It was our pleasure to visit with one of Mississippi’s top chefs this week on the Outdoors with Jake Wimberly radio show on our Eat Y’all Firing Pin to Fork segment. Chef Jay Parmegiani has a lot going on with the much anticipated opening of his latest venture, 10 South Rooftop Bar & Grill, on the newly added 10th story of the First National Building in downtown Vicksburg. This rooftop restaurant will provide unmatched views of the Mississippi River from the inside or outdoor dining areas. In the meantime, Chef Jay continues to grow the fan base at his flagship endeavor, ROCA Restaurant & Bar, where you can find a variation of this Hickory Smoked Duck recipe on the menu nightly.
Home cooks may find this recipe for Hickory Smoked Duck – with it’s many steps of preparation – a tad intimidating at first. But trust us, the reward for your hard work will be well worth it. Plus, with Chef Jay’s step by step instructions, you’re sure to learn some new cooking tricks that will serve you well beyond this dish’s preparation. Bon Appetit!
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Recipe: Hickory Smoked Duck
Over Benton’s Bacon Sweet Potato Hash with Garlic Sugar Snaps and Green Peppercorn Sauce
- 3 lb Veal Bones, rinsed
- 3 Carrots
- 2 Celery Ribs
- 1 Yellow onion
- 3 Garlic Cloves
- ½ cup Tomato Paste
- 1 cup Cabernet Sauvignon
- 2 Bay Leaves
- ½ tsp Peppercorns
- 1 cup Parsley (loosely packed)
- 3 qts Water
- In a 400 degree oven roast the veal bones for 1 hour or until golden brown. While the bones are roasting start the mirepoix (step 2).
- In a 8 quart pot over medium heat, cook the carrots, celery, and onions in 4 tablespoons of oil until dark brown, about 15 minutes. Add garlic cloves and tomato paste. Cook this mixture until the bottom of the pot begins to get dark, then deglaze with the red wine. Make sure to scrape all of the dark bits off the bottom of the pot, as this is where the flavor is.
- Add roasted veal bones, parsley, peppercorns, bay leaves, and water to the large pot. Bring to a boil, turn down heat and simmer for 1 hour. Skim any fat that rises to the surface. This should yield 6 cups of veal stock. Strain the stock into a clean pot and simmer until it has reduced to 1 ½ cups. The sauce should have the consistency of heavy cream.
Green Peppercorn Sauce
- 1 TBSP Canola oil
- 1 TBSP Shallots (finely minced)
- 1 ½ cups Veal glace (from above)
- 2 tsp Green Peppercorns (brine packed and rinsed)
- 1 TBSP Heavy Cream
- 1 tsp Unsalted Butter
- Salt and Pepper to taste
- In a small saucepan heat canola oil and sauté shallots until they are golden brown.
- Add the veal glace, green peppercorns, heavy cream, and whisk in butter until incorporated.
- Season to taste with salt and pepper.
Garlic Sautéed Sugar Snaps
- 2 TBSP Salt
- 2 cups Sugar Snap Peas
- 1 TBPS Unsalted Butter
- 1 tsp Garlic
- Salt and Pepper to taste
- Bring 4 quarts of water to a boil, and add 2 tablespoons of salt.
- Blanch sugar snaps for 3 minutes then shock in ice water to stop the cooking.
- In a sauté skillet melt 1 tablespoon of butter over medium heat until it begins to foam.
- Add garlic and cook for 10 seconds being careful not to burn the garlic. Add sugar snaps, salt, and pepper toss well to coat.
Maple Chili Glaze
- 1 cup Honey
- 4 tsp Apple Cider Vinegar
- 1 TBSP Maple Syrup
- ½ tsp Paprika
- ½ tsp Salt
- ½ tsp Cayenne Pepper
In a small sauce pot combine honey, apple cider vinegar, maple syrup, paprika, pepper, salt, and cayenne. Cook over medium heat for 5 minutes.
Benton’s Bacon & Sweet Potato Hash
- 4 oz Benton’s Smoked Bacon (cut into lardons – small squares), soaked in buttermilk for 15 min then rinsed)
- 2 qts Canola oil
- 2 Sweet Potatoes (Medium size peeled)
- 1/3 cups Maple Chili Glaze
- ¼ tsp Garlic
- ¼ tsp Shallots
- ½ tsp Pepper
- 1 TBSP Unsalted Butter
- Heat oil to 350 degrees. Using the potato peeler shave 8 nice strips off of the sweet potatoes for the garnish, then dice the rest of the sweet potatoes into 1 inch cubes. Fry sweet potato cubes until light golden brown. Drain on paper towels and allow to rest for 20 minutes. The residual heat will continue to cook the inside of the sweet potatoes until they become soft. Fry sweet potato shavings until crisp.
- In a small sauté pan, render the bacon over medium heat until done, but not crisp, about 4 minutes.
- In a large sauté pan, add maple chili glaze, Benton’s bacon, garlic, shallots, pepper, and sweet potato cubes. Over medium heat sauté until heated through then incorporate the tablespoon of butter.
Hickory Smoked Duck
- 4 – 8oz Maple Leaf Farms Duck Breast (or wild duck, if desired)
- 1 cup Hickory Chips
- Salt and Pepper to taste
- 1 TBSP Canola Oil
- Using a thin sharp knife, lightly score the duck skin in a crosshatch pattern.
- In a large skillet with lid over medium heat bring dry hickory chips to a light smoking point then cut off heat. Position a cookie cooling rack (slotted cooling rack) above the smoking chips in the skillet. Place duck skin side up on the cooling rack. Cover skillet with lid with chips, rack & duck all inside. Allow the duck to cold smoke inside the skillet for approx. 4 minutes.
- Season the duck breast with salt and pepper, and cook in a 10 inch sauté pan until the skin is nice and crisp then turn the duck, cook on other side for approx. 4 minutes.
- Transfer the duck to a cookie sheet, and cover with aluminum foil. Allow to rest for at least 5 minutes.
Assembly of Dish:
- Place a mound of the sweet potato hash in the center of 4 dinner plates making sure to evenly distribute the bacon.
- Thinly slice the duck on the bias, and place on top of the hash.
- Add the garlic sautéed snaps, and drizzle the green peppercorn sauce over and around duck.
- Top with sweet potato crisps.
Editor’s Note: Outdoors with Jake Wimberly airs weekly at 6 pm central with live streaming available at www.ez877fm.com. There is also a podcast available as well as a show archive on station web site in case you miss the live show including Eat Y’alls weekly segment, Firing Pin to Fork, featuring a variety of chef/hunters, wild game cookbook authors, pitmasters and more. Resources from this segment like recipes, links and more will be posted here on Eat Y’all. Want to hear from a particular guest? We’d love to hear your recommendations in the comments below!