Page 50 - Flathad Beacon // 10.8.14

50 | OCTOBER 8, 2014
One of the toughest challenges
in recovery is the rebuilding of relationships that are damaged. It is especially tough when the relationships are with our children who have been impacted by our addiction.
PARENTS IN RECOVERY GROUP is an 8 week, strength based program designed to support parents in establishing relationships based on love, trust, respect and consistency. Learning to parent from a place of health and strength, rather than guilt and shame. Developing the skills of parenting that are separate from the skills of recovery.
PLEASE JOIN US Tuesdays from 5:30-7:00pm Contact us to enroll prior
to attending group
752-0530
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Joshua Auerhammer
Braised Duck with Red Wine & Cherries
add the remaining 2 T. of butter. When the butter has again reached the brown stage, add the carrot, celery, onion, gar- lic and shallots. Increase the heat and cook the vegetables until just a bit of col- or has developed. At this point, place the nicely colored hindquarters back in the
casserole, toss with the vegetables and the pour the bottle of wine over the top of everything. Bring the wine to a boil and then simmer until reduced by half. Add the stock and bring back to a boil. Remove from the heat and cover with a tight fitting lid.
Now, place the dish in the oven on the center rack and cook for two hours. When two hours have passed, remove the casserole from the oven and let it rest for 15 minutes. This will allow some of the juices to return to the duck for added moisture and tenderness.
Once rested, remove the hindquar- ters from the pan, cover to keep warm and set aside. Carefully strain the cook- ing liquids into a second pan, add the cherries and reduce by two-thirds or until the sauce lightly coats the back of a spoon. At this point, adjust the season- ing with salt and pepper if needed. This dish can now be served family style with the sauce on the side but I prefer to plate it with some roasted potatoes and aspar- agus, with the sauce over and around the duck. Enjoy!
Joshua Auerhammer is the chef/own- er of Culinary Design Studio in Bigfork.
This recipe was originally published in September 2011.
FLOORS INSTALLED WITH PRIDE
So you’ll be proud!
Most homes with fresh wood floor- ing command a better resale price.
Invest in quality. Install Sand Finish or we rent professional flooring machines and have the commercial products and advice to help the do-it yourselfer.
Call to book your flooring upgrade today!
Larry Alton, Eagle Woodworking 755-4770 shop 212-8235 mobile
Decades of experience, hundreds of local happy customers.
E
It is relatively inexpensive, read-
VERY TIME I COOK DUCK I wonder why I don’t more often.
ily available and very versatile. And whether I am roasting a whole duck in the oven, quickly searing a duck breast in a cast iron skillet on the stove top or slowly braising duck hind quarters in red wine I always love the end result. In this recipe we will be braising duck legs with aromatic vegetables and red wine to create a hearty fall dish with great lo- cal appeal that will easily impress any- one you may be cooking for.
YOU WILL NEED TO GATHER THE FOLLOWING INGREDIENTS:
4-6 duck hindquarters
1 pound cherries, pitted
2 carrots, diced
2 celery stalks, diced
1 onion, diced
3 garlic cloves, rough chopped
3 shallots, sliced thin
1 bay leaf
3 parsley stems
1 bottle red wine
1 liter duck stock, 2 liters chicken stock reduced by half can be used as a sub- stitute
2 cups all purpose flour
4 T. butter
Salt and pepper
First, preheat your oven to 250 de- grees, convection if you have it. Place the flour in a large bowl and season gener- ously with salt and pepper. Add the duck hindquarters and toss to coat. Remove them from the bowl, shaking off any ex- cess flour and place on a baking sheet.
Next, heat half the butter over me- dium heat in a large oven safe casse- role. When the butter has foamed and is just starting to get a bit of color, place the duck skin side down in the pan and start to brown them. Be careful, too much heat will burn the butter and the flour making for a bitter sauce in the end. When the duck has gotten some nice col- or remove them from the pan and set aside.
Drain the pan of the excess fat and
Dickerson Counseling, LLC
752-0530 • 245 Main Street, Kalispell
For a full list of services please visit us at:
www.dickersoncounseling.com
Fall is Here!
LET TIMBER CREEK VILLAGE ASSISTED LIVING
Warm Your Heart
During These Cooler Days
Timber Creek Village assisTed liVing CommuniTy 375 Meadow Lake Blvd, Columbia Falls
406-892-3400
Make Buffalo Hill your place for any occasion!
Anniversary & Birthday Parties • Class Reunions • Weddings • Holiday Parties
Serving Lunch Daily • Breakfast Sat & Sun
Monday - Friday
9am – 2pm
Saturday & Sunday
9am – 2pm www.golfbuffalohill.com
For Reservations Call 756-4551
Stop by for a tour and enjoy a complimentary lunch on us!