Montana

Big Sky restaurant creates dish for National Rainier Cherry Day

Posted: Jul 12, 2012 11:24 AM by Beth Saboe - MTN News
Updated: Jul 12, 2012 11:30 AM

LIVE Interview: Rainbow Ranch cooking with Rainier Cherries

BIG SKY - The restaurant at Rainbow Ranch Lodge is representing the state of Montana in the Northwest Cherries national campaign for National Rainier Cherry Day.

During the month of July, Executive Chef Matthew Fritz is serving up a special dish of duck confit with a Rainier cherry marmalade, grilled radicchio & a balsamic glaze

NW Cherries chooses one iconic restaurant in each U.S. state to create and feature a unique Rainier Cherry menu item in honor of National Rainier Cherry Day on July 11, 2012. Each restaurant receives approximately $400 worth of free cherries to play with and incorporate on their menu.

Chef Fritz say the sweetness of the Rainier cherry marmalade pairs nicely with the richness of duck and the dish has been selling out at the Rainbow Ranch lodge. Due to its popularity, Fritz plans to also offer salads, desserts and another entree featuring cherries.

Rainier cherries are only in season for six weeks each year, and are known for their large size and exceptionally sweet taste.

Duck Confit with Rainier Cherry Marmalade, Grilled Radicchio & Balsamic Glaze

Serves 6

Duck confit:
6 whole duck legs, thigh and leg portions
2 shallots, roughly chopped
8 sprigs fresh thyme
2 garlic cloves, smashed w/ knife
3 bay leaves
2 ounces brandy
2 tablespoons kosher salt
1 tablespoon black pepper corns
2 quarts rendered duck fat

Remove thigh bone from each leg. Place legs into a roasting pan large enough to accommodate legs and duck fat. Season legs with remaining ingredients and cover with melted duck fat. Cover roasting pan with tin foil leaving one corner open. Place roasting pan over burner and bring to a simmer. Place roasting pan into preheated 300 degree oven and cook legs until tender, 3-4 hrs. Remove pan from oven, remove foil and place pan into fridge to cool. Store cooked legs in fat until ready to use.

Balsamic glaze:
2 cups balsamic vinegar
4 springs fresh thyme
1 shallot, roughly chopped

Place ingredients into saucepan, bring to a simmer and reduce until mixture coats the backside of a spoon. Strain mixture through fine mesh strainer, cool and reserve.

Rainier Cherry Marmalade:
2 cups Rainer cherries, pitted and roughly chopped
1 Small shallot, small dice
¾ Cup brown sugar
3 oz. Red wine vinegar
Zest from 1 orange
½ teaspoon red chili flakes
Kosher salt and white pepper to taste
Safflower oil

Sweat shallots and cherries in safflower oil until they start to break down. Add brown sugar, red wine vinegar, orange zest and chili flakes and cook mixture over low heat for about 20 minutes. While mixture is still warm, place into food processor and pulse mixture several times to get a uniform appearance. Season with kosher salt, white pepper and reserve until needed.

Grilled Radicchio:
1 Head radicchio, cut into sixths
Olive oil
kosher salt and white pepper

Assembly:
Remove duck confit from cooler and place into preheated oven and heat mixture until duck fat is melted and you are able to remove legs from it. Duck fat mixture can now be strained and reserved in cooler for another use. Place duck legs skin side down into preheated sauté pan and then into preheated oven until skin is crispy, flipping legs once or twice while doing so, about 12-15 minutes. While duck legs are cooking, take radicchio and drizzle with olive oil, kosher salt and white pepper and grill until tender.

Place cooked radicchio in center of plate and drizzle with balsamic glaze. Place crisp duck confit leaning up against radicchio and top with Rainier cherry marmalade and a small drizzle of balsamic glaze........ENJOY