Thanksgiving in January

I made this dish for Thanksgiving of 2011 but I am just posting it now! Ah...where has the time gone. The meal included, roasted duck with gravy, steamed broccoli, potatoes au gratin, apple sage stuffing, canned cranberries, and dinner rolls. I started the afternoon of with some mimosas, shrimp cocktail, and Brie cheese with crackers.

Roasted Duck:

I cannot take credit for this roasted duck recipe. I did a lot of research and this website was the best one I found. The detailed pictures make roasting a duck a simple thing to conquer. It turned out amazing and we got about 1 cup of duck fat out of the recipe. With that fat I have made such things as fried potatoes to duck fat pancakes (yum)!

Here is a link to the recipe: http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/

Easy Giblet Gravy:

Serves 6

Ingredients

4 cups chicken stock
1 cup skimmed (fat removed) pan drippings from dick
Chopped cooked duck giblets and neck
1/3 cup cold water
¼ c corn starch
Salt and pepper to taste

Directions:

To cook the giblets and neck, roast them in pan with duck for about an hour or until done. Pull meat from neck and chop giblets into bite size pieces.

In a Dutch over, bring chicken stock, pan drippings, and chopped giblet and neck meat to a boil over medium high heat. Cook for 2 minutes, stirring constantly.

In a small bowl, combine water and corn starch, stirring until smooth. Add to stock mixture, and cook stirring often, for 6 to 8 minutes or until thickened. Stir in salt and pepper.

Potato au gratin (recipe from Bon Appetit):

Serves 8

Ingredients

1/4 cup olive oil
4 cups finely chopped leeks (white and green parts only; about 3 large)
1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
2 garlic cloves, minced
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
2 cups heavy whipping cream
1 teaspoon (or more) salt
1/2 teaspoon (or more) freshly ground black pepper
1 cup coarsely grated Gruyère cheese

Directions

Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside.

DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

Steamed Broccoli:

Serves 4

Ingredients

1 1/2 lbs broccoli
salt and pepper
3 tablespoons butter
1 tsp lemon juice

Directions

Trim the broccoli into large florets.

Place the broccoli in a steaming basket over boiling water; cover and steam for 3 minutes.

Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, another 8-10 minutes.

Remove to a platter; season with salt and pepper, the butter, and the lemon juice.

Apple Sage Stuffing:

Serves 6

Ingredients

2 Tbs butter
1 onion (finely chopped)
2 stalks celery
2 granny smith apples
1/2 cup fresh sage, chopped or 3 tablespoons dried sage
1 teaspoon salt
Ground pepper
1 -1 1/2 cup breadcrumbs
1 egg

Directions

Pre heat the oven to 350 degres.

Melt the butter in a saucepan. When the foaming subsides, add the chopped onion and celery. Sauté on a gentle heat for 8 minutes. Cook until translucent, avoid browning. Add the apple for 2 minutes.

Take pan off heat and add all remaining ingredients.

Mix well with your hands to incorporate the egg. If the mixture seems a little too dry, add a touch of water. If too moist, add some more breadcrumbs. It should hold its shape easily.

Bake in a covered baking dish at 350 for 30 minutes.