Seared Duck Breast over Yukon Gold Puree with Red Wine Sauce & Roasted Vegetables – 2 Portions
2-(6-7 oz) Duck Breasts)
Season both sides of duck breasts lightly with Salt & Pepper. Now place the skin side down in a pre-heated Sautee pan over medium-high heat. The natural fat will render off the Duck into the pan, so you may not need additional oil. Sear until the duck skin is very crispy, about 3-4 minutes, then turn to sear the opposite side of the duck breast until Golden brown for about 2 minutes. Place duck on a wire rack on a sheet pan and bake in the oven at 400 degrees until the Duck is cooked medium inside about 10-13 minutes. Let the duck rest for 5 minutes, then slice 5 medallions per breast when it is time to plate.
Red Wine Sauce:
Reduce ¼-1/2 Cup of Red wine with 1 TSP of minced shallots over medium heat until halfway reduced. Now add 4-5 ozs of your favorite brown sauce to the red wine. I prefer Demi-Glace for my brown Sauce. Simmer and season to taste
Yukon Gold Mashed Potatoes
Peel and cut 8-12 oz of potatoes and simmer in lightly salted water for about 20 minutes until extra soft. Strain and add about 2-3 ozs of heavy cream with 2-3 ozs of whole butter whisked together. Add to potatoes and mash. Season to taste with salt. Place in a disposable pastry bag for plating.
Toss oil and seasonings lightly in cauliflower, yellow squash, carrots and asparagus. Place the vegetables separately on a pan sprayed sheet pan and roast at 425 degrees for 10-20 minutes. Depending on the vegetable. Now toss the cooked vegetables in a little melted butter and season to taste.
Now pipe the heated mashed potatoes on the center of the plate. Add the heated Duck Breast medallions next to the potatoes, half on and half off.
Now plate the cooked heated vegetables around the potatoes and the Duck.
Lastly, drizzle the red wine sauce over and around the Duck Breast.
Bob’s at the International Culinary Institute in Myrtle Beach, SC with student Michelle G. Her dish is a Chardonnay Chicken.
Sautéed Chicken Breast “Chardonnay”
4 Chicken supremes 1 ½ ounces Clarified butter As needed Flour Salt/Pepper to taste 2 ounces Shallot, minced 12 ounces Mushrooms; washed, sliced ¼ inch (.6 cm) thick ½ cup (4 ounces) White wine (Chardonnay) ¾ cup (6 ounces) Chicken stock ¾ cup (6 ounces) Heavy cream 1 tablespoon Parsley, chopped
Assemble all ingredients and equipment needed to prepare the recipe. Preheat the sauté pan over medium heat. Add the clarified butter, and heat until it shimmers. While the pan and butter are heating, dry the chicken with paper towels, season with salt and pepper, dredge them in flour, and shake off the excess. Place the chicken breast in the pan presentation (skin) side down and cook until golden brown, about 3 to 5 minutes; turn and evenly brown the other side, about 3 to 5 additional minutes. Remove to a baking pan and finish cooking in the oven at 350°F(176°C) for about 5 to 7 minutes.
Remove excess fat from the sauté pan, and over medium heat add the shallots, and mushrooms, and sauté them for 3-5 minutes, until the mushrooms have released their liquid and they are tender. Do not brown the shallots.
Deglaze the pan with white wine and over medium heat, reduce the wine by half. Add the chicken stock and reduce by half.
Add heavy cream and reduce sauce until the sauce coats the back of a spoon (nappe); season with salt and pepper to taste. When ready to serve, add the parsley to the sauce. If needed, heat the chicken breast through in the sauce over medium heat for 1 to 2 minutes.
Bob heads to Charleston, South Carolina to do some spade and red fishing offshore and inshore of the coast of South Carolina. Bob will be joined by long time guide out of Shem’s Creek, Captain Mark Brown.
Bob and his guests are shooting in a sporting clay’s tournament to raise funding awareness for the Congressional Sportsmen’s Foundation.
The Congressional Sportsmen’s Foundation was established in 1989 to work with United States Congress, governors, and state legislatures to protect and advance hunting, angling, and recreational shooting opportunities.
The Congressional Sportsmen’s Foundation is involved at both the state and federal level. Working on laws to protect and promote fishing and hunting, as well as granting access to public lands for future generations.
With nearly 250 members, the Congressional Sportsmen’s caucus has grown into the largest and most effective bi-partisan caucus in the United States congress.
Shrimp and Avocado Toast with Roasted Corn and Tomato
1 leaf Crusty Italian Bread (sliced)
½ lb. Carolina Shrimp (Peeled and deveined)
1 Large Hass Avocado
¼ cup Red Onion (fine diced)
1 ear Sweet Corn (shucked and boiled for 4 minutes)
1 pint Cherry Tomatoes
1 tbsp. Fresh Cilantro (chopped) *save a little for garnish
1 tbsp. good Olive Oil
1 Whole Lemon (juiced and divided in 2 equal parts)
2 tbsp. White Wine
Salt and Pepper
Turn burner on to medium-high. While pan is heating, toss shrimp in a little olive oil, add salt and pepper and paprika. Toss shrimp in the hot pan and arrange so not touching each other. Cook 1-2 minutes or until they are nicely seared (do not stir until the first side has good color).
Deglace pan with white wine, remove from heat once wine has reduced.
In a bowl, mash the avocado, ½ the lemon juice and a ¼ tsp of salt and pepper together. Set aside in refrigerator.
Char the corn on gas burner or with a torch. Allow to cool and remove kernels from cob into a bowl. Quarter the cherry tomatoes and add to the corn. Add red onion, cilantro, the other half of the lemon juice, tsp. olive oil and salt and pepper (to taste). Chop the cooked shrimp and add to the mix.
Toast your bread slices.
Spread the avocado mixture on your toasts and add the shrimp, tomato, and corn salad on top.
Bob heads to Clemson, South Carolina to striper fish in Lake Hartwell. Joining Bob is Captain Nathan Key with Shad Slingers Fishing Charters to help Bob put on some early spring hybrid stripers. Also on this week’s Sportsman’s Table we feature a great appetizer for your next get-together. It’s a South Carolina certified shrimp toast recipe.
In med high sauté pan add oil add foi gras and sear each side for 1 min then set aside. Add potatoes and squash stir and cook for 5 mins add bacon jam stir and cook for 1 min. Put butternut purée on plate, then foi gras, place quail legs on top then squash and potatoes around.
Chef Ed Dombrowski of Lee’s Farm in Murrells Inlet, South Carolina has a Greek Mediterranean dish he calls “Shrimp of the Gods!” Will Bob think it’s heavenly?
Mediterranean Shrimp aka Shrimp of the Gods
1 Tomato diced
1 shallot diced
3 cloves garlic minced
1 cup fresh spinach chopped
1/2 cup greek olives
1/2 cup feta cheese
3 tbl Butter
Fresh dill chopped
1/4 tsp chili flakes
Salt and pepper to taste
Season shrimp with salt and peeper and set aside. Preheat a sauté pan on medium heat then add oil to cost pan. Add shallots and garlic sauté fir about 2 minutes, add tomatoes, olives and chili flakes stir and cook for 2 mins add shrimp and squeeze lemon cook until pink . Add spinach and cheese. Stir and cook for 1 minute. Transfer to plates and top with fresh dill.