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COVID Cooking Series

ZOOM EVENT: Cooking with Trish

Seared Duck with Blueberry Sauce

THURSDAY – 4/23/2020 – Asst. Chef Trish Veirs cooks Seared Duck.

Description: Cook along with Trish as she shows us how to make Seared Duck with Blueberry Sauce. See the separate Duck Marinade recipe.

TIME(s):
– 3 PM Alaska Time
– 4 PM Pacific Time
– 5 PM Mountain Time
– 6 PM Central Time
– 7PM Eastern Time

Seared Duck

Trish Veirs
A great way to enjoy duck, served with blueberry sauce, Basmati rice and honey glazed carrots.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Protein
Cuisine American
Servings 4

Equipment

  • Dutch Oven or Sauté Pan w/ lid
  • Sauce Pot w/ lid for rice
  • Sauce Pot for Vegetables
  • Tongs
  • Spoon
  • Spatula
  • Sharp Knife
  • Cutting Board
  • Plate
  • Glass for Cocktail of Choice

Ingredients
  

  • 4 – 6 pieces Duck with skin on, Breasts or Legs
  • 1-2 Tbs Cooking Oil
  • 2 Cups Marinade See separate Duck Marinade Recipe

Bluberry Sauce

  • 1/2 Onion diced small, White or Yellow
  • 1 Cup Blueberries Fresh or Frozen (thawed)
  • 1 Cup White Wine Sub: Apple Cidar Vinegar
  • 1 Tbs Garlic Chopped or minced
  • 1 Tbs Mustard Whole Grain or Dijon
  • 1 – 2 Tbs Butter

Basmati Rice

  • 1 Cup Basmati Rice
  • 2 Cups Water This may vary the water amount and will vary your cooking time. Look at package instructions.
  • 1 Tbs EVOO or Butter EVOO = Extra Virgin Olive Oil
  • 1 1/2 tsp Garlic Powder Sub: granulated
  • 1 1/2 tsp Thyme leaves Dried

Vegetable

  • 2 – 3 Cups Baby Carrots
  • 1/4 Cup Honey
  • 2 Tbs Brown Sugar
  • 2 Tbs Butter
  • 1 pinch Salt

Instructions
 

  • At least 2 hours prior to cooking, marinade the duck (or chicken). Score the skin of the Duck in a diagonal crosshatch pattern (allowing for better rendering of the fat layer and more crisp edges). Place duck into marinade and place in fridge.
  • Now that it’s time to start cooking, pull the Duck out of the fridge to rest on the counter. Pull out the measurement of blueberries (if frozen) to allow for them to start to thaw.
  • Place the Dutch oven on the stovetop, keeping the lid close. Add 1 – 2 Tbsp of oil to pan. Place a Sauce pot filled with water on burner to start boiling for carrots.
  • Start the rice, according to package instructions (rule of thumb: 2 cups of liquid per 1 cup of rice). Add some Garlic Powder and Thyme leaves.
  • While waiting for carrot water and rice to boil, dice the onion. Once water(s) have boiled, add carrots to their pot. Reduce the rice to simmer and cover, cooking for remaining time.
  • Now pull the Duck pieces from the marinade. Pat off excess marinade.
  • Turn the burner to Medium under the Dutch oven. Place the Duck (or Chicken) skin side down in the cool pan. Cook for 5 – 8 minutes, rendering out some of the fat and searing the skin. (For Chicken, the timing is closer to 8 – 10 minutes for the first side). *Timing will vary depending on stove, pan and thickness of meat.
  • Once the fat has rendered and the skin is seared, carefully turn the Duck over. Cook for 2 – 3 minutes, then pull the Duck.
  • Once Duck is pulled, make the bluebearry sauce. SEE BELOW
  • Rice should be done, turn off, take off heat and let sit with lid on.
  • Carrots should be tender. Strain off the water. Add honey, brown sugar, butter, and salt to carrots. Over a medium medium-low heat, stir carrot mixture until the carrots are nicely coated.
  • Slice the duck. Plate the duck over the rice, with the carrots on the side and spoon some sauce over the duck. Enjoy!

Blue Berry Sauce

  • Add dice onion to pan, start sautéing until almost translucent.
  • Add blueberries, then white wine to deglaze the pan. Allow to simmer, periodically mashing the blueberries. (Looking for about ½ whole and ½ mashed.)
  • Once wine has reduced by half, add the garlic and mustard. Simmer for about 1 minute. Turn off burner and add butter. Stir to combine

Notes

Cooking Duck is closer to cooking steak than cooking chicken. The Duck should be closer to medium rare. It will continue to cook as it rests.
**If you are cooking Chicken, be aware that the timing will vary greatly and will definitely take longer than the Duck. I cook-tested for all of you! Even had Tiarna along for the ride. Please have fun with this recipe and remember that you are cooking for your tastes, so make sure you are taste-testing.
Side Note: this marinade works great on Pork and is fantastic if wanting to make Duck Poppers!
Keyword Basmati Rice, Blueberry, Carrots, Duck

Duck Marinade

Duck Marinade

Trish Veirs
This marinade recipe is made per taste. It is one that you will have to taste it, to see if you have it where you like it. Keep in mind, if the marinade tastes horrible, it will not help your meal!
Print Recipe Pin Recipe
Prep Time 6 minutes
Total Time 6 minutes
Course Marinade
Cuisine American, Barbecue
Servings 6 Breasts or Legs

Equipment

  • Mixing Bowls
  • Measuring Cup
  • Spoons

Ingredients
  

  • 1 Cup Apple Cider Vinegar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Dijon Mustard or Stone Ground
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Thyme leaves
  • 1/2 tsp Rosemary leaves
  • 1/2 tsp Paprika Regular or Smoked
  • 1/4 tsp Mustard Powder
  • 1 – 2 tsp Liquid Smoke** Optional

Instructions
 

  • To start the marinade, mix the Apple Cider Vinegar, Brown Sugar, Maple Syrup, and Dijon/Stone Ground Mustard together first, getting the sugar to dissolve.
  • Now add the dry herbs and spices: Garlic Powder, Onion Powder, Black Pepper, Thyme leaves, Rosemary leaves, Paprika, and Mustard Powder
  • Mix until well combined and taste. Alter to your tastes, play with the flavors you already have started.
  • Add the Liquid Smoke if desired for barbecue flavor. Start small, you can always add more, but you cannot take it back.

Notes

You want to marinade your duck (or chicken) for a minimum of 2 hours. The longer the better, especially for wild game. 
This marinade will give some flavor to the meat but it will really help tenderize it.
**I like to add the liquid smoke, it gives it a bit of that barbecue taste. BUT keep in mind a little goes a long way
 
Keyword Chicken, Duck, Marinade, Meat

Smoked Salmon Dip

Smoked Salmon Dip

Trish Veirs
Got Salmon?! (eft in your freezer) Try making this Alaskan staple.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Alaskan, American
Servings 6

Equipment

  • Stand Mixer / Hand Mixer / Bowl & Spoon
  • Rubber Spatula
  • Measuring Cups & Spoons
  • Sharp Knife & Cutting Boards
  • Sauté Pan

Ingredients
  

  • 8 oz Smoked Salmon about Half of a Filet. Or any smoked fish.
  • 8 oz Cream Cheese Softened
  • 1/3 Cup Sour Cream Use more or less for the consistency you like.
  • 3/4 Cup Bacon Bits Roughly about 4-8 slices of uncooked bacon.
  • 3/4 Cup Green Onion Chives, Red Onion, White Onion.
  • 3/4 Cup Jalepenos Either Pickled and Fresh
  • 1 Cup Chedar Cheese Shredded
  • 2 Tbs Sriracha Sauce The measurement use on this IS COMPLETELY to your preference
  • Salt & Pepper To taste.

Instructions
 

  • If you don’t have already cooked bacon bits, start here, and if you do skip ahead to the next step! To make bacon bits, you can do it quickly in the microwave, in the oven like you do for breakfast or on the stovetop. If you do the first two, cook like normal, allow to cool and then finely chop your bacon. For us using the stovetop, cut your bacon strips into small slices (what you are comfortable doing. You can always come back and chop again.) Place your pieces of raw bacon into your sauté pan over a medium – medium high heat. Cook, stirring periodically, for about 3 to 5 minutes. When your bacon is crisping and the fat is rendering out, (you will find the “sweet spot” as I like to call it). When the bubbling of the fat has almost totally eclipsed your view of the bacon pieces themselves. This is the tale tell that it is done! Pull your bacon and drain on paper towels or a mesh strainer. Let cool completely.
  • Into the mixing bowl, crumble the smoked salmon (paying attention for any remaining pin bones). Add the cream cheese and start combining the two. Now add the sour cream, (as much as you want until you get the consistency that you like. Less is more dip like, more is more spread like.) Combine these three until fully blended.
  • Now add your bacon bits, green onion, and jalapenos. Blend until incorporated. Add the shredded cheese and blend briefly
  • To the mix now add the Sriracha. Start with a small amount, blend, taste, repeat until you get the flavor and/or heat you care for. A little goes a long way. Add salt and pepper to taste.

Notes

Serve right away with crackers, vegetables, or as a spread on bread, or save for later. 
The flavors develop the longer this sits in the fridge allowing the Sriracha, smoked Salmon, and other ingredients to meld together in beautiful harmony.
Lastly, the only ingredients that I “believe” to be essential to the recipe is some type of smoked fish, cream cheese, sour cream, and Sriracha. Everything else can be substituted or omitted (for instance if you don’t like heat, no jalapenos and very little Sriracha, or if you don’t like or eat bacon or onions).
Keyword Bacon, Cream Cheese, Smoked Salmon, Sour Cream

No Knead Dutch Oven Bread

No Knead Dutch Oven Bread

Trish Veirs
One Round Loaf
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Bread, Side Dish
Cuisine American, French
Servings 8 Slices
Calories 10 kcal

Equipment

  • Dutch Oven with lid
  • Measuring cups and spoons
  • Bowl & Spoon / Whisk for mixing
  • Plastic wrap and/ or a towel
  • Parchment paper
  • Bench scraper (or spatula as replacement)
  • Hot pads and/or baking racks

Ingredients
  

  • 3 Cups Flour + 1/4 Cup
  • 1/2 tsp Yeast Active Dry or instant
  • 1 tsp Salt
  • 1 tsp Sugar*
  • 1 -2 tsp Dried Herbs & Spices (up to 2 Tbs) Garlic, Chopped Onion, Rosemary, Dill Thyme, Italian Herbs (Basil, Oregano, Thyme) Any combinations that you might like.
  • 1 1/2 Cups Hot Water** Straight from your taps (NOT BOILING!), it should be a bit warmer than your body temperature 

Instructions
 

  • Combine flour, yeast, salt, and sugar* in a large bowl. Stir in water until it’s well combined. (Should be slightly soft and even on the wet side.) *If you are wishing to branch out with some flavors, this is where you would add the dry herbs/spices in with the dry ingredients. This allows the flavors to merry throughout bringing the greatest flavors.
  • Cover your bowl with plastic wrap, tightly, and let stand at room temperature for 3 hours. Depending on the flour and water and on the temperature, you may need to let your dough sit longer. Longer is not bad, I have gone as long as 4 ½ hours before. (This just starts to change taste and textures.
  • After 3 hours, your dough will become puffy and dotted with bubbles. Transfer (dump out/ scrape out) your dough to a well-floured surface (this is your ¼ cup extra flour – you can use more or less, what ever you feel you need), and sprinkle dough with a little flour. Using a scraper, fold dough over 10-12 times and shape into a rough ball. 
  • If you don’t have a scraper, use a spatula or your hands, just make sure that you have floured this item EACH TIME YOU FOLD. Otherwise you will have sticking. Learned that the hard way!!
  • Place dough ball in a sprayed parchment paper-lined bowl, (I do a quick wash of my mixing bowl that the dough was in before), and cover with a towel. Let stand on the countertop for about 35 minutes.
  • A helpful hint is to spray down your parchment paper with baking spray so that the bread does not bake into the paper (as much).
  • Meantime, place a Dutch Oven with lid in a COLD oven and preheat to 450°F. Depending on how long it takes for your oven to get reach 450°, a good basis is 35 minutes.
  • When your oven reaches 450°, CAREFULLY, using oven gloves, take off the lid, lift the parchment paper and dough from the bowl and place gently into the hot pot (parchment paper goes into the pot too), recover the pot with the lid and BAKE for 30 minutes.
  • After 30 minutes, remove lid and continue baking uncovered for 10-15 minutes more.
  • Pull from oven, remove bread from Dutch oven and peel off parchment paper. Allow bread to cool before cutting.

Notes

*This is all up to YOU! This is a chance to play with flavors AND use up some of those spices hiding out in your pantry, cabinet, or drawer!
**You MIGHT NEED more water than just the cup and half, use your eye and have a little fun. I usually need a few tablespoons to a half a cup more.
Keyword Dutch Oven, Shortbread

Shortbread Cookie with Pecans

Shortbread Cookie with Pecans

You had me at 'shortbread'…
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cookie, Dessert
Cuisine American, English
Servings 45 2″x1″ Bars
Calories 50 kcal

Equipment

  • Stand Mixer / Hand Mixer / Bowl and Spoon
  • Measuring Cup and spoons
  • Knife and Cutting Board
  • 13" x 9" Baking Dish**
  • Rubber Spatula
  • Fork
  • Bench Scraper
  • Wax or Parchement Paper
  • Hot pads / Baker's Cooling Rack

Ingredients
  

  • 1 1/2 Cups Unsalted Butter Softened
  • 1/2 Cup Powdered (Confectioner's) Sugar
  • 1/2 Cup Sugar
  • 1/2 tsp Salt
  • 3 Cups Flour All Purpose (AP Flour)
  • 1 Cup Nuts (Pecans, Almonds, Walnuts) Toasted & Chopped

Instructions
 

Toast the nuts. Let cool completely before chopping.

  • This can be completed in the oven on a sheet pan (about 5 to 10 minutes) or on the stovetop in a sauté pan (about 3 to 5 minutes)
  • Just be mindful that it does not take long to go from almost toasted to well done.

Preheat oven to 300°F

  • Beat in bowl the butter, powder sugar, sugar, and salt until creamed.
  • tir in flour, then nuts. Lightly mix until starting to combine or pull away from mixing bowl.
  • Press the dough into an UNGREASED baking pan (8” square is recommended for single version) until it is even.
  • Using a fork, make a decorative pattern by piercing the tines deeply throughout dough.
  • Bake until the shortbread is lightly browned on top and darker on the edges, 45 to 50 minutes.**

Optional Additions (For Extra Indulgence):

  • Sprinkle Heath Bar bits over the top while it is still warm.
  • Sprinkle mini chocolate chips across the top while still warm.
  • Melt chocolate and drizzle across the top and add Heath Bar bits or nuts.

Notes

*Cookie sheet, 9”x 9” or 8”x 8” Baking dish, or a cake round will all work.
**Note the thicker the dough, the longer the bake, and vice versa. Immediately after pulling from the oven, (let sit for about 45 seconds), cut into shapes (bars, squares, or triangles) while still warm, then cool completely in the pan or on a baking rack. 
Enjoy! These are wonderful on their own, or pair them with your favorite warm beverage.
Keyword Cookies, Shortbread