We've had an unusually cold winter here in Louisiana. We see snow about once every ten years and it's usually gone in a day.
Not so this year. It stuck around. Snow blanketed the northern half of our state. Here in the southern half, there was enough snow that children were able to enjoy their Mardi Gras holiday away from school, for most the first snow they've ever seen.
Since we're not well prepared for such weather, these icy conditions can bring power outages. That has all the duck and goose hunters scurrying to cook the birds they've put away in the freezer!
In our Steen's Test Kitchen, we've got two recipes this week for a great end-of-winter meal. Our Steen's chef developed an easy three-step Cane Glazed Duck. He paired it with winter Brussels sprouts, tossed in cane syrup and roasted with bacon and onions. With a duo like that, all that's missing is a glass of wine or a warm toddy!
Bon appetit, Steen's fans!
Cane Syrup Glazed Duck
You may use this recipe for smaller birds like chicken or Cornish hen, reducing the amount of syrup and cooking times according to the size of your birds.
1 (3-4 lb.) whole duck,
neck and giblets removed
5 Tbsp kosher salt
1 gallon water
4 Tbsp chicken base or
1 gallon chicken stock
1 tsp dried thyme
3 bay leaves
2 ½ cups Steen's Cane Syrup
Trim the duck of the neck skin, the tail and fatty parts from the cavity. Sprinkle half of the kosher salt on the bottom side of the duck and place in a pan with the breast facing up. Sprinkle the remaining salt on top of the duck, coating evenly. Cover with plastic wrap and refrigerate overnight. The following day, rinse salt from the duck. Place in a stock pot with enough water to immerse the duck. Add chicken base or stock, thyme, bay leaves and 2 cups syrup. Stir well to dissolve base and syrup. Bring liquid to a boil over medium high heat. Reduce heat and simmer till the skin and meat begin to pull away from the leg and wing bones (about 45 minutes). Meanwhile, heat the oven to 400° F. Baste the duck with remaining ½ cup syrup. To avoid piercing the skin, insert a large spoon into the cavity to carefully transfer the duck to a roasting pan or baking sheet. Roast for 20 to 25 minutes or until the skin turns golden. Transfer to a serving platter, allowing the duck to rest 10 minutes before carving. Yields 6 servings.
Bacon and Cane Roasted Brussels Sprouts
2 lbs fresh Brussels sprouts
1/2 pound bacon,
chopped into 1/2" pieces
1 small white onion, julienne sliced
½ cup Steen's Cane Syrup
2 Tbsp vegetable oil
Creole Seasoning to taste
Heat oven to 400° F. Clean and slice sprouts in half lengthwise. Place in a bowl; add bacon and onion. Pour oil and syrup over the top and season to taste. Toss to coat well. Spread in a single layer on baking sheet. Roast 25 minutes or until bacon is cooked and the surface of the sprouts are beginning to brown. Remove from the oven and serve. Yields 6-8 servings.
