Chefs Table Series – Blue On Highland from Chefs’ Table Series on Vimeo.
Filmed & directed by Dan Hallissey of Avendes Media Services
Executive Chef Peter Tartsinis of Blue on Highland shares his cooking of Seared Duck Breast with co-host Joe Murphy in the kitchen. Both Chef Peter and Joe share some great tips on how best to sear and cook the duck breast.
Seared Duck Breast with Farro Risotto & Orange Maple Glaze
Photo by Dan Hallissey – © 2013 Avendes.com
RECIPE:
Seared Duck breast with farro risotto and orange maple glaze
Farro:
16 oz farro rinsed well
1/2 medium white onion diced
1/8 head celery diced
1/2 carrot diced
1 oz red wine vinegar
1 small pinch dried thyme
1-teaspoon fresh chopped parsley
1-teaspoon kosher salt
1/2 teaspoon white pepper
2 quarts vegetable stock
1) rinse farro,set aside
2) sauté vegetables with a 1/2 teaspoon of olive oil
3) add farro, thyme, stock, salt, and pepper
4) add vinegar and fresh parsley
5) simmer until cooked through
Orange-Ginger Sauce
4 oz of ginger maple syrup
1 oz grand marnier or triple sec
1 pinch of kosher salt
combine all ingredients and shake very well
Duck Breast
6oz boneless duck breast
-pinch of kosher salt
-pinch thyme
-pinch parsley
-pinch white pepper
1) trim any excess fat if desired
2) score with an x the skin of the breast (helps render the fat)
3) mix the seasonings and coat each duck breast
4) preheat a sauté pan-very hot and can be dry
5) place duck breast in skin-side down for 4-5 min (until skin is golden brown)
6) sear the flip side of breast for 1min
7) place the duck breast in a preheated 450 degree oven for approximately 7min for med rare
8) remove from the oven and allow to rest for 2 minutes
9) slice the duck on the bias and re-season with kosher salt to taste
Portabello Mushrooms
4 portabello mushroom caps
Extra virgin olive oil
salt and pepper
1) remove the stems and “gills” from the mushroom
2) clean the mushroom with a damp cloth
3) brush with olive oil and season with salt and pepper
4) roast the portabellos in a preheated 500-degree oven for 10 minutes
Assembly on the dinner plate
1) spread 4oz of the farro on the plate
2) slice each portabello into 4-5 pieces
3) fan along the plate with the duck breast alternating duck and mushroom pieces
4) drizzle 2oz of the glaze over the dish
Wine Pairing: Bill Caruso, wine expert at Blanchard’s Wines & Spirits chooses Domaine Parize Givry ‘Champs Nalot’ (Burgundy, Pinot Noir) and Evening Land Pinot Noir (Willamette Valley, Oregon) and discusses how these wines pair well with the seared duck breast dish of Chef Peter Tartsinis, Blue on Highland.
Gadget of the Week: Marianne Ghizzoni of Williams Sonoma shares with us her two favorite gadgets: wood lemon reamer to quickly juice lemons and limes; her second favorite gadget is the citrus stripper – which creates thick strips of citrus peels for garnishing drinks, salads, etc.
Chef’s Tip of the Week: Steven LaCount, chef/owner of Chiara Bistro shows how best to take apart a whole chicken in order to have more chicken to cook and to save money. 
Wellness Tip of the Week: Heather MacAyeal Hardy, health coach, discusses calorie density which means how many given calories in a pound of food. She discusses the best foods to choose.
Restaurant Feature: Carol O’Connor visits general manager Matt Sullivan to discuss the Blue on Highland Burger, the atmosphere, the decor and the cuisine of Blue on Highland.
