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| Chinon from the Loire Valley |
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| Chef Eric Algorri of Augustine |
If you want to sample this dish and avoid cooking altogether, go to Augustine (13456 Ventura Blvd, Tel 818 900 0938 although they only take walk-ins) in Sherman Oaks, CA where the dish was created by Chef Eric Algorri. Augustine, named by Food and Wine as one of America’s best new wine bars, features more than 50 wines by the glass. Chef Algorri’s task was the complement these wines with small plates. The chef has a compelling resume: he previously worked at New York titans Marea, Bouley, Union Square Café and Lupa. His pan European offerings include lots of exotic takes on bar food–tater tots(!) and spiced nuts tossed with pimento and brown sugar. Moving up in size is the duck and this recipe is an adaptation of the one Augustine serves with duck ravioli, date jus and rutabaga purée. For Food and Wine, the recipe was pared down to the Duck breast, date jus and a note that it was served with homemade cheese ravioli. I used fresh ravioli from Fairway. Since you can find fresh pasta in virtually every supermarket and that’s what to look for.
12 oz. Medjool dates, pitted and halved
12 ounces Medjool dates, pitted and halved 1 rosemary sprig
1 1/4 cups heavy cream
1/2 cup finely grated Piave cheese (about 1 ounce)
Kosher salt
Pepper Two 12-ounce Moulard duck breasts *
1. In a saucepan, bring the dates, rosemary and 4 cups of water to a boil. Simmer over moderate heat, mashing the dates with a wooden spoon, until very soft and the sauce is thick,
15 minutes. Strain, pressing on the solids; keep warm.
2. In a small saucepan, bring the cream to a simmer. Slowly whisk in the cheese until well blended. Season with salt and keep warm on low on the stove.
3. Preheat the oven to 425°. Using a sharp knife, score the duck fat in a crosshatch pattern at 1/2-inch intervals. Heat a 12-inch ovenproof skillet. Season the duck with salt and pepper and add to the skillet skin side down.
4. Cook over moderate heat until most of the fat is rendered and the skin is deep golden and crisp, about 8 minutes.
5. Turn the duck over and roast in the oven until medium-rare within and an instant-read thermometer inserted in the center registers 130°, about 12 minutes. Transfer the breasts to a cutting board and let stand for 10 minutes.
and additional grated Piave if you like.
