Holiday Duck Stacks with Crimini Mushroom Sauce

Holiday Duck Stacks with Crimini Mushroom Sauce

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Sandi Sheppard
http://mixinitupwithsandi.blogspot.com/ 

Instead of the usual turkey, dressing and casserole meal for the holidays, Sandi decided to combine everything into one wiht this simple one-plate meal featuring duck instead of turkey topped with a rich, dark mushroom sauce! She condensed her family favorites and came up with this decadent, layered, original recipe that will cook-up perfectly in your Thermador Ovens! 


Stuffing layer:
5 slices wheat bread, torn in pieces
1/2 cup chopped fennel
1 stalk celery, diced
1 red bell pepper, diced
1 cup diced sweet yellow onion
8 ounces bulk sage sausage
1 teaspoon marjoram
1/2 teaspoon thyme
2 teaspoons poultry seasoning
1 large egg, slightly beaten
1 tablespoon melted butter
2 ounces cream cheese, softened
1/4 cup heavy cream
1/4 cup chicken  stock 

Green Bean layer:
3 thick cut slices bacon
1/2 cup chopped onion
1 teaspoon roasted garlic paste
2 tablespoon flour
1/4 cup heavy cream
2 ounces cream cheese
1/4 cup sour cream
1 cup shredded sharp cheddar cheese
3 cups frozen green beans (or fresh-blanched), thawed


Duck:
1 pound ready to cook breaded duck tenderloins, frozen

Crimini Mushroom Sauce: 
1 tablespoon butter
1 tablespoon bacon drippings
4 ounces crimini (baby bella) mushrooms
1 teaspoon roasted garlic paste
1/4 teaspoon onion powder
2/3 cup dry red wine
1 cup beef stock
1 cup chicken stock
2 tablespoons flour
3 tablespoons water
1/2 teaspoon thyme
1/4 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup chopped parsley
8 (3 1/2" diameter) ring molds
butter cooking spray
parchment paper


Preheat oven to 375 F. Place bread crumbs on a baking sheet and bake for just a few minutes, until dried. Place in a large bowl.

To make the stuffing layers, in a large skillet on medium-low, fry bacon until crisp. Drain and chop when cool. Pour all but 1 tablespoon drippings out of skillet and set aside. Add fennel, celery, onion, bell pepper and saute 5 minutes then add to the bread. Add the sausage to skillet, brown, breaking into small pieces as it cooks for about 5 minutes, add to bread. Add marjoram, thyme, poultry seasoning, egg, butter, cream cheese, cream, chicken stock and mix well.

To make the bean layers, heat 1 tablespoon bacon drippings in the skillet . Add the onion and garlic and cook for 4 minutes. Whisk in the flour and cook for a minute, then add the cream, cream cheese, sour cream and cheddar cheese. Stir until melted and add the bacon and green beans.

To assemble, use cooking spray on the inside of each ring mold and set them on parchment paper lined baking sheet. To each mold add 1/2 cup stuffing. Use the back of a small spoon to lightly press stuffing into place. Next add 1/2 cup beans to each mold, pressing into place. Place in oven and bake 30 minutes with a loose foil tent, then 10-15 minutes uncovered, or until cheese is lightly browned. Spread duck tenderloins on a small baking sheet in a single layer and bake for the last 20 minutes baking time for stacks.

For the Sauce, heat the butter and drippings in a skillet on medium-low and saute the mushrooms, garlic paste and onion powder 5 minutes. Add wine and vinegar and simmer 3 minutes, then add beef and chicken stock and simmer 5 minutes. Whisk flour and water together in a cup and whisk into the skillet. Add thyme, cayenne, salt, pepper and parsley. Simmer 5 minutes and add more beef stock if it becomes too thick. 

To serve, cool 10 minutes, then run a knife around the inside of each stack mold to release. Place onto serving plates and carefully remove ring mold and top with equal portions of duck tenderloins and spoon sauce over the top and onto plate and serve.

This tidy meal-for-8 will take about 30 minutes prep time combined for all steps. Cooking is approximately 80 minutes overall, but remember that the end result is a 3-course meal in one stack!  Not difficult, just plan a morning, organize each step, make the day before and reheat @425º for 15 minutes! It's well worth it!