Pressed Duck Dinner Kit for 4
Ships Nationwide in U.S.
Not eligible for shipping to CanadaEdwin’s Pressed duck is a three-course dinner, starting with a classic French soup made from rich duck
broth and mixed vegetables. Main course is roasted duck breast served with green beans, roasted
potatoes and a sauce made from duck stock, the duck’s organs, Armagnac and blood. Finishing off with
a mixed green salad topped with the leg and thigh of a duck.
At Cleveland’s Edwins, they believe in second chances. Founded by classically trained chef Brandon Edwin Chrostowski in 2007, Edwins offers formerly incarcerated adults a foundation in the culinary and hospitality industries, and the support network necessary for long-term success. The driving principle behind Edwins is that every human being, regardless of their past, has a right to a fair and equal future. And the food? It’s truly spectacular: Edwins also happens to be one of Cleveland’s finest French restaurants.
This package serves 4 people and includes
- Whole Duck (approx. 5-6 lbs.)
- Garlic (5 oz.)
- Carrots (4 oz.)
- Onion (4 oz.)
- Duck Neck Bones (6 oz.)
- Turnips (6 oz.)
- Cabbage (5 oz.)
- Garlic (1 oz.)
- Parsley (1.5 oz.)
- Armagnac (2 oz.)
- Roasted Garlic Chips (1 oz.)
- Sherry Vinaigrette (2 oz.)
- Mixed Greens (4 oz.)
- Duck Stock (8 oz.)
- Black Peppercorn (.25 oz.)
- Armagnac (2 oz.)
- Heart & Liver Puree (2 oz.)
- Duck Blood (2 oz.)
- Butter (2 oz.)
- Armagnac (2 oz.)
- Roasted Potatoes (8 oz.)
- Green Beans (8 oz.)
- Butter (2 oz.)
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator for up to 4 days.
To Serve
Preparing the Duck
- Preheat oven to 450°F and bring large pot of water to boil.
- Remove duck from the sealed bag.
- When water reaches a boil, carefully submerge duck in water and boil for 12 minutes.
- After 12 minutes, remove from water and place on roasting pan in the oven, breast side up for 15 minutes.
- After 15 minutes, remove duck from oven and allow to rest at room temperature for 15-20 minutes.
- After resting, carve the duck, removing the breasts & leg and thigh. Carcass should be reserved to make the soup the next day (or make today and have for lunch tomorrow).
- Place breasts and leg and thigh on roasting pan and cook in oven until duck breast has reached an internal temperature of 130°F and duck legs reach 160°F. Set aside until sauce is ready.
Preparing the Sauce
- Heat a heavy bottom saucepan over medium heat.
- Add butter to pan and melt.
- Once butter is melted, add heart and liver puree and cook over medium heat for 3-4 minutes.
- Add 1 container of Armagnac to pan to deglaze.
- Add duck stock and cook for 3-4 minutes over medium low heat.
- Turn heat to low and slowly add blood, stirring constantly.
- Once all blood is added, turn heat off, add second container of Armagnac, fresh cracked black pepper and salt to taste.
Preparing the Salad
- In a bowl, toss mixed greens, Sherry Vinaigrette and garlic chips. Split among 2-4 plates evenly.
Preparing the Vegetables
- Preheat oven to 450°F.
- On oven safe dish, roast vegetables with included butter for 12-15 minutes or until heated through.
Assembly
- When sauce and salad are ready, slice rested duck breast on sharp bias.
- On a plate, spread a thin layer of sauce, layer green beans on the sauce and the roasted potatoes around the outside and shingle duck breast over the sauce and green beans.
- Season sliced duck with salt.
- Add roasted duck leg and thigh to top of salad and serve as second course or with the main course.
- Whole Duck
- Pressed Duck Sauce – Duck Stock, Black Peppercorn, Armagnac, Heart & Liver Puree, Duck Blood, Butter, Armagnac
- Soup – Bay Leaf, Thyme, Peppercorn, Garlic, Carrots, Onion, Duck Neck Bones, Turnips, Cabbage, Garlic, Parsley, Armagnac
- Salad – Roasted Garlic Chips, Sherry Vinaigrette, Mixed Greens
- Vegetable Sides – Roasted Potatoes, Green Beans, Butter
French Fine Dining, on a Mission
French Fine Dining, on a Mission
At Cleveland’s EDWIN'S, they believe in second chances. Founded by classically trained chef Brandon Edwin Chrostowski in 2007, EDWIN'S offers formerly incarcerated adults a foundation in the culinary and hospitality industries, and the support network necessary for long-term success. According to Chrostowski, "The driving principle behind EDWIN'S is that every human being, regardless of their past, has a right to a fair and equal future."
EDWIN'S has been a James Beard Award Semi-Finalist, has been praised by the New York Times and the Washington Post, and has even been the subject of an Oscar-nominated documentary called “Knife Skills.” And the food? It’s truly spectacular: EDWIN'S also happens to be one of Cleveland’s finest French restaurants. From their signature house-blend burger to braised rabbit in mustard cream sauce to their take on Cleveland’s iconic Polish Boy sausage, EDWIN'S signature dishes are now shipping nationwide. Enjoy a luxurious meal & support a worthy cause in the process!
