City Palate


THE HARVEST ISSUE - September October Issue 2018

Sherry Lemongrass Glazed Duck Breast with Pan Roasted Butternut Squash
Sherry_Lemongrass_Glazed_Duck_Breast_with_Pan_Roasted_Butternut_Squash

Sept/Oct 2018

Chef Duncan Ly,
Foreign Concept

For the Sherry Lemongrass Glaze:

2 t. vegetable oil

1/3 c. shallots, finely diced

1 T. plus 1 t. finely chopped ginger

1 c. lemongrass, finely minced

1 c. sugar

1 c. sherry vinegar

Place a small saucepan on medium-low heat. Add the oil and shallots. Sweat the shallots for about 3 minutes occasionally stirring so that the shallots do not burn. Add the ginger and the lemongrass and continue to cook for another minute. Add the sugar and the vinegar. Simmer for about 10 minutes or until the glaze is a syrup consistency. Place into a container until ready to use (can be stored for up to 1 week in the refrigerator).

For the Pan-Roasted Butternut Squash:

1 T. canola oil

1 butternut squash, peeled and cut into 1/2” x 1/2” dice

15 button mushrooms, quartered

1 bunch of asparagus (approximately 15) cut into 1” pieces

1 T. butter

1 oz. vegetable or chicken stock

salt and pepper

Place a large sauté pan on medium-high heat. Add the canola oil. Then add the butternut squash. Allow the squash to cook for about 5 minutes while occasionally stirring. Add the button mushrooms and cook for another 3 minutes. Add the asparagus and continue to cook for another minute. Add the butter and the stock and continue cooking until the stock is reduced and the butter glazes the vegetables. Season with the salt and pepper and keep warm.

For the Duck Breasts:

4 duck breasts

salt and pepper

2 t. canola oil

1 c. of the sherry lemongrass glaze

2 T. butter

salt and pepper

Season the duck breasts with the salt and pepper. Place a large sauté pan on low heat and heat the oil. Add the duck breasts skin side (fat side) down. Cook on the low heat for about 8-10 minutes periodically draining the fat that renders from the duck. Keep cooking the duck until the skin side is golden brown and crispy because the fat has rendered. Flip the duck over and cook for about another minute. Add the sherry glaze and the butter and baste the duck breasts with the butter and glaze. Cook for about a minute. The duck should still be pink inside. Place the duck onto a plate and allow the breasts to rest for about 5 minutes. Reserve the remaining glaze from the pan. Cut the duck into thin slices, approximately ١/٤ inch wide.

Plating: Place the butternut squash mixture into the centre of a bowl. Place the duck on top. Drizzle the remaining glaze from the pan that the duck was cooked in over the duck breast. Enjoy! Optional garnish with frisée and watercress.

Serves 4.


Current Issue Recipes