Asian Spiced Duck Breast with Sesame Kale and Spiralized Turnips

by Kathy Douglas | Mar 2, 2020 | Entrees

Along with deeply delicious Asian flavors, this sous vide duck breast is the perfect combination – juicy and succulent inside with a savory crunch skin outside. The recipe includes honey butter spiralized turnips and a delicious pan-seared purple sesame kale, all served over some extra Asian sauce for dipping.

Asian Spiced Duck Breast
INGREDIENTS
¼ cup soy sauce
2 tablespoons hoisin sauce
2 tablespoon brown sugar
1 ½ teaspoons rice wine vinegar
1 small red chili, sliced very thin
1 star anise
1 clove garlic, crushed
1 tablespoon fresh ginger, peeled and grated
¼ teaspoon Chinese five spice
2 duck breasts, skin scored

INSTRUCTIONS
In a saucepan, combine, soy, hoisin, sugar, vinegar, chili, star anise, garlic, ginger, and Chinese five spice. Simmer until combined; remove and set aside.

Slice hatch marks in the fat on the top of duck breasts without cutting through to the skin. Over medium high, sear the fat until browned and mostly rendered out. Add to a sous vide bag with the sauce and seal. Following the directions that came with your immersion circulator, cook the duck breast at 135˚ for 2 hours.

When the cooking is complete, remove duck breasts from their bag and reserve the liquid. Over high heat in a sauté pan, brown the fat again until crisp for 2-3 minutes. Cover and keep warm.  Meanwhile, strain reserved bag liquid into a sauce pan and simmer to reduce and thicken. Brush the reduction over the duck fat, slice, and serve with the extra sauce.

Sesame Kale
INGREDIENTS
12 ounces of kale
1 tablespoon grape seed or canola oil
1 garlic cloves, minced
2 teaspoons sesame oil
¼ teaspoons salt
1 tablespoon toasted sesame seeds

INSTRUCTIONS
Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.

In a large heavy sauté, heat the grape seed or canola oil over medium high heat. Add the garlic, cooking for about 1 minute to release the aromas. Add the kale and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Sprinkle with the sesame oil salt, sauté for another minute then top with toasted sesame seeds. Serve hot with the duck.

Spiralized Turnips
INGREDIENTS
1 pound spiralized turnips
1 tablespoon honey
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper

INSTRUCTIONS
Preheat oven to 375˚F. Line a large sheet pan with parchment paper. In a saucepan, melt the honey and butter whisking together. Add the turnips to a large bowl and drizzle over the honey butter; toss to coat. Season with salt and pepper and pour out onto the parchment lined sheet and roast for 30-35 minutes or until lightly browned and tender. Serve hot with the duck.

Sous Vide Arctic Char with Red Quinoa, Sesame Dragon Kale, and Lemon Caper Sauce

by Kathy Douglas | Feb 24, 2020 | Entrees

Full of flavor and contrast, our menu is not just healthy but balanced. Our crispy skin sous vide Arctic Char has a healthy fat content like salmon, while the antique Dragon Kale is rich in vitamins. Contrasting with red quinoa’s slightly chewier, nuttier and heartier texture. Served with a lemon caper sauce, it’s perfect for a dinner on a cold winter night.

Sous Vide Arctic Char
INGREDIENTS
¼ cup kosher salt
2 tablespoons sugar
2 pounds Arctic Char, sliced into 4 servings
8 teaspoons olive oil
4 teaspoons fresh dill

INSTRUCTIONS
For the brine, whisk ¼ cup kosher salt and 2 tablespoons of sugar into the ice water until dissolved. Add the Arctic Char and refrigerate for 30 minutes, or up to one hour.

Rinse and dry off the Arctic Char. Place in a sous vide bag with 2 teaspoons olive oil and 1 teaspoon fresh dill. Seal the bag. Set your immersion circulator to 145˚F. Drop the bags into the water bath and cook the Arctic Char for 1 hour.  

Dragon Kale
INGREDIENTS
1 pound dragon kale, stems removed and leaves left whole
1 tablespoon of olive oil
¼ teaspoon crushed red pepper flakes
2 garlic clove, finely chopped
Kosher salt
Pepper

INSTRUCTIONS
Heat olive oil in a large saucepan over medium-high heat. Add crushed red pepper flakes, and let them sizzle in the oil. Add the garlic and cook until softened. Raise heat to high, then the kale and toss to combine. Sauté for 5 minutes. Season with salt and pepper to taste.

Lemon Caper Sauce
INGREDIENTS
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon finely chopped capers
2 teaspoon chopped fresh dill
Kosher salt and pepper to taste

INSTRUCTIONS
Whisk together all the ingredients above until well blended. Chill well before serving.

Rose Chicken with Pistachio Saffron Cauliflower Rice

by Kathy Douglas | Feb 17, 2020 | Entrees

Filled with delicious Middle Eastern inspired seasonings, this dish is loaded with flavor – rose water, paprika, saffron, and pistachio. A delicious Rose Sauce is served with the chicken prepared either sous vide or oven roasted. A side of sautéed riced cauliflower, full of saffron and crunchy salty pistachios, finishes the plate.

INGREDIENTS
1 teaspoon paprika
1 teaspoon kosher salt, plus more
1 teaspoon powdered garlic
1 teaspoon ground white pepper, plus more
4 skin-on small boneless chicken breasts
4 teaspoons butter
1 cup fresh cream
1 teaspoon rose water
2 tablespoons honey
1 teaspoon lemon zest
¼ cup whole milk, plus more if needed
1 tablespoon organic and edible, crushed rose petals (optional)

INSTRUCTIONS
In a small bowl, mix paprika, salt, pepper, and powdered garlic. Rub each piece of chicken with the spice mix. Place in sous vide bags, top each piece with one teaspoon of butter and vacuum seal. Following the directions of your immersion circulator, cook the chicken to your desired temperature. 

Or place the chicken pieces in a heat-proof dish and top with a teaspoon of butter. Place in a preheated 350°F oven for 20 minutes or until the chicken achieves an internal temperature of 165 °F. 

Remove the chicken from the sous vide or oven and let it rest 5 minutes before serving. 

While the chicken cooks, prepare the sauce. Add to a blender or food processor the cream, rose water, honey, lemon zest and ¼  cup milk. Blend until smooth adding a splash of milk if needed to thin. Season with salt and white pepper. Add to a saucepan over low heat and simmer until thickened, making sure to not boil. Cover and keep warm. To serve, add sauce to a plate and place the chicken breast on top and garnish with rose crumbles (optional).

Pistachio Saffron Cauliflower Rice Cauliflower Rice
INGREDIENTS
½  teaspoon saffron threads
1 tablespoon chicken broth
1 tbsp olive oil
¼ cup, small diced onion
1 garlic clove, minced
2 cups Fresh Riced Cauliflower
¼ cup ground pistachios

INSTRUCTIONS
Crumble the saffron threads into a small measuring cup with the broth, stir, and set aside. Heat a large sauté pan over medium heat until hot and add the olive oil, onion, and garlic. Sauté until softened, about 2-3 minutes. Add the riced cauliflower to the pan, and sauté for 5-6 minutes, or until the cauliflower is slightly browned. Add saffron/broth mixture to the pan and stir until the cauliflower rice is yellow and the liquid has evaporated. Stir in the pistachios until just warmed, serve with the chicken.