Whole Duck in a Dutch Oven with Apples, New Red Potatoes and Cabbage Serves 4 4–5 pounds fresh whole duck Acorn Squash, Bacon and Heirloom Bean Bake with Farm Eggs
Salt and pepper to taste Enough twine to truss a duck
Serves 4–6
1 rib celery, cut into fourths Oil to coat pan ½ large onion, diced 12 garlic cloves, whole Pinch of salt ½ head cabbage, cut into wedges ½ pound large new red potatoes, diced 2 carrots, cut into chunks ½ cup beer, wine or vegetable broth
½ pound bacon, cut into ¼-inch pieces 1 acorn squash, skin removed, diced into ½-inch pieces ½ cup onion, diced Pinch of salt and pepper 1 cup cream 2 cups cannellini, pinto and red kidney beans, cooked and drained 4 sprigs fresh sage, minced 6 farm eggs ½ cup goat cheese (or a local triplecream-style cheese) In a 12-inch cast-iron skillet over medium heat, add bacon and cook until fat is rendered and bacon is almost crispy. Remove bacon from skillet, but leave the fat. Add squash and onions. Season with pinch of salt and pepper. Cook until squash gets a little color and onions turn translucent. Add cream, beans, bacon and sage to skillet. Bring to a simmer. Reduce liquid by about half, or until it starts to thicken slightly. When mixture has a stew consistency, crack eggs evenly onto surface. Dot with cheese. Cover with lid or aluminum foil. Keep over medium to low heat. Egg whites should be set and yolks runny. Crack pepper over top and serve from skillet. 30
edible INDY fall 2015
2 Idared apples, cut into chunks 8 sprigs thyme
Season the duck, inside and out, with generous amount of salt and a few cracks of pepper. Stuff the cavity with a few chunks of apple, sprigs of thyme and celery. Truss the duck. Allow the bird to come to room temperature and salt to dissolve into meat, about 30 minutes. Pat dry. In large Dutch oven over medium heat, add light sheen of oil. Sear breast side until fat begins to render and skin browns, about 10–15 minutes. Flip bird over. Repeat browning. Remove bird and keep ¼ inch of fat in pan. Add onion, garlic cloves and pinch of salt to pan. Cook until translucent and garlic begins to soften, but not burn. Add cabbage wedges, potatoes, carrots and remaining apple. Set duck inside nest of vegetables and ½ cup beer, wine or vegetable broth. Cover. Cook slowly without disturbing for about 1½ hours. Allow pot to rest at least 15 minutes before carving.
