Duck, Dried Fruit and Pecan Roulade with Spaghetti Squash, Potato and Pear, Roasted Shallot and Cherry Demi

This dish has some of my favorite flavor profiles and I’ve enjoyed letting it evolve over the past few years. This preparation includes a roulade of duck breast with the skin removed, which has been filled with dried cranberries, raisins and candied pecans. The spaghetti squash was roasted and tossed with bacon, mirepoix, butter and seasoned with kosher salt and ground white pepper. Idaho potatoes … Continue reading Duck, Dried Fruit and Pecan Roulade with Spaghetti Squash, Potato and Pear, Roasted Shallot and Cherry Demi

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Appetizer, Game, Winter

Duck Confit Ravioli with Roasted Apple-Sweet Potato Puree, BourbonGastrique, Tart Apple

This is a great dish to sit down to after coming in from the cold of North Carolina in November. It consisted of ravioli with a filling of duck confit ragout, a puree of roasted apple and sweet potatoes finished with cream and was garnished with tart apples, creme fraiche and a bourbon and apple cider gastrique. The filling for the raviolis were prepared … Continue reading Duck Confit Ravioli with Roasted Apple-Sweet Potato Puree, BourbonGastrique, Tart Apple

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Appetizer, Game, Summer

Duck Terrine with Dried Fruit and Candied Walnut, Beets, Apple, Pumpernickel Crumble, Blueberry Puree, Micro Swiss Chard

This appetizer featured varying textures as well as complimentary and contrasting flavors which resulted in a dish that remained interesting from start to finish, finding different combinations with each bite. The pumpernickel crumble was prepared using Pepperidge Farm pumpernickel bread. The slice bread was fried until crispy, then allowed to dry out further in a very low oven. It was patted dry with a towel … Continue reading Duck Terrine with Dried Fruit and Candied Walnut, Beets, Apple, Pumpernickel Crumble, Blueberry Puree, Micro Swiss Chard

Scott Craig, WCMC----2 Comments