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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:
First Courses, Season 4
Sweet Plantain, Red Onion, Chorizo Fritter and Tostone with Pan Roasted Duck
Source: Lisa Fernandes, Top Chef Season 4
rate this recipe:
Sweet Plantain, Red Onion, Chorizo Fritter with a Spicy Chutney Slaw and Tostone with Pan Roasted Duck & Spicy-Sweet Mango Papaya Salsa
Prep Time: two hours and 30 minutes
Serves: 4
Directions:
Sweet Plantain, Red Onion, Chorizo Fritter with a Spicy Chutney Slaw:
Chorizo:
Saute chorizo until hot then saute onion until soft. Mix all ingredients in a bowl except egg and flour, then season with salt to taste. Add egg and then flour until it forms a slightly stiff mixture. Roll into small circles and deep fry until cooked in the center and golden and soft.
Mofongo Fritter:
Place plantain, batata and sweet potato in a pot with water and salt, boil until all is tender, then strain. Puree in robot coupe with remaining ingredients.
Spicy Chayote Salad:
Mix together and eat immediately.
Tostone with Pan Roasted Duck & Spicy-Sweet Mango Papaya Salsa:
Tostones:
Fry plantains at 350 for 1 minute. Let cool slightly and smash until flat. Fry again until golden brown and crispy, season with salt. Set aside.
Glaze:
Place remaining ingredients in a pot except for mint and cook until glossy. Add mint and salt. Toss with cucumbers.
Pan Roasted Duck & Duck Skin:
Season duck breasts with salt and pepper then cook skin side down on low heat until crispy. Put in the oven until just under medium-rare, let sit 5 minutes then slice.
Mango Papaya Salsa:
Mix together all ingredients, adjust spices and sweetness as needed.
Ingredients:
Sweet Plantain, Red Onion, Chorizo Fritter with a Spicy Chutney Slaw:
Serves:4
One hour and 15 minutes
Chorizo:
2 pieces chorizo, diced small
Oil for sauteing
1 sweet plantain
6 sprigs cilantro, chopped
Salt to taste
1 red onion, minced
1 egg
Flour as needed
Mofongo Fritter:
1 extra ripe yellow plantain
1 batata/boniato
1 small sweet potato
Salt for boiling water
3 lemons, juiced, zested on microplane
2 oranges, juiced
1T black pepper, ground
Brown sugar to taste
Spicy Chayote Salad:
1 green chayote, julienned
1 white chayote, julienned
Salt to taste
Scotch bonnet hot sauce to taste
Tostone with Pan Roasted Duck & Spicy-Sweet Mango Papaya Salsa:
Serves: 4
One hour and 15 minutes
Tostones:
4 green plantains
Oil for frying
Salt to taste
Glaze:
3 kumquats, seeds removed, sliced thin
2 oranges, peeled, seeds removed, pith removed, chopped
1T rice wine vinegar
1 scotch bonnet pepper, seeds removed, diced
Sugar to taste
Lime juice to taste
10 leaves mint, thinly sliced
Salt to taste
2 cucumbers, julienned
Pan Roasted Duck & Duck Skin:
4 duck breasts
Salt and pepper to taste
1 oz oil
Mango Papaya Salsa:
1 ripe mango, small dice
1 ripe papaya, small dice
1 scotch bonnet pepper, minced, seeds removed
Lime juice to taste
Brown sugar to taste
1/2 bunch scallions, thinly sliced
2T chopped cilantro
