Tue | Jun 25, 2019

Duck 'n Decadence

Published:Thursday | March 3, 2011 | 12:00 AM
Duck confit and mushroom risotto with pecorino, basil and crispy duck skin. - photos by Emma Sharp
Pumpkin, tomato, onion, basil and ricotta salad.
Roast duck - photo by Emma Sharp
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 Emma Sharp, Gleaner Writer

I love Jamaica, but it can be very frustrating to shop for food here. Looking all over town for everything you need for a dinner can be futile. I end up going to five or six different markets and grocery stores, and still I return home with missing ingredients. Sure, if I stick to Jamaican food, then I'm set. However, the moment I venture into international cuisine, it becomes mission impossible!

"If only there were one store where I could buy dried porcini mushrooms and pecorino cheese for a risotto or pasta, a whole duck to roast, ricotta salata for a salad, mascarpone cheese to use in a dessert, and lovely champagnes, wines and liqueurs to complement the whole meal!" Well, blow me away, my wish was the command of Anna Kay von Dueszeln, Cynthia Hanworth and Debra Valentine, who opened the doors to their gourmet delicatessen 'Uncorked' early last month!

To boot, I can return for anchovies, smoked oysters, artichokes, hearts of palm, capers, croutons, fresh salads, home-made soups and pasta sauces, smoked salmon and marlin, crab backs, shrimp, lobster, Cornish hens, a variety of sausages, chutneys, antipasti, olives, dates, pine nuts, countless cheeses, home-baked baguettes, coffee, and decadent desserts. I am thinking of pizza toppings, interesting salads for light suppers, weekend breakfasts, easy and impressive hors d'oeuvres and after-dinner cheese platters for my impromptu parties.

Not to mention the Pama Pomegranate liqueur which is fabulous cooked with poultry, muscat that blends well into seafood, port to sip with blue cheese, sherry to season your sausages, amaretto that goes well with most creamy or chocolate puddings, and numerous others from 1876 Wines. This truly is a one-stop shop for gastronomes, that provides so much more than duck 'n decadence!

Emma's Menus and Recipes:

Dried Porcini & Roast Duck Confit Risotto with Pecorino

Thyme Roasted Pumpkin, Onions & Tomato Salad with Ricotta Salata & Fresh Basil

Decadent Mascarpone & Chocolate Pots

Two 2008 Pinot Noir wines: Mirassou from California & Cloudy Bay from Marlborough, New Zealand

Garlic, Ginger & Rosemary Roast Duck:

1 whole duck (from Uncorked)

2tbs finely chopped garlic

1tbs finely chopped ginger

1 onion, finely chopped

4 sprigs of fresh rosemary

Sea salt and pepper

Method

1. Preheat the oven to 375F. Remove the bag of giblets and the neck from the duck's cavity. Cut off the flappy fat from the duck. Season the duck with all the seasonings, stuffing them, along with the giblets, into the cavity.

2. Place the duck and neck on a roasting rack placed over a large roasting pan (so the fat can drip off during cooking). Roast for 11/2-2 hours. The juices will run clear when it's cooked.

3. The duck is ready to eat, and may be served with mashed, baked or sautéed potatoes, roast yam or breadfruit, rice, or any Asian noodles.

4. You may also use the duck flesh (duck confit) in a risotto. Remove the crispy skin from the duck (save to serve on top of the risotto), cut all the flesh off the duck and slice thinly. Add this at the end of making a risotto, sprinkle freshly grated pecorino cheese and fresh herbs. It goes particularly well with dried porcini mushrooms, which are soaked in boiling water for 30 minutes, and then the liquid is used to make the risotto and the mushrooms are sliced and added.

5. The duck confit is also delicious in a fresh tomato sauce with pasta.

Thyme Roasted Pumpkin, Onions & Tomato Salad with Ricotta Salata & Fresh Basil

11/2lb pumpkin, deseeded & sliced into 1/4 inch slices

1 onion cut into thin wedges

1lb tomatoes, cut into wedges

2-3tbs fresh thyme leaves

Sea salt and black pepper

2tbs olive oil

4oz ricotta salata

1 large handful of freshly torn basil leaves.

Method

1. Preheat the oven 400F. Place all the ingredients, apart from the ricotta, in a large roasting pan and mix well. Roast for 20 minutes.

2. Turn the oven up to 450F and roast for another 10 minutes.

3. Set the grill on high, and place the roasting pan under for five minutes to slightly brown the vegetables.

4. Remove the pan, leave to completely cool and check seasoning.

5. When cool, layer the vegetables with the ricotta and basil: pumpkin, onions, tomato, ricotta salata, basil. Depending on the width of the bowl, repeat this three times. Cover and refrigerate until ready to use.

Decadent Mascarpone & Chocolate Pots: Serves 6

6oz dark (semisweet) chocolate, broken into small pieces

2 x four-finger dark chocolate Kit Kats, broken into small pieces

1 x 8oz tub mascarpone cheese

10oz heavy whipping cream

Method

1.Place the dark chocolate in the top of a double boiler. Stir until melted and smooth.

2. Stir in the Kit Kats.

3. Remove from heat, and stir in the mascarpone. If it stiffens, return to heat for one minute.

4. Lightly whip the cream until soft peaks form, then gently fold in the chocolate mixture.

5. Spoon into six glasses.

Uncorked is located at: 8 Hillcrest

Avenue, Kingston 6

Telephone: 876-632-5500

Opening Hours: Monday-Saturday

10 a.m.-6:30 p.m.

WIFI for all patrons