Featured Recipe
Muscovy Duck w/ Caramelized Kumquats
Prepared by LITV Executive Chef, Lisa Stalvey
Ingredients
2 Muscovy Duck Breasts , scored
6 fingerling potatoes, boiled and cut in half
10 small white mushrooms, sliced
½ small red onion, thinly sliced
2 Tb. Fresh thyme
White truffle salt to taste
Black pepper to taste
Kumquats-
15 kumquats, cut in half
¼ cup balsamic
¼ cup sugar
Reduction Sauce-
¼ cup mirin
¼ cup Regushi
1 Tb. Fig balsamic
2 Tb. vodka
1 stick butter
Pinch Yuzu paste
Directions
Caramelized the kumquats and the balsamic vinegars and sugar making it syrupy. Be careful not to burn them! In a cast iron skillet, place the duck skin side down and crisp. Add the leftover baby potatoes to the pan meat side down and place in the oven at 350 until desired temperature. In another sauté pan add the white truffle oil and sauté the mushroom, red onion, scallion and thyme and seasoned with white truffle salt and black pepper. Next deglaze the pan for the reduction adding the mirin, regushi, fig balsamic, butter. mirin, fig balsamic and vodka…whisk in butter, yuzu paste and vodka. Then slice the duck on the diagonal. Place the veggies in the center of a nice sized plate and the potatoes on the side and then place ½ a duck breast on top of the veggies and then spoon the sauce on top and garnish with the kumquats.
Serves 4