<ul><li>2 1/2 lb duck bones (from one whole duck)</li><li>1 tbsp olive oil </li><li>1 whole carrot </li><li>1 whole onion </li><li>1 whole apple </li><li>1 stalk celery </li><li>1/2 leek </li><li>1 tbsp olive oil (to sauté vegetables)</li><li>1 cup white wine </li><li>4 cups chicken stock </li><li>2 sprigs thyme </li><li>1 cup demi-glace </li></ul>

To start the short stock, use the bones from a whole duck. Make sure the bones are cut into approximately 2"-inch pieces. Heat a pot with oil to medium high add the bones and cook until evenly caramelized and golden all over, about 20 to 30 minutes. Duck is very fatty so as the fat melts, strain the grease from the pan so the bones caramelize properly. While the bones cook, you can prepare the mirepoix. Cut the celery, carrot, leek, onion and apple into approximately 2”-inch pieces. Once the bones have caramelized, remove and set aside. Add the remaining oil and sauté the vegetables for approximately 20 to 30 minutes, until they start to break down and caramelize. Once done, add the white wine to deglaze the pot and simmer until all of the liquid has evaporated, about 3 or 4 minutes. Then add the chicken stock, thyme, demi-glace and the duck bones. Bring this to a quick boil, then turn the heat down to low and let reduce by about two-thirds, which should take about an hour and a half or so. Once the stock has reduced to a rich dark color, it’s ready to be strained. After straining the stock, let reduce again over medium low heat. Reduce further by about half, until the sauce has a thicker sauce-like consistency, about 20 to 30 minutes. When ready, check the sauce for seasoning and set aside while you prepare the squash.

<ul><li>1/2 kabocha squash - can substitute with butternut </li><li>1/2 onion </li><li>1 tbsp butter </li><li>1/8 tsp Kosher salt </li><li>1 pinch white pepper </li><li>1/2 to 3/4 cup chicken stock </li></ul>

Peel and cut the squash in half, remove the seeds and cut into approximately 1 inch pieces. Because this is a taster menu and the portions are smaller, ½ a squash is more than enough for 4 people. Next, finely dice the onion and sauté with the butter over medium low heat, until translucent. Add the squash, salt, pepper and sauté for a minute or two. Add just enough chicken stock to cover the squash and bring to a boil. Once this boils turn the heat down and simmer on low and cook until tender. When a knife goes into the squash easily it is ready to be puréed. Place into a food processor and pulse until smooth. Then set aside while you prepare the duck. To reheat the squash, either microwave for 1 to 2 minutes on high or reheat in a small sauce pan over low heat.

<ul><li>2 duck breasts (2 singles) </li><li>1/4 tsp Kosher salt - can substitute with 1/8 tsp table salt </li><li>1/8 tsp white pepper </li><li>1 whole shallot </li><li>1/2 cup Saskatoon berries - can substitute with Huckleberries or Wild Blueberries </li><li>1/2 cup port wine </li><li>1 cup duck stock (from step 1)</li><li> fleur de sel (for garnish)</li></ul>

To start the duck, preheat the oven to 350° degrees Fahrenheit. Score the fat of the duck breasts and season both sides with salt and pepper. Then heat an oven proof fry pan to medium high heat. Once the pan is hot, add the duck, fat side down. Let cook for about 5 to 7 minutes. For best results, pour off any excess fat as the duck cooks. Once the fat becomes crispy and the sides of the duck start to cook, place into the oven for another 5 to 7 minutes. This will depend on the size of the duck breasts. When cooking duck, it is best if cooked no more than medium rare. Once ready, allow the duck to sit for a minute then cover loosely with foil and set aside to rest. While the duck rests, you can prepare the Saskatoon berry Jus and reheat the squash purée. For the jus (or sauce), finely mince the shallot. Add a bit more oil to the pot, if needed and cook the shallot over medium heat for about a minute. Deglaze the pan with the port and add the Saskatoon berries. Let this reduce down by about half. Once reduced, add about a cup of duck stock and stir. Simmer for 2 to 3 minutes until the sauce is nice and thick. Any leftover stock can be frozen and used another time. To plate the duck, first reheat the squash and make sure your sauce is nice and hot. Slice each breast into 4 pieces, lengthwise. Smear the squash purée onto the plate and place 2 pieces of duck per plate. Drizzle with a bit of the sauce and finish with a pinch of Fleur de Sel. Serve immediately. Active Time: 1 hr 30 mins<br /> Total Time: 4 hrs<br /> <br /> By increasing the portion size this taster menu can easily be a delicious full course meal. Using chicken stock, demi-glace and the duck stock is what gives the final sauce its depth and richness. But you could replace the chicken stock or demi with water, just keep in mind, you will not end up with the same rich sauce. http://media.rouxbe.com/assets/16384/logo_newasiancuisine_partner_logo.gif www.newasiancuisine.com/