This recipe leapt off the page from the the An American Place cookbook. Crisp duck skin, delicious as it is, isn't a much of a culinary mystery. But the technique in this recipe — rendering the fat, leaving the meat nice a rosy red and getting a 100% enjoyable crispiness to the skin, sounded, well not too good to be true, because it sounds so sensible. But the method was new to me and it worked marvelously.
BTW Julie Anne is chef Forgione's wife, proving you don't have to be an opera star or princess to have a dish named in your honor. But it helps if your hubby is a Godfather of modern American cuisine. Nepotism or fame, if it ain't one thing it's another.
Back to the duck. Scoring the skin side through the fat and then simmering the breast with just the skin and fat in the water renders out tons of the fat. Even though every last bit of fat won't be eliminated, it's very gratifying to see how much fat you do pour out of the pan once the water evaporates. So don't get discouraged by the little layer of white fat that remains between the crunchy skin the the juicy meat. Keep in mind how much of the fat you were able to liberate and anyway we all know the fat tastes great. (Did you notice "fat" was referred to eight times in this paragraph? Wait 'til I tell you about Forgione's goose recipe.)
While you are rendering the fat in the simmering water, you'll be glad if you have a splatter shield. Mine's from OXO but you can get this splatter screen easily enough on Amazon.
Another great thing is that it uses fresh mint, which as you might know by now is an ongoing obsession. Not because I have a passion for it, I like it about as much as the next guy, no more. But as it's so out of control, every new recipe is a little victory. Better still, the mint is only a minor player in the sauce flavor composition. Unlike out in the yard, in this recipe you bend the mint to your will.
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Don't expect anything like a cloyingly sweet duck à la orange, you'll not find it here. While the Cointreau is sweet, you don't use much. The orange zest and juice make it orangey while the garlic and stock keep it hearty and rich. No added honey or sugar. It's a upstanding, vigorous sauce that marries perfectly with the sautéed root vegetables.
A few words about the vegetables: turnips really deserve more respect in general, and why cooked radishes aren't called for more often I don't know. I added them here to Forgione's recipe and am quite pleased with myself. For the flavor and also the lovely little pops of red in the vegetable tangle. I also took advantage of the large, boneless breasts now widely available, versus breaking down a whole duck. The legs and thighs were reserved for another use anyway. My small but significant touches.
Before we go, here's a peek at the primary mint patch. There are little enclaves of volunteers elsewhere around the yard. This one is kept in check but the lawn mower. By the way, huge bunches of mint make for wonderful flower arrangements. Fill a vase with their vibrant green for a very modern presentation. Add a couple of flowers and you have a full-fledged arrangement.
Click here to view the recipe for Crisp Breast of Duck Julie Anne, an original gourmet recipe.