Скачать или смотреть ULTIMATE THANKSGIVING UPGRADE | Coffee Rubbed Duck, Mushroom Risotto, Asian Inspired Green Beans

This recipe features a stunning roasted duck with a coffee rub, a rich red wine sauce, creamy wild mushroom risotto, and flavorful garlicky green beans. A perfect dinner for any occasion, combining bold, earthy flavors with elegant presentation.

Ingredients

For the Duck:
1 whole duck (4–6 lbs)
For Wet Brine:
1 gallon water (heated)
1 gallon cold water
2/3 cup kosher salt (or 1 cup for more intense brine)
2 tbsp black pepper
2 tbsp herbes de Provence
1–2 cups red wine
4 garlic cloves, smashed
1 lemon, sliced (optional)

For Coffee Rub:
1 tbsp smoked paprika
1 tbsp finely ground coffee
1 tbsp freshly cracked black pepper
1 tbsp garlic powder
4 tbsp unsalted butter (for basting)

For Duck Stock:
Duck neck, wing bones, and fat trimmings
1 yellow onion, quartered
2 celery stalks, chopped
8–10 baby carrots
6 cups water
Optional: 1 bay leaf

For Red Wine Sauce:
2 shallots, minced
4 garlic cloves, minced
2 tbsp butter
1 cup red wine (Merlot, Pinot Noir, or Cabernet)
1 cup duck stock
1 tsp Worcestershire sauce (or soy sauce)
1 tbsp honey
1 tbsp balsamic vinegar
1 small sprig rosemary (optional)
Salt and black pepper, to taste

For Wild Mushroom Risotto:
1 1/2 cups Arborio rice
3 cups duck stock, warm
1 cup reserved mushroom soaking liquid (from dried shiitakes)
3/4 cup dry white wine (e.g., Pinot Grigio)
1 1/2 cups dried shiitake mushrooms, rehydrated and sliced
1 shallot, minced
2 tbsp olive oil
4 tbsp butter (divided)
1/3 cup Parmesan cheese, grated
Salt and black pepper, to taste

For Haricots Verts (Green Beans):
1 lb green beans, trimmed
4 garlic cloves, sliced
1 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp sesame oil (optional)
Optional garnish: Toasted sesame seeds

Directions
1. Wet Brine the Duck (Day Before):
Heat 1 gallon of water and dissolve salt, black pepper, and herbes de Provence.
Add red wine, garlic, and optional lemon. Let cool with cold water.
Submerge the duck in the brine and refrigerate for 12 hours.
After 12 hours, pat the duck dry and let it air-dry on a wire rack in the fridge for another 12 hours.

2. Prepare Duck Stock:
Preheat oven to 400°F (200°C).
Roast duck neck, wing bones, and vegetables for 30–40 minutes.
Transfer roasted items to a stock pot, add water, and simmer for 2–3 hours. Skim fat occasionally.
Strain and refrigerate.

3. Roast the Duck:
Preheat oven to 425°F (220°C). Score the duck skin in a crisscross pattern.
Rub duck with smoked paprika, coffee, pepper, and garlic powder. Tie legs if desired.
Roast at 425°F for 20 minutes, then lower to 375°F (190°C) and roast for 1½–2 hours, basting with garlic butter every 30 minutes.
Rest for 10–15 minutes before carving.

4. Make the Red Wine Sauce:
Sauté shallots and garlic in butter until fragrant.
Add red wine and reduce by half.
Add duck stock, Worcestershire sauce, honey, and balsamic vinegar. Simmer until thickened.
Whisk in butter off the heat for a glossy finish.

5. Cook Wild Mushroom Risotto:
Rehydrate dried shiitakes in hot water for 20 minutes. Strain and reserve the liquid.
Sauté mushrooms in olive oil until golden. Remove and set aside.
Sauté shallots in butter, then toast the Arborio rice for 2–3 minutes.
Deglaze with white wine and cook until absorbed.
Add warm stock and mushroom liquid, 1/2 cup at a time, stirring constantly. Cook until creamy (20–25 minutes).
Stir in butter, Parmesan, and sautéed mushrooms. Season to taste.

6. Make Haricots Verts:
Blanch green beans in boiling water for 2 minutes, then shock in ice water.
Heat oil in a skillet, sauté garlic, then add oyster sauce, soy sauce, balsamic vinegar, and optional sesame oil.
Toss green beans in the sauce and garnish with sesame seeds.

Plating:
Arrange sliced duck on a plate with a drizzle of red wine sauce.
Add a portion of risotto beside the duck, garnished with Parmesan.
Plate haricots verts for a colorful and flavorful finish.