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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Holiday Special, Main Courses
Cherry Duck Baklava over Chanterelles Sauteed in Duck Fat with Port Onion Reduction
Prep Time: 1 hour, 15 minutes
Serves: 4
Directions:
Preheat oven to 400 degrees – Remove duck from skin and cut into equal sized 1” pieces. Score and sear duck then roast in oven for 15 minutes. Let rest. Strain fat and divide in half (add some butter to oil if the searing has not rendered enough). Sautee shallots, add cherries , wine reduce and cool. Add duck and herbs, season to taste. Let cool.
Reduce oven to 350. On a clean surface lay out sheets of phyllo, brush with melted butter, salt, pepper, marjoram and chives repeat with second and third sheets.
Place cooled cherry duck mixture near bottom of sheet tray horizontally and snuggly, roll to close. Gently lift and place on parchment or silpat. Brush with egg white.
Place in 350 degree oven for 15 to 20 minutes until golden brown. While baking, reduce port with jam and salt and pepper.
Sautee chanterelles in duck fat, season with salt and pepper and top with chives.
Place chanterelles on plate and top with Baklava drizzle with port reduction and chopped chives.
Ingredients:
1 duck breast
1 duck thigh
1 bag frozen unsweetened cherries
1t fresh marjoram
1 large shallot, chopped
1T cherry preserve
Salt and pepper to taste
3 sheets phyllo
2T salted butter
1/2 lb chanterelle mushrooms
1T fresh chives
1 egg white
2 cups port
1T onion jam
Salt and pepper
