Recipes: Karen’s Kitchen
Episode #110

Roast Duck Breast with Wild Mushroom Risotto

Karen MacNeil invites Bill Briwa, chef-instructor at the Culinary Institute of America, and Greg Cole, owner and head chef at Cole’s Chophouse, to share a few of their delicious recipes.

Roast Duck Breast and Wild Mushroom Risotto by Chef Greg Cole
with Frisée Salad

Ingredients:

4 Duck Breasts
Salt and Black Pepper to taste

Directions:

1. Prep duck breast, trimming off excess fat and scoring the skin.
2. Season duck breast with salt and black pepper.
3. Over medium-high heat preheat a heavy skillet.
4. Carefully lay duck breasts in pan skin side down, cook until golden brown and some of the duck fat has rendered (approximately 6-8 minutes).
5. Place in a preheated 450° F oven for approximately 6-9 minutes
6. Remove from oven and let rest on absorbent towels for three to four minutes before slicing.

 

Wild Mushroom Risotto

Ingredients:

1 tablespoon Olive Oil
½ cup minced Onion
1 Bay Leaf
Salt and Black Pepper to taste
1 teaspoon minced Garlic
1 teaspoon fresh chopped Thyme
1 cup Arborio Rice
3 cups assorted wild and domesticated Mushrooms
3 cups Chicken Broth
½ cup grated Gruyere Cheese
¼ cup Cream
2 tablespoons chopped Chives
1 tablespoon Butter

Directions:

1. Heat olive oil in a heavy sauté pan.
2. Add onions, cook until clear.
3. Add garlic, salt, black pepper and chopped thyme.
4. Add bay leaf and arborio rice, cook stirring constantly until rice is shiny.
5. Add mushrooms and sauté until mixture is dry.
6. Add chicken broth, 1/2 cup at a time stirring almost constantly until all three cups are incorporated.
7. Add Gruyere cheese and chives, stir in until incorporated.
8. Add cream and stir in until incorporated.
9. Remove from heat, add butter and check seasonings.

Frisée Salad

Ingredients:

2 small young heads Frisée Endive
2 tablespoons Extra Virgin Olive Oil
2 teaspoons Red Wine Vinegar
1 tablespoons chopped Chives
Salt and Black Pepper to taste

Directions:

1. Prepare frisee by cutting into bite-sized pieces, wash well and spin dry.
2. Toss with olive oil, vinegar, chives, salt and black pepper.

To Serve:

1. Divide risotto between four warm plates.
2. Slice the duck breast, fan and arrange slices resting on risotto.
3. Top with frisee salad and garnish with chives.

 

Farmhouse Corn Chowder
by Chef Bill Briwa

Ingredients:

4 ounces Salt Pork, Pancetta or Bacon
4 ears Corn on the cob
1 ounce Oil
8 ounces diced Onions
2 stalks diced Celery
10 ounces diced Potatoes (either Yukon Gold or Kennebec)
1 quart Chicken stock
2 Bay Leaves
1 teaspoon Thyme
2-3 cups Milk or Cream
1 tablespoon chopped Italian Parsley
1 tablespoon minced Chives

2 tablespoons Butter
Water as needed
Salt and Pepper to taste

Directions:

1. Cut the pork into lardon about 1/4" x 1" and reserve.
2. Cut the corn from the cob and scrape the cobs to release any of the corn “cream” that remains and reserve this in a bowl.
3. Heat the oil in a medium soup pot and when hot add the pork and cook over medium heat until the pork crisps and begins to color.
4. Turn the heat to low and add the onions and celery to the same pan and continue to cook until the onions are translucent and soft.
5. Add the corn, potatoes, bay leaves, thyme, and the stock and bring to a boil and then reduce to a simmer. Simmer until the potatoes are tender, but still firm.
6. Season will with salt and fresh ground black pepper.
7. Final Assembly: Heat the milk or cream to a simmer and then add to the soup base and bring to a simmer.
8. Adjust the seasoning, and either serve piping hot with a sprinkle of parsley, chives and if desired a knob of butter – or if you are able, allow the chowder to “cure” for up to an hour off the heat before re-heating and serving with the garnishes mentioned above.

 

Warm Potato-Crusted Goat Cheese by Bill Briwa
with Garden Herbs and Lemony Vinaigrette

Ingredients:

1 pound soft, fresh Goat Cheese
2 tablespoons chopped Capers
1 tablespoon finely chopped Sage
4 cloves Garlic, roasted and smoothed to a paste
1 tablespoon chopped Parsley
1 tablespoon Black Pepper
3 Eggs
2 cups Flour
2 cups Instant mashed potato flakes
Oil for frying (Olive oil works great)
1 pound mixed baby lettuces
1 thin baguette (enough for 16 slices 3/16" thick)
½ Recipe Lemon Vinaigrette

Directions:

1. Smooth the goat cheese with a spoon and flavor with capers, sage, garlic, parsley and pepper. Shape the cheese into eight 2-ounce pieces. Chill until firm.
2. Pass the cheese through a standard breading procedure but replace the bread crumbs with instant mashed potato flakes. Hold for service under refrigeration.
3. Fry the cheese in moderately hot oil until it is golden, crispy and warmed through. Drain the cheese on an absorbent towel. Serve with lettuces dressed with a lemon vinaigrette and crusty bread.

Tip: You can vary the flavoring on the cheese to suite your taste or your menu. Fresh herbs, olives, garlic, roasted shallots, dried tomatoes and cracked pepper all make nice additions, but just plain goat cheese of good quality tastes delicious on its own in a crisp potato crust.

 

Lemon Vinaigrette (yield 1 cup)

Ingredients:

2 juiced Lemons
1 Lemon zest
1 minced Shallot
2 tablespoons Dijon Mustard
¾ cup Extra Virgin Olive Oil
Salt, Black Pepper and Sugar to taste

Directions:

1. In a small steel bowl mix the minced shallots and the zest with the lemon juice.
2. Whisk in the mustard and then add the oil in a thin stream while you whip.
3. When all the oil has been added, season with salt, pepper and sugar and then test for flavor on a piece of lettuce.

 

Pan Seared Filet Mignon by Chef Greg Cole
Grilled Polenta, with Goat Cheese and Dried Cherry Compote

Ingredients:

4 - 6 ounce Filet Mignon Steaks
2 teaspoons Olive Oil
Salt and Black Pepper to taste

Directions:

1. Season steaks on all sides with salt and black pepper.
2. Over medium-high heat preheat a heavy skillet.
3. Add olive oil and wait for a haze to appear.
4. Carefully add steaks to pan, cook for 6 - 11 minutes per side depending on desired degree of doneness.

 

Polenta

Ingredients:

1 quart Water
2 teaspoons Salt
1 cup Polenta
4 ounces grated Mozzarella Cheese
¼ cup Cream
1 tablespoon Olive Oil

Directions:

1. Combine water and salt and bring to a boil.
2. Slowly whip in polenta.
3. Lower heat and simmer, cook polenta stirring frequently for 30 to 40 minutes.
4. Add cheese and cream, stir in until incorporated.
5. Line a sheet pan with parchment paper and pour polenta out onto it.
6. Refrigerate overnight.
7. Cut into desired shapes for grilling.
8. Brush with olive oil.
9. Grill or pan fry on a preheated grill or heavy iron frying pan.

 

Dried Cherry Compote

Ingredients:

1 cup dried Cherries
¼ cup pitted and chopped Kalamata Olives
1 cup Red Wine
1 tablespoon Olive Oil
1 tablespoon Balsamic Vinegar
1 tablespoon Brown Sugar
1 teaspoon Black Pepper
1 teaspoon Salt
2 tablespoons minced Garlic
Zest of one lemon

1 teaspoon fresh thinly sliced Mint

Directions:

1. Combine all ingredients and simmer slowly until wine and vinegar has evaporated.
2. Cool and add 1 teaspoon fresh thinly sliced Mint.
3. Refrigerate overnight.

 

Balsamic Glaze

Ingredients:

1 cup Balsamic Vinegar
1 cup Brown Sugar

Directions:

1. Combine and reduce until thick, (should have approximately 1 cup).
2. Let cool.
3. When cool, check consistency and flavor, the glaze should be syrupy, sweet and tart if too thick thin with a little warm water, if too thin reduce further.
4. Drizzle the syrup on serving plates (a squirt bottle from a kitchen supply store works best).

To Serve:

1. Grill polenta and place in center of four warm plates.
2. Place the cooked filet mignon on top of the polenta.
3. Top with cherry compote.
4. Decorate plate with balsamic syrup drizzled from squirt bottle.
5. Top with a round of goat cheese or wedge of Maytag Bleu cheese to finish.

 

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