Departments — 31 January 2015
Our Tastemaker recipes: Grilled duck breast; Artichoke Oreganatta; Salmon & Fennel Slaw

 

BRYAN TYRELL, PITMASTER, SMOKE BBQ

(Tyrell is a member of a two-time American Royal Invitational World Championship BBQ Team in Kansas City, Mo. His accolades include, “The best ribs I have ever eaten in South Florida.” – John Tanasychuck, South Florida Sun Sentinel; and the “duck is a dish that is out of the ordinary. It has a special flavor and accepts the smoke a lot more than turkey would.” - Bryan Tyrell, Pitmaster at Smoke BBQ. Recipe follows).

Grilled Duck Breast with Honey BBQ Sauce

If you prefer a smoky taste, once your grill is hot and you’re ready to grill the duck breast, add oak, pecan or fruit wood (apple or cherry) chips to your grill.

Serves 4

Method: Direct grilling

4 duck breasts, about 6-7 oz. each

4 Tbsp Duck Spice Rub

Honey BBQ Sauce

Prep:

Clean the duck breast under cold water and trim off any excess fat and set aside.

Duck Spice Rub

2 Tbsp Spanish paprika
1 Tbsp dry mustard
2 tsp sea salt
2 tsp fresh ground black pepper
1/2 tsp ground cayenne pepper

Combine the ingredients in a small bowl. Duck Spice Rub may be made in advance and stored in an airtight container for up to six months.

Honey BBQ Sauce with Teriyaki

½ cup of your favorite BBQ Sauce

¼ cup honey

2 tsp teriyaki sauce

Apply a small amount of olive oil to the duck breast. Season the skin side with the duck spice rub medium heavy.

Preheat the grill and when ready put the duck breasts on the grill skin side down.  Turn after three to four minutes and glaze with Honey BBQ Sauce. Grill for an additional three to four minutes until the breast is medium rare.

Remove from the grill and place on a cutting board and let stand for three to four minutes. Cut the duck breasts into strips and place on a plate. Drizzle the remaining sauce around the edges of the plate.


 

JACOB PEREGO, EXECUTIVE CHEF, SORRISI

Artichoke Oreganatta 

5 each long stem Roman artichokes

4 oz. Italian bread crumbs

1 oz. oregano (fresh and finely chopped)

1 oz. grated parmesan cheese

1 tsp finely chopped garlic

1 cup extra virgin olive oil

1 each juice of a lemon

1 oz. white wine

2 oz. butter

6 oz. chicken stock

1 garlic clove, sliced

Salt to taste

First, clean your artichokes – I personally like to clean them all the way to the heart and shave the stems with a potato peeler. Once cleaned, steam the artichokes over boiling water until tender (about 30 minutes), then cool in an ice bath. Once cooled, peel off any more petals that you want to discard and then cut the artichoke lengthwise. Now we are ready to make the crumbs. In a large bowl add the oregano, garlic, cheese, salt and the EVOO and mix by hand until smooth and place to the side. Now take out your favorite sauté pan and begin to heat it with cooking oil. Once hot add the artichokes face down in the oil and sear until golden, flip and add sliced garlic. Once garlic has roasted deglaze pan with white wine, then add stock, lemon juice, butter and salt. Once artichokes are hot and simmered remove from sauce and place artichokes on a sheet pan or baking pan, top with bread crumb mixture and bake until golden (I prefer to broil but be careful). If your sauce at that point is not as thick as you would like feel free to add some of that beautiful bread crumb you’ve made. Once artichokes are browned pour sauce on a plate and then place the artichokes. I also like to add shaved parmesan and parsley for my dishes but that’s up to you. Enjoy!

 


 

 

PHILIP DARMON, CHEF/OWNER, HARDY PARK BISTRO

Crisp Skinned Salmon with Granny Smith & Fennel Slaw, Asparagus, Fingerlings & Chive Oil

Ingredients:

8 oz. skin-on salmon filet

2 oz. shaved Granny Smith apple

2 oz. shaved fennel + fonds

Mayonnaise

Lemon juice

4 oz. green asparagus, trimmed

5 oz. blanched fingerling potato

Chives

Extra virgin olive oil

Preparation:

Blanch chives in boiling water and refresh immediately in ice water. Squeeze out moisture and liquidize with extra virgin olive oil till smooth, season and set aside.

Combine apple, fennel, fonds, mayo and lemon juice. Season and set aside.

Roast fingerlings in oven, season.

Season salmon and place in hot pan, skin side down first in a little oil. Cook slowly, when skin is crisp, flip the fish, cook for a few minutes and then let rest.

Blanch asparagus in salted boiling water, toss in a little olive oil, season.

Place the roasted fingerlings and asparagus on the bottom of the plate, spoon the chive oil around them. Place the crisp salmon on top and nestle the fennel slaw next to the salmon.

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