A Wedding Feast for Less
Saut?ed Duck Breast with Cassis Glaze, Creamy Polenta and Haricot Verts
INGREDIENTS:
8 - 6 ounce pieces of duck breast with the skin on.
2 ounces of cassis liqueur
1 tablespoon butter
1 tablespoon chives, finely sliced
1 1/2 pounds haricot vert, cleaned (French Beans)
6 cups creamy polenta (see recipe below)
Salt and pepper to taste
Blanch the haricot vert in boiling salted water, until al dente. Drain and cool in an ice bath. Score the skin of the duck breast with a very sharp knife in a 1/4 inch wide crosshatch pattern. Be careful not to cut into the flesh of the breast. Season the duck on both sides with kosher salt and pepper.
Heat a saut? pan, over high heat, large enough to accommodate all the breasts, if necessary use two pans. Place the duck breasts skin side down onto the hot pan(s). Reduce the heat to low and cook the breasts for 10 minutes or until the fat has completely rendered from the skin.
While the duck is cooking drain the rendered duck fat periodically so the pan remains relatively dry. Flip the breasts and continue cooking on the opposite side for one minute and remove the breasts from the pan and let rest for 5 minutes.
Turn the heat back up and deglaze the pan with the cassis. Reduce slightly and swirl in 1 tablespoon of butter, then season the sauce with salt and pepper.
In another saut? pan, melt the remaining butter and heat the haricot vert until hot.
To prepare the plate, equally divide the polenta and haricot vert among eight plates. Slice the duck breast against the grain and fan over the vegetables. Top with the reserved sauce and enjoy!
Creamy Polenta
INGRDIENTS:
3 cups chicken stock
6 ounces instant polenta
1 tablespoon butter
1/4 cup heavy cream
4 ounces of camembert, rind removed
Salt and pepper to taste
Bring the chicken stock, cream and butter to a boil in a medium sauce pan. Add the polenta while whisking. Bring the mixture to a boil, while whisking continuously. After the mixture starts to thicken, reduce the heat and continue cooking for three minutes. Add the camembert cheese and season to taste. Reserve and keep warm.
Wedding Cupcakes
INGREDIENTS:
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 stick softened butter
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla
2 large eggs
1 container of prepared white icing.
Edible flowers for decoration
Preheat oven to 350?F. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a stand mixer bowl. Add butter, milk, sour cream and vanilla. Place in mixer and mix with paddle attachment for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon the cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Spread the white icing evenly on the cupcakes and arrange on a display plate. Decorate with the edible flowers.
So what did it all cost?
Menu:
Grilled Peaches with Camembert Cheese
Garlicky Shrimp with a red chile glaze
Bell Pepper and Goat cheese Rollatini
Bacon and Onion Turnovers
Tuna Tartar
Glazed Duck Breast with Creamy Polenta
Tower of Wedding Cupcakes
Hors D'Oeuvres
shrimp $6.99
garlic $.39
ancho chile powder $1.50
peach $.99
camebert cheese $5.00
baguette $1.19
red bell pepper $.99
goat cheese $2.99
parmesean cheese $2.24
breadcrumbs $1.99
tarragon $1.49
basil $1.49
tuna $8.60
ginger $.21
chives $1.99
lemon juice $.45
capers $1.00
tart shells $2.99
bacon $2.00
onion $.89
sour cream $1.23
total $46.61
Duck Breast with Polenta
duck breasts $16.78
cassis liquor $3.79
haricot verts $2.50
chicken stock $2.79
polenta $1.39
heavy cream $1.19
total $28.44
Wedding Cupcakes
icing $2.69
total $2.69
Grand Total: $77.74
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