Chef Tom Mullally of the International Culinary Institute of Myrtle Beach shows Bob how he creates a delicious Seared Chicken Breast dish.
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.
Enjoy Your Meal! Quack, Quack
Bob’s guest chef for this recipe is Doug Mullally and he’s cooking up a delicious pork tenderloin, the Cadillac of pork meat cuts!
Bob is in The Bayou State this week fishing with Captain Mike Gallo of Angling Adventures of Louisiana. They’ll be fishing Lake Pontchartrain, a nationally known estuary for large trout and the Redfish capital of the world! Bob is on the hunt for trophy Redfish and trying out a few new techniques to land the big ones, so stay tuned to see how he gets it done. This show is guaranteed to get you pumped to take a Redfishing trip to Louisiana! We’re also cooking up some Certified South Carolina Shrimp & Tuna in the kitchen with Chef Tom Mullally!