Your Life A to Z Recipe: Tuesday, November 19th
By: Paul McCabe, T. Cook’s at Royal Palms Resort and Spa
Crispy Duck Confit
Frisee, Watercress, Hazelnuts, Citrus Vinaigrette
1 teaspoon Dijon mustard
2 tablespoon orange juice, reduced by half
5 tablespoons extra-virgin olive oil
2 tablespoons finely chopped shallot
1/2 cup hazelnuts, coarsely chopped
2 confit duck legs
3 oranges, blood oranges or tangerines
8 cups mixed greens, such as frisée (French curly endive), tender watercress sprigs, and baby spinach leaves
Preheat oven to 170°F.
Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
Peel oranges and separate the sections. Add oranges, greens, duck, and nuts to dressing with salt and pepper to taste, then toss gently to coat and serve
Butternut squash soup
3 ea Butternut Squash, roasted
2 ea Onions, sliced
2 Tablespoon Garlic, sliced
.5 Tablespoon Turmeric
1 Tablespoon Cinnamon
½ c Brown sugar- more to taste
1.5 Quarts Water
1 Quart Heavy Cream
Salt to taste
Sweat onions and garlic, add spices. Add squash and water, bring to simmer. Cook for 30 minutes. Puree and add cream. Adjust seasoning and strain.