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Restaurant Recipe: Pan Seared Pekin Duck Breast, Braised Beluga Lentils, Grilled Asian Pears and Mushrooms and Red Wine Reduction
Destination Hotels & Resorts has challenged their chefs across the country to take part in The Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu. Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your own home or in Luminaria.
THIS MONTH'S featured Ingredient is Lentils!
Pan Seared Pekin Duck Breast, Braised Beluga Lentils, Grilled Asian Pears and Mushrooms with a Red Wine Reduction
Serves 4 People
4 7-8 oz boneless (skin on) pekin duck breast
12 oz wild mushrooms, quartered
2 Asian pears, peeled and wedged
braised beluga lentils, recipe below
red wine reduction, recipe below
1 tbsp olive oil
1 tbsp unsalted butter
1/2 c diced white onion
1/2 c carrots, peeled and diced
1/2 c celery, diced
6 sprigs fresh thyme
1 c black lentils
2 c chicken stock
1 tbsp champagne vinegar
2 tbsp chopped Italian parsley
Heat sauté pan over med-high heat; add olive oil and butter, sweat onion, carrot, and celery until onions are translucent. Add thyme and cook for a few minutes more. Add lentil, stir then add chicken stock. Bring to boil, turn to a simmer, cover and cook for 25 to 30 minutes. (Add more stock if needed.) Season with salt and pepper, add vinegar and chopped parsley.
Red Wine Reduction
1 large onion, chopped
2 small celery ribs, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 tbsp olive oil
1 bottle red wine (750 ml)
1 bottle ruby port wine (750 ml)
Sauté onion, celery, carrots, and garlic in six quart pot over moderately high heat, stir until golden, about 10 minutes. Add wines and simmer, stirring occasionally. Reduced to 1 quart, about one hour. Pour through sieve into saucepan and simmer until reduced to two cups. Reheat reduction and season with salt and pepper.
Pan Seared Pekin Duck Breast
Heat large sauté pan over low heat, score (crisscross) fat on duck breast, season with salt. Cook skin side down until fat is completely rendered, ten minutes. Turnover and sear for another four minutes. Rest before slicing, reserving fat for mushrooms.
Grill pears on each side over med-high heat until grill marks appear. Set aside.
Reheat sauté pan, cook mushrooms over high-heat until caramelized, season with salt and pepper.
In large bowls, place heaping scoop of lentils on bottom; sliced duck breast on top and top duck with pears, mushrooms, red wine reduction. Enjoy!
Posted by Brett Sparman, Executive Chef