#indigenouskitchen — Public Fediverse posts

Well, hubby wasn't crazy about the #SiouxChef recipes I cooked up (duck, wild rice pilaf, roasted squash). I loved them! That's fine. I have friends who would love for me to bring some tasty Indigenous foods to upcoming Pow-Wows. (Side note -- I guess hubby and I are even, since I wasn't crazy about the beef tongue he cooked up last month).

#AnimalProducts #DuckRecipes #IndigenousKitchen #SeanSherman

#TheSiouxChef - Máǧaksiča Tȟaspáŋnhaŋpi Akáštaŋpi

Seared Duck Breast with Cider Glaze

Serves 4-6

In this recipe, the duck breast is barely cooked, seared under a maple glaze, and served over a griddled corn cake with wild mushrooms and a wild pesto. It's a simple plate that makes a stunning entree. Unless you hunt or know someone who does, find duck breasts in the freezer section of most grocery stores. The sear on high heats gets the skin nice and crispy. Serve on Corn Cakes or Wild Rice Pilaf.

1 teaspoon coarse mineral salt
Pinch sumac
Pinch crushed juniper
2 to 3 pounds duck breasts, skin on.
1 to 2 tablespoons sunflower or hazelnut oil
1 cup cider
1 tablespoon chopped sage
1 tablespoon maple vinegar (maple syrup mixed with apple cider vinegar can be substituted)
1 tablespoon maple syrup, or to taste
Wojape (chokecherry sauce) for garnish

In a large, self-sealing plastic bag, shake the salt, sumac and juniper together, then add the duck breasts and shake to coat with the mix. Seal and refrigerate at least 1 hour or overnight. Remove from the refrigerator and bring to room temperature.

Preheat the oven to 400 F. In a large ovenproof saute pan, add enough oil to generously cover the pan and set over medium-high heat until shimmering. Working in batches so not to crow the pan, sear the duck breasts, skin side down, for about 5 minutes. Turn and sear the other side for 5 minutes. Place the pan in the over and roast for about 5 to 7 minutes for medium rare. Transfer the breasts to a plate and tent to keep warm.

Pour all but about 1 teaspoon of fat from the pan and reserve for another use. Return the pan to medium heat, add the cider, and scrap up the browned bits from the bottom of the pan. Stir in the sage. Simmer the cider to reduce by half. Add the maple vinegar and cook to reduce for several more minutes. Season with the maple syrup. Cut the duck breasts into 1-inch thick diagonal slices and serve drizzled with the Wojape sauce.

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SiouxChef #IndigenousKitchen #IndigenousCookbooks #NativeAmericanFoods #DuckRecipes #AnimalProducts