Drew McKenna - Runner #12

Previous RTBs - 2005 (Leg #11), 2006 (Leg #11), 2007 (Leg #6)

Favorite RTB Memory: Obviously the finish line in 2007, but also seeing Bob running down Bretton Woods in 2005 and overhearing someone say "Here's the first one for this group." The handoff after leg 24. There's just something about the pre-dawn hum of generators, the glow of construction lights at the TA, the chaos from nearly every team in the race being at the overstuffed Bear Brook State Park, seeing our other van teammates after running through the night, the slight drizzle that's been there every year, being 2/3 of the way to the finish line.

Worst memory: Preparing for my last leg in 2005. I could barely walk and I had to "run" 6.2 miles.

Greatest asset: I have a few worth mentioning. My van seating organization skills. My ability to drive safely on zero sleep. Giving someone for Eric to talk to about going bald at 20.


Recipe for Roast Duck with Demi-Glace:
Two 5-pound ducks
2 teaspoons orange rind, cut into long strings and blanched
2 1/2 teaspoons chives, cut into 1-inch pieces
Duck Demi-Glace (see recipe)
Salt and freshly ground black pepper to taste

Preheat oven to 375°F.

Rinse ducks, inside and out, then pat dry. With a boning knife, remove legs on each duck and reserve them for another use. Remove each duck breast from carcass leaving the skin on the meat. You will have 4 individual duck breasts. Reserve carcasses for Duck Demi-Glace.

Season each breast with salt and pepper. Heat a large saucepan over medium heat and lay breasts, skin side down, in pan. Cook for 10 minutes, not turning breasts, until nicely browned. The breasts will render their own fat as the meat cooks, leaving the skin crisp. Do not allow skin to blacken or burn. Turn and cook for 4 minutes. Remove from pan and keep warm.

Spoon a small mound of Sweet Potato-Pear Purée in the center of each of four hot dinner plates. With a sharp slicing knife, very thinly slice each duck breast on the bias. Place a sliced duck breast around the purée, fanning out the breast. Spoon 3 tablespoons of Cranberry-Texas Cabernet Sauvignon Sauce in front of each breast. Garnish top of sauce with Poached Cranberries, blanched orange rind and chives. Serve immediately.

Duck Demi-Glace

Yield: 1-1 1/2 cups

1 Tablespoon peanut oil
2 uncooked duck carcasses, excess fat removed with a knife, chopped into small pieces
1 onion, diced
1 carrot, diced
1 stalk celery, diced
2 teaspoons cracked black pepper
2 shallots, chopped
3 large white mushrooms, cleaned and thinly sliced
1 small bunch fresh thyme
1 cup veal demi-glace (Available at gourmet markets and specialty stores)
2 cups chicken stock, homemade or low-sodium canned

Heat oil in a large saucepan over medium heat. When hot, add bones and brown evenly for 15 minutes, stirring every 2 minutes to prevent burning. Add onion, carrot and celery and brown evenly for 10 minutes. Continue stirring constantly. Add pepper, shallots and mushrooms and sauté for 2 minutes. Add thyme, demi-glace, and chicken stock. Bring to a boil. Lower heat and simmer for 45 minutes to 1 hour, making sure to reduce liquid slowly by half. Strain through a fine sieve and refrigerate until ready to use.