If you can’t get to Three Vikings (10713 124 Street,780-249-6302, threevikings.ca) to enjoy the celebratory dish of the Danish harvest festival, here is the recipe from chef Dustin Cooknell.
“You can make the cranberry sauce the day before. The duck doesn’t take very long so do that last. Find duck breasts at Popowich Meat Company.” –chef Dustin Cooknell, Three Vikings
Cranberry Sauce
| 2 c | cranberries (fresh or frozen) |
| 1 c | orange juice |
| 2 T | brown sugar |
| 2 pods | star anise |
| 1 stick | cinnamon |
| dash salt and pepper |
Combine all the ingredients in a small saucepan and bring to a boil. Simmer for about 10 minutes until cranberries have popped and sauce is thickened. Set aside.
Squash Risotto
| 1 L + 1 c | vegetable stock (salted) |
| 2 c | carnaroli or arborio rice |
| 2 c | diced acorn squash |
| 1 c | diced yellow onion |
| ¼ c | diced carrot |
| 3 cloves | garlic, finely chopped |
| ½ c | (1 stick, or ¼ lb) butter |
| 2 | bay leaves |
| ½ c | dry white wine |
| 1½-2 t | salt |
| 1½-2 t | pepper |
| ½ c | grated Parmesan |
In a medium saucepan heat 1 litre of vegetable stock until hot but not boiling. Keep hot on low heat.
Sauté the rice with the squash, onion, carrot and garlic in butter on medium-low heat for about 10 minutes until the rice is toasted and onions are translucent. Stir in the bay leaves and white wine for a few minutes until the wine is absorbed and the pan is deglazed. Add hot stock to rice mixture, one to two cups at a time, and stir until liquid is absorbed. Sprinkle with salt and pepper every time you add stock. This should take about 25 minutes. Remove rice mixture from heat and reserve.
Duck Breast
| 4 | duck breasts (with fat) |
| salt and pepper |
Score fat of the duck breast in a cross hatch. Be sure not to cut fully through the fat. Place all duck breasts fat-side down in a large pan over low heat for about 10 to 12 minutes to render as much fat as possible from the breasts. Pour the fat off and keep for future recipes.
Turn up the heat to medium-high and sear the fat for 3 to 4 minutes until crisp and a deep brown. Season the flesh well. Flip the breasts and cook for another 60 to 90 seconds until browned and you have reached medium rare doneness. Remove from heat and allow to rest for 10 minutes.
To serve: Finish the risotto while the duck is resting. Heat the remaining cup of stock in medium saucepan until hot but not boiling. Return the rice mixture to medium-low heat and add the heated stock. Stir until absorbed. Remove bay leaves and stir in Parmesan cheese to finish.
To serve: scoop risotto into your favourite fall harvest bowl and arrange the duck breast, sliced on a bias, over the risotto. Spoon the cranberry sauce over top and garnish with micro greens.
Serves 4.