Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Duck Breasts:
1. Heat oven to 400°F.
2. Sprinkle each duck breast with salt, pepper and zatar seasoning.
3. In a large skillet, heat 1/4 cup olive oil over medium high heat. Add duck breasts, skin side down, 3-4 at a time, being careful not to overcrowd the pan.
4. Cook duck, turning once, until golden brown on both sides.
5. Transfer to a rimmed baking sheet and place in oven. Cook to desired doneness.

Puff Pastry:
1. Heat oven to 350°F.
2. Cut puff pastry sheet into 5 inch squares. Cut each square in half, forming two triangles. Brush with egg wash and sprinkle with salt and pepper.
3. Bake on parchment lined baking sheets for 7-10 minutes, until golden brown. Remove from oven and transfer to cooling racks. Cool and set aside.

Preserved Lemon Butter:
Combine all ingredients in a food processor fitted with metal blade. Process until smooth. Transfer to airtight container. Refrigerate.

Garlic Green Beans:
1. Trim green beans.
2. Prepare a large bowl of ice water.
3. Bring a large pot of salted water to a boil. Add green beans and cook until color changes. Drain and immediately transfer green beans to ice water.
4. Let stand for 4 minutes, drain and pat dry.
5. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 4 tablespoons preserved lemon butter and garlic cloves. Cook until garlic begins to soften. Add green beans and cook 3-5 minutes.
6. Serve hot.

Sweet Potato Puree:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to low and cook until potatoes are tender.
2. Drain and return potatoes to pan.
3. Add cinnamon, allspice, butter, brown sugar and cream. Stir together and cook over low heat, stirring occasionally, until mixture is well combined and sugar is dissolved.
4. Transfer to a food processor fitted with a metal blade. Process until mixture is smooth. Adjust seasoning to taste.

Balsamic Syrup:
1. In a medium saucepan, heat olive oil over medium heat. Add shallots and cook until beginning to soften.
2. Add vinegar, wine and peppercorns. Bring to a boil. Reduce heat to low and cook until mixture is reduced and thickened. Strain to remove shallots and peppercorns.

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Ingredients:

Duck Breasts:
6 duck breasts (skin on)
zatar seasoning (found at middle eastern grocery stores)
extra virgin olive oil
salt and pepper for seasoning

Puff Pastry:
1 package puff pastry 1 egg, beaten Salt and pepper for seasoning

Preserved Lemon Butter:
1 pound unsalted butter, softened
Juice of 1 preserved lemon
4 sprigs of thyme
Juice of 1 fresh lemon
Pinch of sugar
Salt and pepper

Garlic Green Beans:
5 garlic cloves smashed
2 pounds green beans
2 tablespoons olive oil
4 tablespoons preserved lemon butter (recipe above)

Sweet Potato Puree:
6 large sweet potatoes, peeled and cut into chunks
2 tablespoons cinnamon, more if desired
1 tablespoon allspice, more if desired
1 stick butter
1 cup brown sugar
1 cup heavy cream
Salt and pepper for seasoning

Balsamic Syrup:
1/4 cup olive oil
3 whole shallots
3 1/4 cup balsamic vinegar
3 1/4 cup red wine, such as merlot
10 whole peppercorns

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