Behind the Dish: Fireplace-Roasted 1⁄2 Duck with Sautéed Porcini Mushroom and Veal Demi-Glace with Wild Rice and Sautéed Haricots Verts

OK, we have a confession to make…our Fireplace-Roasted Duck isn’t really going to be roasted in a fireplace. We don’t have a fireplace at the Bistro. But our duck will be roasted in an oven, which should provide it with the same crispy skin and locked-in juices as roasting it in a fireplace.

The Julia Recipe for today comes from master chef Jean-Louis Palladin (you can watch a video of it being prepared at the link here), and it calls for the duck to be served with wild porcini mushrooms. We’re going to use the dried, reconstituted form of porcinis, and cook them in duck fat, rather than the foie gras fat called for in the original recipe. Our primary seasonings are garlic, thyme and black pepper. We’ll also enrich the flavor of the mushrooms with the addition of the veal demi-glace. Ultimately, the cooking juices of the roast duck and the liquid from the porcinis will combine to make a wonderful sauce for the duck. With wild rice and haricots verts on the side to complement, it’s the perfect kind of dish to help you get ready for fall — and given what a dull-looking day today has turned out to be, that should be a good thing!

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