Duck Confit in a Belgian Chocolate and cherry sauce
Olive Oil 1 Tbl
Duck Confit 4 oz
Chocolate sauce
Cabernet wine 1/4 cup
chicken stock 1 c
Dark Chocolate grated 1/2 oz
Dried Cherries, minced
Raspberry vinegar 1 Tbl
1 tea
salt and freshly ground black pepper tt
Fresh Baby Spinach 2 oz
Sear confit in non-stick pan until crisp, set aside
In the same pan add the red wine and reduce until syrupy, add the chicken stock and reduce to a sauce consistency. Whisk in the grated chocolate until it melts but do not boil as the chocolate will break. Taste and season if necessary, add the vinegar and allow to simmer gently.. Add the duck back to the pan, and simmer for 1 minute.
Wilt spinach in lightly salted water and place in a line horizontally across the plate, lay the confit on the spinach and drizzle sauce around the duck.
Grilled Organic Airline Breast with Grilled Peach and Vidalia Salsa
Peach, quartered, seeded 1 ea
Red Bell Peppers, brunois 1 oz
Vidallia Onions, julienne 1/3 cup
Lemon juice, fresh squeezed 1tea
Fresh Mint, chiffonade ¾ tea
Chicken stock
Olive Oil 1 cup
1 Tbl
Fresh Ginger
Fresh garlic ½ tea
½ tea
Crushed dried chipotle dash
Salt To taste
Pepper To taste
Organic Airline Chicken Breasts, skin on 9 oz
Rub peach, and chicken with olive oil, season lightly and grill. Peel skin from peach. In sauté pan heat ½ tbl olive oil and add chipotle, garlic and ginger just long enough to release flavors. Lightly sauté peppers and onions. Deglaze with chicken stock and lemon juice and reduce by half. Gently toss with mint, peaches and chicken and serve over a timbale of brown rice.
Jicama Stuffed Quail with cherry Pomegranate BBQ sauce
Chipotle Peppers, in Adobe, puree 1 Tbl
Dried Cherries 1 cup
Shallots, minced 1 Tbl
Pomegranate Juice 1 cup
Brown Sugar 1 Tbl
Raspberry Wine Vinegar 2 Tbl
In heavy bottomed sauce pan reduce until thick and puree.
Jicama, cut into matchsticks ¼ cup
Grilled corn, shucked ¼ cup
Shallots, minced 1 tea
Garlic, minced 1 tea
Cilantro, chiffonade 2 tea
Grits, prepared ¼ cup
Butter 2 tbl
Quail 1 ea
Heat 1 tbl butter and lightly sauté garlic, shallots. Remove from heat add corn, jicama, and and grits to bind. Add salt and pepper to taste.
Preheat grill.
Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or large plate. Use a pastry brush to lightly coat quail with some of the butter on both sides. Season the quail with salt and pepper on both sides and stuff.
Transfer the quail to the grill and grill for 3 minutes on each side. Brush the quail with the cherry pomegranate barbecue sauce and cook for 1 minute longer, just until the glaze starts to caramelize, turning mid way to ensure even cooking on both sides. Serve on a bed of grits and ring quail with sauce to garnish.
Tell Us What You Think!
You must be logged in to post a comment.