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Chef Rick has tips on making a family-style supper

Posted: 7:41 AM, Feb 21, 2019
Updated: 2019-02-21 12:18:12-05

Pomegranate Mustard Vinaigrette
1 1/4 cups Red Wine vinegar
1 1/4 cups fresh honey
2.5 cups salad oil
1 ½ cup fresh pomegranate seeds
½ cup fresh thyme leaves
½ cup Dijon mustard
Kosher salt & pepper
Method:
In Blender, blend medium speed red vinegar with half of the pomegranate seeds, half of the thyme leaves, Dijon mustard & honey. Slowly add oil until incorporated. Stir in the other half of fresh thyme and pomegranate seeds after blending. Salt and pepper to taste.

2. From the March 7 dinner we will be making the Orange Duck Breast with citrus and kumquat rice

Duck Breast
· 4 8oz Duck breasts skin on
· 3 tsp cooking oil
· 2 Tbsp. Orange zest
· ¼ cup Grand Marnier
· Sea salt & pepper
With a paring knife score the duck skin crisscross almost down to the meat.
Rub in sea salt, orange zest and black pepper
Let stand with salt for half hour
Oil sauté pan on medium heat. Place skin side down in a sauté pan, on med to low heat to render the fat until the duck breast starts to plump up, approximately 10 minutes. Flip for one to two minutes for medium. Deglaze with Grand Marnier. Let rest for 5 minutes before slicing. Drizzle with favorite sauce.
Slice duck breast skin side down long ways, a quarter inch thick. Fan then about 5 slices per breast.

Duck Confit
· 20 each Duck legs
· Cut incision around the skin on the bottom of the leg bone. When cooked it will be Frenched.
· ½ cup of garlic cloves
· ½ cup sliced shallots
· 10 juniper berries
· 3 star anise
· 6 ea bay leaves
· Peal of one orange, rind only, remove white pith
· ½ cup fresh thyme sprigs
· 15 pepper corns
· 1 gallon of rendered duck fat
Method:
Sear duck legs in fry pan on all slides. Place duck legs in oven proof pan, the add garlic, shallots, pepper corns, bay leaves, juniper berries, star anise, thyme springs and add the rendered duck fat. The duck should be totally submerged. The cook at 280 F for 2 ½ hours until the meat easily comes off the bone.

Kumquat Wild Rice
· 1/3 lb Long grain wild rice cooked in 2 cups fresh chicken stock for 15-20 minutes until al dente
· 2 ea dice shallots
· 7 ea Garlic diced
· 1 cup Kumquats sliced into rings
· 1 cup pea shoots
· ¼ cup cumin dusted pecans
· 1 Tbsp. unsalted butter
· Kosher salt and pepper
Method:
In a hot sauté pan add 1 Tbsp. of unsalted butter. Add the garlic and shallots. Add cooked wild rice, sauté for 2 minutes. Add the kumquats, pea shoots, cumin pecans and sauté for 2 more minutes, salt & pepper to taste.

Kitchen West Restaurant at The Scottsdale Resort at McCormick Ranch
7700 E McCormick Parkway, Scottsdale, AZ 85258
480-991-9000
www.TheScottsdaleResort.com