The Dish: Seasons Change

Seared Duck Breast with Roasted Peaches, Sweet Potato Puree, and Blueberries
Seared Duck Breast roasted peaches sweet potato puree blueberries
December Dish

The seasons turn quickly and already it’s December and Christmas! During the summer, I dined at the Harvest Habersham in Clarkesville, a wonderful ‘farm to table’ restaurant in the mountains of Georgia, where Chef Chris Bolton prepared this delicious duck recipe.

 

SEARED DUCK BREAST WITH ROASTED PEACHES,
SWEET POTATO PUREE, AND BLUEBERRIES
Prep time: 25 minutes. Cooking time: 15 minutes. Serves: 4

1 boneless whole duck breast
2-3 sprigs fresh Rosemary
Salt and pepper to taste

Separate Breast and clean silver skin from breast. Trim thin layer of fat on fat side of breast, leaving about ¼ inch of fat. *Render removed fat, strain and reserve. Score fat on breast and lightly season with salt and pepper. In a large heavy bottom pan, over medium-low heat, render fat side of breast in the previously rendered fat until crispy. Turn breast over and baste with fat and rosemary for one minute. (Results in a medium rare breast.) Remove from pan and place fat side down on a paper towel to rest before slicing. Strain and reserve fat.

 

ROASTED PEACHES AND HATCH CHILI

2 peaches, cut into quarters
1 spicy Hatch chili pepper, medium diced
2 tbsp reserved duck fat (or use extra virgin olive oil)

Sauté chili in duck fat until just caramelized. Add peaches and season with salt and pepper to taste. Cook until peaches just begin to caramelize.

 

ROASTED SWEET POTATO PUREE

2 medium sweet potatoes
1 tbsp chopped fresh thyme
2 – 3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
Salt and pepper to taste

Preheat oven to 350ºF. Roast whole sweet potatoes in oven until knife goes through easily. Rest for 10 minutes to cool. Peel skin from potatoes and puree in food processor with thyme, sherry vinegar and olive oil. Season to taste with salt and pepper.

 

BLUEBERRY DUCK JUS

1 quart duck stock
½ pint blueberries
Zest and juice of one lemon
2 tbsp balsamic vinegar
Salt and pepper to taste

Combine stock, blueberries, balsamic vinegar and lemon juice in saucepan. Simmer until reduced by half. Puree in blender and strain. Season to taste with lemon zest, salt and pepper.

* Note for the more health conscious; Instead of using rendered duck fat, use extra virgin olive oil

 

SPICY AND SWEET ROASTED CARROTS, PARSNIPS AND CHICKPEAS
Prep time: 15 minutes. Cooking time: 15 minutes. Serves 4

1 lb carrots
1 lb parsnips
4 tbsp olive oil, divided
1/4 chili powder
1/4 tsp coarse kosher salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried red pepper
1/4 tsp freshly ground black pepper
1/2 cup cooked chickpeas (or 1/2 cup canned, drained, rinsed)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

Preheat oven to 400°F. Peel carrots and parsnips, or just scrub well, and halve lengthwise. (If carrots are small and slender, leave them whole. If parsnips and carrots are large, quarter them lengthwise; try to have parsnips and carrots cut all the same size.)

Mix together chili powder, salt, oregano, basil, red pepper, and black pepper. Toss carrots and parsnips with 3 tablespoons olive oil, and salt, herb, and chili mixture. Spread in a single layer on a large rimmed baking sheet and place in oven to roast. Toss chickpeas in remaining olive oil. After 20 minutes, turn carrots and parsnips, add chickpeas, and roast for another 10 minutes or until vegetables are tender and golden. Remove from oven, toss with feta and parsley, and serve.

 

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com E-mail: [email protected]

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