festive Nondairy Dishes:

chicken breast with port wine cherry sauce
lemon and garlic whole roasted chicken
beer braised brisket with onion gravy
melt in your mouth veal meatballs
turkey roulade with 5-minute stuffing

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