With broccoli rabe and duck crackling. Just as good as any four bell experience the city has to offer, but easier on the wallet!
When tasting the Doppelrock, I noticed hints of brown sugar, caramel malt and a slight dark tea aroma. In the taste, there are some raisin-like characteristics with a mild bitterness, finished with some roasty malt background. All of this together made me think of tea smoked duck, but here, we are going to brine the duck with some of those tea characteristics as well as incorporate them into the sauce. Broccoli rabe was the chosen component to relay a mild bitterness against the malt brined duck as well as the Doppelrock reduction. The result is a stellar pairing which will amaze even the most discerning of beer drinking chefs, while still easy enough for any home cook to prepare. Cheers and enjoy! (Serves 4)
- 16oz. Doppelrock
- 1 tsp. each, toasted & ground, allspice, star anise, Szechuan peppercorn
- 1/8th cup dark brown sugar
- 1/8th cup sea salt1tbsp. minced garlic
- 1tsp. soy sauce
Combine the ingredients into a stainless pot, gently heat to dissolve the salt and sugar, remove from the heat and chill to 40°.
While you are chilling…you will need:
- 2 8oz. Hudson Valley Duck Breasts, excess skin & fat removed, reserve
- 1 bunch broccoli rabe, peeled, washed & blanched
- The leftover skin, minced
The Doppelrock Duck Sauce
Combine the following in a stainless steel pot, some of which are the characteristics I find in this beer:
- 12oz. Doppelrock*
- 12oz. rice wine vinegar
- 4oz. peeled ginger
- 1.5cups sugar
- 1cup white raisins
- 1cup iced tea (standard iced un-sweetened tea works wonderful with this dish)
- 3 star anise pods
- Bring to a boil, reduce to a simmer until the sauce coats the back of a spoon.
- Return to the brine, once chilled, pour over the breasts, completely immersing them in a deep dish, weighing down with a plate if needed. After 6 hours, rotate them and immerse for another six hours. Overnight marinating will yield optimal flavor.
- Remove from the brine, pat dry.
- Place the breasts skin side down in a stainless pan, render on low until crispy skin is achieved.
- Flip them over and continue to cook for another 5 minutes (in extra virgin olive oil).
- Remove from the pan.
- While the duck is resting, place the chopped-up excess duck skin into the pan, render until crispy, then remove.
- Next, with a pinch of garlic, and a small amount of the remaining fat, sauté the broccoli rabe with salt & garlic.
- Once all of this is complete, plate the broccoli rabe with the crispy skin sprinkled over top, pretend you’re Picasso if needed.
- Thinly slice your medium rare duck, and shingle them down the plate, then drizzle the Doppelrock duck sauce over the breast. Also, spoon a bit of the remaining fat around the duck and broccoli.
*Alternative beer options: Yards ESA, VooDoo Wynona’s Big Brown, Great Lakes Eliot Ness