Hudson Valley Duckling
Serves 4
Haymount House
25 Studio Hill Rd • Briarcliff Manor, NY
haymounthouseny.com
Proprietor: David Breschel
Chef: Scott Riesenberger
From the ever-changing seasonal menu of farm-to-table fare to the elegant yet relaxed ambience, each visit to Haymount House is a special celebration with good company and great food at the center. The chefs pride themselves on utilizing local farm produce at the peak of perfection. Located inside a fully restored century-old hilltop estate with stunning long distance views of the Hudson River, Haymount House is a perfect blend of the past and present in perfect harmony. David Breschel and his professional and friendly staff will be pleased to provide the perfect setting for all of your holiday parties, weddings and fundraisers. Come see why the New York Times gave Haymount House its highest rating in July 2012.
Ingredients:
-1 whole fresh 4-5 lb duck
-plum marmalade or your favorite fruit preserve
-6 medium size Yukon Gold potatoes (peeled and thinly sliced)
-1/2 cup of pitted, dried prunes
-6 slices of smoked bacon (baked to render away most fat, rough chopped)
-1 qt of heavy cream
-2 oz olive oil
-2 cloves of thinly sliced garlic
-1 cup grated Parmesan cheese
-1 lb of mustard greens, destemmed
-salt & pepper to taste
For a crispier skin, allow duck to dry on a rack to allow even airflow for a few days in a refrigerator; Lightly score the skin only the breast area, season with salt and pepper and place breast side up in a 400 degree oven for 7 minutes, then lower the temperature to 325 and cook for 1 hour. For the last 5 minutes of cooking, melt the fruit jelly and brush glaze over the entire area of duck, repeat this step 5 additional times. Bring garlic, cream, olive oil and salt to a boil. Alternate potatoes, chopped bacon pieces, flattened-pitted prunes and grated Parmesan in a 2 inch deep baking dish or casserole, cover with cream mixture, lightly press down so its flat, cover with aluminum foil and bake for 45 minutes to 1 hour at 350 degrees. In a very hot pan, sauté mustard leaves in olive oil quickly, season with salt. Serve family style.
