Chef: Scott Mortensen
Ancho Chili Cured Duck Breast
Ingredients:
½ cup of sugar
½ cup of ancho chili powder
Duck Breast (as needed)
Method:
Blend mixture.
Sprinkle mix over duck breast and allow to rest for 12-24 hours.
Grill fat side down and then finish in the oven for 7-8 minutes at medium.
Slice six times making even slices spread atop brussels
Circle with sour cherry demi glaze
Top with onion jam.
Duck Onion Jam
Ingredients:
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
Method:
1. Cook vinegars and sugar to dissolve sugar
2. Add remaining ingredients and reduce by half over moderate heat
3. Allow jam to cool at room temperature
Sour Cherry Mustard
Ingredients:
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 veal demi-glaze
Salt and pepper to taste
Method:
1. Sweat garlic and shallots
2. Deglaze vegetables and red wine
3. Add thyme sour cherries and creole mustard and stir
4. Add demi glace and reduce by half
5. Strain and season with salt and pepper to taste
Roaring Fork
4800 N Scottsdale Rd
Scottsdale, AZ 85251
(480) 947-0795
www.roaringfork.com
