Dinner For Two

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A Special Dinner For Two From Chef Michael Wellfleet Oysters with Pickled Ginger & Tamari Roasted Long Island Duckling with Cranberry-Port Reduction Wild Rice Dressing Oven Roasted Asparagus with Lemon Vinaigrette
Roasted Long Island Duckling with Cranberry-Port Reduction
Ingredients (For Duck)
1 5 to 6 pound Long Island duck	1 pint pineapple-orange juice
1/2 cup kosher salt	20 whole black peppercorns
1 bunch fresh thyme	8 cloves garlic, peeled and crushed
Method
Make Brine For Duck: Combine salt, thyme, pineapple-orange juice, peppercorns and garlic in a medium-size non-reactive container with a lid. Marinate Duck: Using kitchen shears, remove the backbone. Cut down middle of breast bone, separating the halves. Remove the legs and thigh meat. Place the duck quarters in brine container and marinate, refrigerated, for three to four hours, turning occasionally. Prepare Duck: In a large stock pot with steamer insert, bring 2 inches of water to a rolling boil. Line the sides of the steamer insert with the duck pieces. Cover and reduce heat to medium. Steam the duck for 45 minutes. Preheat oven to 475 degrees and preheat a well-seasoned cast iron skillet in oven. Remove the duck pieces from the steamer and place legs and thigh sections, skin side down, into skillet. Return skillet to oven and cook 10 to 12 minutes. Add the breasts, again skin side down, and cook another 8 to 10 minutes until skin is crisp and duck reaches an internal temperature of 165 degrees. Remove from oven, tent with aluminum foil and let rest.
Cranberry-Port Reduction
Ingredients
1/2 cup Port wine	1 cup red wine
2 T unsalted butter	1/2 cup whole cranberries
2 cups chicken stock
Method
Combine wines, cranberries, and stock in medium saucepan. Over medium heat, reduce by one-half, about 25 minutes. Add butter, one tablespoon at a time, until sauce is slightly thickened and glossy.

Wild Rice Dressing
Ingredients
1/2 cup wild rice	1 1/2 cups chicken stock
1/2 cup chopped celery	1/8 cup chopped onion
1/4 cup unsalted butter	1/4 cup chopped mushrooms
1/4 t salt	1/4 t black pepper
1/4 t sage	1/4 t thyme
Method
In a medium saucepan over medium-high heat, bring stock to boil. Add wild rice, return to boil, stir and cover. Reduce heat to medium low and cook 20 to minutes until stock is absorbed. Fluff rice with fork and keep warm. Melt butter in sauté pan, add celery and onions, cook over medium heat until tender, about four minutes. Add mushrooms and cook briefly. Add rice and seasonings. Heat until thoroughly warmed.
Oven Roasted Asparagus
Ingredients
3/4 pound fresh asparagus, trimmed	2 cloves garlic, crushed
2 T lemon juice	1 T olive oil
1/4 t kosher salt	1/4 t black pepper
Zest of 1/2 lemon
Method
Snap base ends off asparagus. In a medium bowl, mix lemon juice, garlic, olive oil, salt, and pepper. Place a single layer of asparagus on a 9 x 13 baking sheet and drizzle with vinaigrette. Roast in pre-heated 400 degree oven for 8 to 10 minutes, until crisp-tender. Shake pan once during roasting to turn asparagus. Remove asparagus from oven, adjust seasonings if necessary and sprinkle with lemon zest. Serve immediately.
Wellfleet Oysters with Pickled Ginger & Tamari Soy
Ingredients
12 large fresh Wellfleet oysters	1 T Wasabi
1 1/2 T Tamari Soy Sauce	2 T Pickled Ginger (See recipe or use prepared)
Method
Shuck oysters, reserving bottom shell. Return oysters to shell, drizzle with Tamari soy. Place two slices of pickled ginger atop each oyster and dot with wasabi.
Pickled Ginger
Ingredients
1 to 1 1/2 ounces ginger, cut into 1/8-inch slices	2 bay leaves
1 T salt	1/2 T white peppercorns
1/2 cup sugar	2 Thai bird chiles
2 cups rice wine vinegar
Method
Combine vinegar, salt, sugar, bay leaves, peppercorns, and chiles in a medium saucepan. Bring to a boil over high heat and add sliced ginger. Reduce heat and simmer 30 minutes. Remove from the heat and cool. Transfer to a jar and refrigerate overnight. (Will keep, refrigerated, for one month.)