RECIPES: Inspiration for holiday feast from Roaring Fork

Roaring Fork gives us some inspiration for our next holiday feast.


10 oz. of duck breast, 1 each
1 Tablespoon of Onion Jam
2 Tablespoons of Sour Cherry Mustard Sauce
½ cup of Little Cabbages
2 Tablespoons of sliced red onions

(The Duck Cure)
4 cups of Dark Chili Powder
3 Cups of Sugar

(The Onion Jam)
1 each Yellow Onion, Diced
2 Tablespoons of Mustard Seed
6 oz. of Rice Wine Vinegar
6 oz. of White Vinegar
½ cup of Sugar
1 Tablespoon of Salt
1 Tablespoon of White Pepper

(Sour Cherry Mustard)
2 each Shallots, Finely Diced
1 Tablespoon of Garlic, Minced
2 Cups of Sour Cherries, Chopped
8 oz. of Red Wine
2 Sprigs of Thyme
1 Tablespoon of Creole Mustard
1 Pt. of Duck Demi-Glaze
Salt & Pepper to Taste

(To make the Duck Cure)
1. Mix chili powder and sugar together

(To make the Onion Jam)
1. Cook vinegars and sugar to dissolve the sugar
2. Add remaining ingredients and reduce by half over moderate heat
3. Allow jam to cool at room temperature

(To make the Sour Cherry Mustard)
1. Sweat garlic and shallots
2. Deglaze with red wine
3. Add thyme, sour cherries, and creole mustard and stir
4. Add demi-glaze and reduce by half
5. Strain and season with salt and pepper to taste

(To make entire dish)
1. Season duck with salt and black pepper
2. Sear on both sides on flat top and finish in oven for 5 minutes and cook to temperature
3. Sautee little cabbage leaves in olive oil with salt and white pepper, red onions and a little water
4. Build the dish with cabbages in the center of the plate, then the sliced duck breast and top with onion jam
5. Garnish with the sour cherry mustard sauce

Roaring Fork
4800 N Scottsdale Road # 1700
Scottsdale, Arizona 85251

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