Cajun matriochka
Instructions:
- Ingredients for Spice
- 3 tbsp (45 ml) ground ginger;
- 1 tbsp (15 ml) white pepper;
- 1⁄2 tbsp (8 ml) paprika;
- 1 tbsp (15 ml) cayenne pepper;
- 1 tbsp (15 ml) herbes de Provence, crumbled, or 1 tsp each thyme, sage, and rosemary;
- 1 tbsp (15 ml) oregano, crumbled;
- 1 tbsp (15 ml) tarragon, crumbled;
- 1 tbsp (15 ml) salt;
- 1 tbsp (15 ml) cinnamon;
- 1 K tsp (5 ml) onion powder;
- 1 tsp (5 ml) nutmeg.
- Ingredients for Matriochka Rolls
- 6 thin turkey scallops, cut diagonally from the breast, about 4 oz (120 g) each;
- 1 duck breast, fat and skin pulled off and cut into 6 very thin diagonal slices, about 1–11⁄2 inches (2.5-4 cm) wide;
- 6 poached figs, each cut into thirds (reserved from the sauce preparation above);
- 2 oz (60 ml) butter;
- 1–2 tbsp (15–30 ml) balsamic vinegar.
- Ingredients for Sauce
- 28 oz (800 g) sugar;
- 3 cups (710 ml) red wine;
- 3 cups (710 ml) water;
- 1 orange, sliced;
- 1⁄2 vanilla pod, split;
- 3 star anise;
- 2 cinnamon sticks;
- Pinch of Szechuan pepper;
- 6 pears, still firm to the touch;
- 12 dried figs.
- If necessary, carefully pound the turkey scallops until uniformly thin (about 1⁄16 inch [1.6 mm]) and about 6 inches by 4 inches (15 cm by 10 cm). Lay one scallop on a cutting board, the longer sides horizontal. Trim the left and right sides if necessary. Sprinkle with some of the spice mix. Place a slice of duck on the turkey scallop, slightly lower than the center, and place 3 fig pieces on the duck slice. From the bottom, roll the turkey to enclose the duck and figs. Slip 3 pieces of twine under the roll and tie to form a cylindrical shape. Set aside and repeat with the other 5 turkey scallops. Coat each of the rolls with the spice mix. Heat the butter until foaming in a large skillet and briefly brown all of the rolls at once, turning so that they color and firm uniformly. (This should take no longer than 3 minutes.) Remove the rolls and deglaze the skillet with 4 cups (about 1 liter) of the poaching liquid from the pears and figs. Bring to a boil and reduce for 2–3 minutes. Add the balsamic vinegar to taste and boil another 1–2 minutes. The duck should be rosy in color. (At this point the rolls and the sauce can be cooled, covered, and held under refrigeration. If the rolls have been chilled, sauté them briefly in a skillet with butter, then cover and bake at 400 F [205 C] for 7 minutes.) Turn and allow to rest 2minutes off heat in the covered skillet. Strain the sauce through a cheesecloth-lined sieve and boil until syrupy. Slice the uneven ends off the duck rolls and cut the remainder into 5 or 6 rounds. Pour a little of the sauce onto the plate and place the rounds cut side up on the sauce; drizzle a little more sauce on the rolls.
- Dissolve the sugar in the red wine and water. Add the sliced orange, split vanilla pod, star anise, cinnamon, and Szechuan pepper and bring to a boil. Peel the pears and poach them and the dried figs in this liquid until the pears are tender but still firm. Cool the pears and figs in the liquid and reserve. (The pears and half the figs are not used in this recipe, but you will have a great dessert.)