Asian Duck Breast

"Duck is a great way to show guests you can be gourmet. This was scrumcious!"-Stephanie

Asian Duck Breast:

1 marinated duck breast
½ oz peanut oil

1. In a hot iron skillet, coat the pan with oil and add the duck fat side down.
2. Reduce the heat to low and render the fat until dark brown to black in color.
3. Flip the duck breast and sear the other side.
4. Finish the duck to temperature in the oven.
5. Rest for 3-4 minutes before slicing.



Balsamic Fig Cipollini:

5 lb cipollini, peeled
1 c chicken stock
½-1 bottle balsamic fig vinegar

1. In a large sauce pot, combine all ingredients and bring to a boil.
2. Reduce the heat to low and simmer until cipollini are tender.
3. Hold cold for service

To Reheat:

4 oz chicken stock
1 T butter

1. In a small skillet, add 3-5 cipollini and 3-5 snip top carrots, chicken stock and butter and bring to a boil.
2. Reduce heat to low, simmer until hot.















Snip Top Carrots:

¼ bag snip top carrots
Water to blanch

1. In a medium sauce pot, blanch the snip top carrots for 4-5 minutes, or until slightly tender.
2. Hold cold for service

To Reheat:

4 oz chicken stock
1 T butter

1. In a small skillet, add 3-5 snip top carrots and 3-5 cipollini, chicken stock and butter and bring to a boil.
2. Reduce heat to low, simmer until hot.


Fried Macaroni and Cheese:

2 lb angel hair pasta, cooked
1½ qt heavy cream
1 block grated American cheese

1. Preheat oven to
2. In a large bowl, mix together all ingredients.
3. Once mixed, transfer to a parchment lined 2” hotel pan.
4. Cover with foil and bake at 300-degrees for 45 minutes to 1 hour or until slightly browned.
5. Freeze. Cut into triangles, then bread.

To Bread:

6 eggs, beaten
4 c flour
4 c panko bread crumbs.

1. Dip the cut macaroni and cheese into the flour to coat.
2. Dip into the egg wash to coat.
3. Dip into the panko to coat.
4. At this stage, hold cold for service.

To Fry:

1. Fry at 350-degrees for 4-6 minutes or until golden brown.
Asian BBQ Sauce and Marinade:

1½ lb brown sugar
3 c soy sauce
3 T hot sauce
1 c honey
1½ c sesame oil
2 c rice wine vinegar
½ G water
1 can ketchup (114 oz)
2 c fresh ginger, minced
2 c fresh garlic, minced
2 T crushed red pepper flakes
3 T cayenne pepper
3 T chili powder
3 T thyme
4 T fennel seed
5 T cloves
5 cinnamon sticks
5 star anise

1. Toast fennel seed, cloves, cinnamon sticks, and star anise at 250 for 5-10 minutes, remove from oven and let cool. Once cool, grind together in spice grinder.
2. Add all ingredients (including toasted spices) into the tilt kettle.
3. Bring mixture to a boil.
4. Once at a boil remove the sauce from the kettle and cool down in prep sink.
5. Hold for service