Recipe continued from page 22
Directions:
In a heavy-bottomed, non-stick sauté pan over medium-to-high heat add oil and
bring to almost smoking point. Add sprouts and begin to lightly caramelize to a
golden brown, then add squash and continue to cook until squash is almost tender.
Add duck and chicken. With a wooden spoon lightly toss, season with a touch of salt,
pepper and butter. Taste. Adjust seasonings if needed.
In a small saucepan heat the sage and onion gravy and reserve. In a small non-stick
skillet, over medium-to-high heat, pan fry a large egg sunnyside up, season egg with
salt and pepper.
To plate: Use a small-to-medium crock or desired plate, pour gravy and cover
bottom. Spoon duck, sprouts and squash mixture over top with fried egg. Garnish
with shaved chives.
Sage & Onion Gravy
2 ounces canola oil
2 strips smoked bacon, small diced
1 cup yellow Spanish onion, small diced
4 fresh sage leaves, chopped
Directions: In a small-to-medium heavy-bottomed stainless steel sauce pot, over
medium heat, add oil and smoked bacon. Lightly cook bacon to render out the fl avor,
then add onions and begin to lightly caramelize the onions. Stir often to avoid burning.
As onions start to get tender add sage and wine, cook until wine evaporates, add
stock, reduce by half, add cream. Again reduce until slightly thickened, season with
salt and pepper. Taste.
Smoked Duck
For the cure:
¼ cup Kosher salt
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons dark brown sugar
1 teaspoon fresh orange zest
1 teaspoon ground juniper berries
92 GASPARILLA MAGAZINE November/December 2019
CHEF’S NOTES:
Butternut Squash
Cutting butternut squash
can be tricky. Lay it down
on a good strong cutting
board. Using a sharp chef’s
knife cut ½” on both sides,
creating a fl at spot. These
fl at surfaces will help you
stabilize the squash when
it comes time to cut
and dice it.
With a sharp heavy-duty
vegetable peeler, peel all
the skin off of the squash
while carefully holding it
with your other hand. Split
through the squash with
the knife lengthwise in half,
exposing the seeds.
Remove seeds and pulp
with a spoon and discard.
Cut into ½ -inch or ¾ -inch
lengthwise slices, then crosscut
into cubes (the size/
shape of the cut is totally
up to you). Keep the sizes
consistent for even cooking
Brussels Sprouts
Cut raw Brussels sprouts in
half, place into salted boiling
water and cooking until
tender. Shock in ice bath to
prevent overcooking. Drain
well and place on paper
towels to remove as much
water as possible (this is
good to do to avoid any
excess water in a hot pan
with oil).
2 ounces Madeira wine
12 ounces fortifi ed roasted chicken stock
4 ounces heavy cream
salt & pepper
¾ teaspoon pink curing salt
1 tablespoon fresh chopped ginger
1 tablespoon fresh chopped garlic
½ teaspoon ground cloves
4 pounds skin-on boneless duck
breast (4 large breasts)
Mix all the ingredients well and cover the duck evenly. Place in a non-reactive
container and cover. Refrigerate for 48 hours.
For the char smoking seasonings:
3 tablespoons coarsely-ground black pepper
1½ tablespoons coarsely-ground coriander seed
2 teaspoons coarsely-ground juniper berries
½ teaspoon granulated garlic
1 to 2 fi st-sized chunks of light smoking wood, such as apple or cherry
Remove the cured duck breasts from container and rinse under cold running water.
Place breasts on paper towels to remove excess moisture.
Blend seasoning and coat duck evenly.
Place charcoal on one half side of grill, ignite charcoal. When they start to ember
add chunks of selected wood. When wood is ignited and producing smoke, place
duck breasts on grates opposite the charcoal, skin side down. Smoke until an instant
read thermometer registers 165 degrees when inserted into center of breasts, which
usually takes 1 ½ - 2 hours (these times may vary depending on size of heat source
and duck breast). Adjust as needed. Once duck is done, remove and let rest for 30
minutes.
Slice and serve immediately, or store in refrigerator up to a week.