Wild Duck or Sharp-Tail with Giant Croutons
This recipe was inspired by Jamie Oliver. It is equally good with duck or sharp-tail, or a combination of duck and Sharp-tail.
6 - 8 sharptail and/or duck breasts seasoned with salt and pepper (1-2 per person)
1-2 slices of pancetta per breast depending on size.
2 teaspoons Chinese 5 spice
Olive oil
2 Tablespoons fresh thyme leaves
2 bunches fresh mint, chopped (1 cup)
2 bunches fresh cilantro, chopped (1/2 cup)
2 finely diced chili peppers, such as jalapeno, Anaheim, poblano
1 lemon, juice of
Good rustic bread
2-3 tablespoon fresh rosemary, chopped (keep some springs whole)
1 Tablespoon fennel seeds
5-6 cloves garlic (2-3 minced, and 2-3 squashed skin on)
Sea salt and freshly ground pepper
Preheat the oven to 325 degrees. Season the duck breasts with the 5 spice, pepper, sea salt, fresh thyme, and a little olive oil.
Slice your bread in ¼-½ inch rounds and lay it in a bowl or on a cookie sheet. Add sea salt and freshly ground pepper. Add the minced garlic and the cloves that have been squashed. Sprinkle the chopped rosemary on top. Massage all of this into the bread with olive oil. Add more sprigs of rosemary that you have twisted and bruised on the top. Lay the bread on a baking sheet with an edge or shallow baking pan. Place in the oven and bake for about 15 – 20 minutes. You want to maintain a soft texture in the middle of the bread but the crusts should be firm.
While the croutons are baking, heat a bit of olive oil in a skillet on medium-high heat. Lay each sharptail or duck breast in the pan on top of a piece (or 2 if larger breasts) of pancetta. Use a bacon weight, or the like, to weigh the meat down into the pan and help crisp the pancetta. Turn the meat after 3-4 minutes and lower the heat. Cook the meat an additional 3-4 minutes—the amount of time will vary based on the size of the breast and how you like your meat. We encourage you to cook sharptail and duck rare. Remove promptly, keeping in mind that the meat will continue to cook a bit as it rests.
Mix the chopped mint, diced chilies, lemon juice, and 2 tablespoons olive oil on a large cutting board or platter. Slice the meat thinly cross-grain on top of the mixture, making sure all of the meat juices, oil, herbs and chilies mix together. Arrange the croutons around the meat and serve.