Pressed Duck Dinner Kit for 4

Edwin’s Pressed duck is a three-course dinner, starting with a classic French soup made from rich duck
broth and mixed vegetables. Main course is roasted duck breast served with green beans, roasted
potatoes and a sauce made from duck stock, the duck’s organs, Armagnac and blood. Finishing off with
a mixed green salad topped with the leg and thigh of a duck.

At Cleveland’s Edwins, they believe in second chances. Founded by classically trained chef Brandon Edwin Chrostowski in 2007, Edwins offers formerly incarcerated adults a foundation in the culinary and hospitality industries, and the support network necessary for long-term success. The driving principle behind Edwins is that every human being, regardless of their past, has a right to a fair and equal future. And the food? It’s truly spectacular: Edwins also happens to be one of Cleveland’s finest French restaurants.

MORE DETAILS

This package serves 4 people and includes

• Whole Duck (approx. 5-6 lbs.)
• Garlic (5 oz.)
• Carrots (4 oz.)
• Onion (4 oz.)
• Duck Neck Bones (6 oz.)
• Turnips (6 oz.)
• Cabbage (5 oz.)
• Garlic (1 oz.)
• Parsley (1.5 oz.)
• Armagnac (2 oz.)
• Roasted Garlic Chips (1 oz.)
• Sherry Vinaigrette (2 oz.)
• Mixed Greens (4 oz.)
• Duck Stock (8 oz.)
• Black Peppercorn (.25 oz.)
• Armagnac (2 oz.)
• Heart & Liver Puree (2 oz.)
• Duck Blood (2 oz.)
• Butter (2 oz.)
• Armagnac (2 oz.)
• Roasted Potatoes (8 oz.)
• Green Beans (8 oz.)
• Butter (2 oz.)

INSTRUCTIONS / STORAGE

• Edwin’s Restaurant ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Items ship frozen with ice packs, may thaw during transit.
• Upon arrival, store items in the refrigerator for up to 4 days.

To Serve

Preparing the Duck

• Preheat oven to 450°F and bring large pot of water to boil.
• Remove duck from the sealed bag.
• When water reaches a boil, carefully submerge duck in water and boil for 12 minutes.
• After 12 minutes, remove from water and place on roasting pan in the oven, breast side up for 15 minutes.
• After 15 minutes, remove duck from oven and allow to rest at room temperature for 15-20 minutes.
• After resting, carve the duck, removing the breasts & leg and thigh. Carcass should be reserved to make the soup the next day (or make today and have for lunch tomorrow).
• Place breasts and leg and thigh on roasting pan and cook in oven until duck breast has reached an internal temperature of 130°F and duck legs reach 160°F. Set aside until sauce is ready.

Preparing the Sauce

• Heat a heavy bottom saucepan over medium heat.
• Add butter to pan and melt.
• Once butter is melted, add heart and liver puree and cook over medium heat for 3-4 minutes.
• Add 1 container of Armagnac to pan to deglaze.
• Add duck stock and cook for 3-4 minutes over medium low heat.
• Turn heat to low and slowly add blood, stirring constantly.
• Once all blood is added, turn heat off, add second container of Armagnac, fresh cracked black pepper and salt to taste.

Preparing the Salad

• In a bowl, toss mixed greens, Sherry Vinaigrette and garlic chips. Split among 2-4 plates evenly.

Preparing the Vegetables

• Preheat oven to 450°F.
• On oven safe dish, roast vegetables with included butter for 12-15 minutes or until heated through.

Assembly

• When sauce and salad are ready, slice rested duck breast on sharp bias.
• On a plate, spread a thin layer of sauce, layer green beans on the sauce and the roasted potatoes around the outside and shingle duck breast over the sauce and green beans.
• Season sliced duck with salt.
• Add roasted duck leg and thigh to top of salad and serve as second course or with the main course.

Ingredients

• Whole Duck
• Pressed Duck Sauce – Duck Stock, Black Peppercorn, Armagnac, Heart & Liver Puree, Duck Blood, Butter, Armagnac
• Soup – Bay Leaf, Thyme, Peppercorn, Garlic, Carrots, Onion, Duck Neck Bones, Turnips, Cabbage, Garlic, Parsley, Armagnac
• Salad – Roasted Garlic Chips, Sherry Vinaigrette, Mixed Greens
• Vegetable Sides – Roasted Potatoes, Green Beans, Butter