Duck

Instructions

WHAT TO DO

1.     Preheat oven to 350 degrees, season duck with salt, pepper, and cinnamon

2.     Add oil skillet on medium-high heat, sear duck on both sides, about 1 minute on each side transfer to oven for 10 minutes or until desired doneness

3.     Remove from oven, let rest for 5 minutes, then thinly slice

4.     Build duck club on 3 slices of toasted whole wheat bread to your liking

Ingredients
  • 1 large duck breast, skin side scored
  • 1 ½ teaspoon kosher salt
  • 1 ½ teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 2 tablespoon olive oil/canola blend
  • 3 slices of 9-grain whole wheat bread (toasted)
  • 1 tablespoon Dijon mustard
  • 2-3 slices crispy bacon-drizzled with ½ tablespoon honey
  • 2-3 slices tomato
  • 1 tablespoon low-fat mayonnaise + 1 garlic clove, minced
  • 2 slices low-fat Swiss cheese
  • 1 tablespoon ready made pepper jelly or cranberry relish
  • ½ handful baby arugula or mix greens
The Back Story

WHAT YOU NEED

1 large duck breast, skin side scored

1 ½ teaspoon kosher salt

1 ½ teaspoon ground black pepper

1 teaspoon ground cinnamon

2 tablespoon olive oil/canola blend

3 slices of 9-grain whole wheat bread (toasted)

1 tablespoon Dijon mustard

2-3 slices crispy bacon-drizzled with ½ tablespoon honey

2-3 slices tomato

1 tablespoon low-fat mayonnaise + 1 garlic clove, minced

2 slices low-fat Swiss cheese

1 tablespoon ready made pepper jelly or cranberry relish

½ handful baby arugula or mix greens

WHAT TO DO

1.     Preheat oven to 350 degrees, season duck with salt, pepper, and cinnamon

2.     Add oil skillet on medium-high heat, sear duck on both sides, about 1 minute on each side transfer to oven for 10 minutes or until desired doneness

3.     Remove from oven, let rest for 5 minutes, then thinly slice

4.     Build duck club on 3 slices of toasted whole wheat bread to your liking

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Method

-      In a heavy bottomed cast iron pot, heat duck fat to 375 degrees

-      Cut potatoes into wedges

-      Drop potato wedges and garlic into heated oil

-      Once fries are almost done remove from oil and place in the refrigerator to cool

-      Before serving, heat oil once again to 375 degrees

-      Drop potatoes and parsley into hot oil, and fry until crispy

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Tamale de Pato (duck tamale) | 0 Comments
From Duck Tamale, Aired on Mon 5/25
Chef Jeff Henderson, Duck, Tamale
Instructions

Recipe provided by Chef Eric Solar from Mizada Cocina

Method

-      Scoop lard into an 8” sauté skillet set over medium-high heat

-      Add the duck and form the duck portion to 1/2” thick

-      Sprinkle salt and pepper evenly over duck

-      Portion borracha salsa on top of the duck

-      Allow to cook undisturbed until the underside is browned and crisp

-      Using the rubber spatula, gently fold borracha salsa and the duck meat together

-      Cook just until sauce is heated. DO NOT REDUCE DOWN THE SAUCE.

Ingredients
  • #100 scoop lard
  • 3 wz. duck portion
  • ¼ teaspoon salt and pepper seasoning
  • 1 vz. Borracha salsa
  • 1 ea. Corn husk set
  • #8 scoop tamale masa
  • 2 vz. Pineapple jalapeno glaze
  • 8 lines crema
  • 1 tablespoon cotija
  • 1 tablespoon cilantro
The Back Story

Tamale de Pato (duck tamale)

Recipe provided by Chef Eric Solar from Mizada Cocina

Ingredients

  • #100 scoop lard
  • 3 wz. duck portion
  • ¼ teaspoon salt and pepper seasoning
  • 1 vz. Borracha salsa
  • 1 ea. Corn husk set
  • #8 scoop tamale masa
  • 2 vz. Pineapple jalapeno glaze
  • 8 lines crema
  • 1 tablespoon cotija
  • 1 tablespoon cilantro

Method

-      Scoop lard into an 8” sauté skillet set over medium-high heat

-      Add the duck and form the duck portion to 1/2” thick

-      Sprinkle salt and pepper evenly over duck

-      Portion borracha salsa on top of the duck

-      Allow to cook undisturbed until the underside is browned and crisp

-      Using the rubber spatula, gently fold borracha salsa and the duck meat together

-      Cook just until sauce is heated. DO NOT REDUCE DOWN THE SAUCE.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Pan Seared Duck Breast

·      1 whole duck breast, scored

·      1 pinch Cajun seasoning

·      1 tsp cilantro, chopped

·      1 tsp cinnamon

Method

-      Score the fat on the duck breast

-      Season the duck breast with salt, Cajun spice, black pepper, chopped cilantro, and cinnamon, making sure to get seasonings inside the fat

-      Place the duck breast in a hot cast iron skillet and sear for 6 minutes

-      Flip the duck breast over and place in the oven to cook for another 12 to 15 minutes at 375 degrees

-      Take out of the oven and let the duck breast rest for 2 to 3 minutes to allow the juiced to set

Carrot Hash

Ingredients

·      1 tablespoon olive oil-butter blend

·      2 tablespoon diced bacon

·      1 tablespoon minced garlic

·      1 cups peeled and chopped heirloom carrots

·      1 teaspoon cinnamon

·      1 Granny Smith apple, skin left on and chopped

·      1 pinch nutmeg

·      1 teaspoon chopped mint

·      1 cup spinach

·      Salt and pepper to taste

Method

-      Using the same cast iron skillet used to sear the duck, add olive oil-butter blend and diced bacon

-      Render the bacon until crispy, about 3 to 5 minutes

-      Add the minced garlic until aromatic, about 1 minute

-      Add the carrots, cinnamon, apple, nutmeg, mint and spinach, cook for 3 to 5 minutes

-      Adjust seasonings and serve with sliced duck breast

Carrot Apple Puree

Ingredients

·      3 cups water

·      2 carrots, chopped

·      ½ cup apples, sliced

·      1 cup spinach

·      1/3  teaspoon cinnamon

·      1 pinch nutmeg

·      ½ lemon, juiced

·      ½ cup coconut water

Method

-      Bring the vegetables up to a simmer until tender, about 10 to 13 minutes

-      Strain the vegetables out and place into a blender

-      Add the cold coconut water until vegetables are smooth and you’ve reached desired consistency

Ingredients
  • 1 whole duck breast, scored
  • 1 pinch Cajun seasoning
  • 1 tsp cilantro, chopped
  • 1 tsp cinnamon
  • 1 tablespoon olive oil-butter blend
  • 2 tablespoon diced bacon
  • 1 tablespoon minced garlic
  • 1 cups peeled and chopped heirloom carrots
  • 1 teaspoon cinnamon
  • 1 Granny Smith apple, skin left on and chopped
  • 1 pinch nutmeg
  • 1 teaspoon chopped mint
  • 1 cup spinach
  • Salt and pepper to taste
  • 3 cups water
  • 2 carrots, chopped
  • ½ cup apples, sliced
  • 1 cup spinach
  • 1/3 teaspoon cinnamon
  • 1 pinch nutmeg
  • ½ lemon, juiced
  • ½ cup coconut water
The Back Story

Pan Seared Duck Breast

·      1 whole duck breast, scored

·      1 pinch Cajun seasoning

·      1 tsp cilantro, chopped

·      1 tsp cinnamon

Method

-      Score the fat on the duck breast

-      Season the duck breast with salt, Cajun spice, black pepper, chopped cilantro, and cinnamon, making sure to get seasonings inside the fat

-      Place the duck breast in a hot cast iron skillet and sear for 6 minutes

-      Flip the duck breast over and place in the oven to cook for another 12 to 15 minutes at 375 degrees

-      Take out of the oven and let the duck breast rest for 2 to 3 minutes to allow the juiced to set

Carrot Hash

Ingredients

·      1 tablespoon olive oil-butter blend

·      2 tablespoon diced bacon

·      1 tablespoon minced garlic

·      1 cups peeled and chopped heirloom carrots

·      1 teaspoon cinnamon

·      1 Granny Smith apple, skin left on and chopped

·      1 pinch nutmeg

·      1 teaspoon chopped mint

·      1 cup spinach

·      Salt and pepper to taste

Method

-      Using the same cast iron skillet used to sear the duck, add olive oil-butter blend and diced bacon

-      Render the bacon until crispy, about 3 to 5 minutes

-      Add the minced garlic until aromatic, about 1 minute

-      Add the carrots, cinnamon, apple, nutmeg, mint and spinach, cook for 3 to 5 minutes

-      Adjust seasonings and serve with sliced duck breast

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      In a heavy bottomed cast iron pot, heat duck fat to 375 degrees

-      Cut potatoes into wedges

-      Drop potato wedges and garlic into heated oil

-      Once fries are almost done remove from oil and place in the refrigerator to cool

-      Before serving, heat oil once again to 375 degrees

-      Drop potatoes and parsley into hot oil, and fry until crispy

 

Ingredients
  • 4 Yukon gold potatoes
  • 3 cups duck fat
  • 1 clove garlic, sliced
  • ½ bunch parsley
  • Salt and pepper to taste
Instructions

 

Prepared by Chef Diego Mira

Method:

Melt 2 tablespoons of butter in small sauce pan

Add wild rice to sauce pan, and cook rice until just before it browns

Add vegetable stock, and bring to a simmer

While rice is cooking, score duck breasts and rub with seasoning and olive oil

Heat 2 tablespoons of grapeseed oil in a cast iron skillet, and sear duck breasts

Once the duck skin is crispy, remove from heat and finish cooking in an oven preheated to 350 degrees

Bring salted water to a boil, and add seasonal vegetables

Once tender, remove vegetables from boiled water to ice bath to stop the cooking process

Check rice. Once liquid is absorbed, remove from heat

Once duck beast is cooked through, remove from oven

In a cast iron skillet, heat 2 tablespoons of grapeseed oil

Add garlic to pan

Remove vegetables from ice bath, and roughly chop

Add chopped vegetables to skillet

Once vegetables begin to caramelize, add agave nectar

Serve duck with wild rice, vegetables and Marsala Gastrique sauce

Method for Gastrique Sauce 

  In the same cask iron skillet used to cook the duck, deglaze the pan with Marsala wine

  Add scallions and butter to pan, and stir

  Reduce until it reaches the desired consistency

Ingredients
  • 7 ounces duck breasts
  • Seasonal vegetables
  • 1 ½ cups wild rice
  • 1 ½ cups vegetable stock
  • ½ cup agave nectar
  • 2 tablespoons butter
  • 2 tablespoons grapeseed oil
  • 2 tablespoons garlic
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon coriander
  • Salt to taste
  • ¼ cup Marsala wine
  • 2 tablespoons chopped scallions
  • 2 tablespoons butter
  • Sugar
  • Vinegar
The Back Story

Method:

Melt 2 tablespoons of butter in small sauce pan

Add wild rice to sauce pan, and cook rice until just before it browns

Add vegetable stock, and bring to a simmer

While rice is cooking, score duck breasts and rub with seasoning and olive oil

Heat 2 tablespoons of grapeseed oil in a cast iron skillet, and sear duck breasts

Once the duck skin is crispy, remove from heat and finish cooking in an oven preheated to 350 degrees

Bring salted water to a boil, and add seasonal vegetables

Once tender, remove vegetables from boiled water to ice bath to stop the cooking process

Check rice. Once liquid is absorbed, remove from heat

Once duck beast is cooked through, remove from oven

In a cast iron skillet, heat 2 tablespoons of grapeseed oil

Add garlic to pan

Remove vegetables from ice bath, and roughly chop

Add chopped vegetables to skillet

Once vegetables begin to caramelize, add agave nectar

Serve duck with wild rice, vegetables and Marsala Gastrique sauce

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Gerard Maras | @

Gerard Maras, though not a native of New Orleans or even Louisiana is a well known figure in the recent culinary history of this food-loving culture.Coming to New Orleans in 1983, via Commanders Palace and restaurant “matriarch” Ella Brennan, Gerard would find his new home. Prior to his arrival, he had been schooled in French Classical cooking in New York and Palm Beach Florida. New Orleans seemed a strange new land, with a culture unlike any he has seen. The food, he soon realized... (full profile)

Poppy Tooker | @poppyt

Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table. Poppy brings all of these elements to the table in her weekly NPR affiliated radio show, “Louisiana Eats”.

Her first book, “The Crescent City Farmers Market Cookbook” received a Tabasco cookbook award and was named “Cookbook of the Year” by New Orleans Magazine. Her latest book, “Louisiana Eats” was given the Literary Award of the Year by... (full profile)

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