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 | | AWARD-WINNING CHEF RICK TRAMONTO UNVEILS DELICIOUS NEW DUCK RECIPE | | | U.S. Duck Council | | 02/07/2007 | | | James Beard Foundation Award Winner and Restaurateur Teams Up with U.S. Duck Council to Encourage Cooking with Duck
According to a recent national survey conducted by the U.S. Duck Council, only 21 percent of people have prepared duck at home, while less than half have ever tried it. In hopes of inspiring more people to experience the wonderful flavor of duck, the U.S. Duck Council has partnered with gourmet chef Rick Tramonto, a 2007 James Beard Foundation Award Winner, to come up with a recipe that is not only easy to prepare, but showcases duck's versatility.
"I love cooking with duck. It's one of the most elegant and versatile options available in kitchens today," said Tramonto. "I feature duck at my restaurants and in my cookbooks, but many people don't realize just how easy it is to cook duck at home. Hopefully my recipe for Grilled Duck Breast Salad will encourage people to give it a try!"
Tramonto personally crafted a simple, elegant recipe for at-home cooks to enjoy called Grilled White Pekin Duck Breast Salad. This light and flavorful recipe features marinated White Pekin duck breast, served with a variety of fresh spring greens and dressed with a rich, tangy sherry vinaigrette.
"The Council is thrilled to work with Rick Tramonto," said Nora Macon, president of the U.S. Duck Council. "He understands and appreciates the versatility and delicious taste of White Pekin duck. We hope his Grilled White Pekin Duck Breast Salad recipe will inspire people to explore in their kitchens."
Watch Tramonto personally prepare this new recipe at http://www.ImpressWithDuck.com, where you can also find a wealth of cooking tips, nutritional information, entertaining suggestions and other great recipes.
Grilled White Pekin Duck Breast Salad 1 White Pekin duck breast, skin scored 1 cup watercress 1 cup grilled escarole, chiffonade 1/4 cup breakfast radish 1/4 cup haricot vert, or substitute green beans 1/4 cup cooked ceci beans (also known as chick peas or garbanzo beans) 1 tablespoon torn basil leaves 1 tablespoon chive batons 1/4 cup shaved apple 1 tablespoon minced shallot 1 teaspoon stone ground mustard 1/2 cup sherry vinegar 1 cup olive oil 1 teaspoon Calabrian chili oil 1 teaspoon fresh mint, julienned Kosher salt Cracked black pepper For the vinaigrette: 1. Combine shallot, vinegar, and mustard in a mixing bowl. Drizzle both oils into bowl, stirring constantly until emulsified. Finish with fresh mint. Season the vinaigrette with salt and pepper. 2. Remove half of the dressing and place in a shallow dish. Place the duck breast into the vinaigrette, skin side down and cover with plastic wrap. Allow to stand at least three hours. For the duck: 1. Marinate the duck for at least three hours. Remove it from the marinade and pat dry. 2. Season the duck with salt and black pepper. Heat the grill to medium heat and place the duck on the grill skin side down. Render the skin for three minutes until it becomes crisp. 3. Remove the duck and let it rest for five minutes. 4. Place the duck on a sizzle platter and cook in a 350 degree oven for five to seven minutes, until the duck is medium rare. 5. Meanwhile, mix the greens, radish, haricot vert, ceci beans, basil, chives and apple in a mixing bowl. Drizzle with 2 to 3 tablespoons of the sherry vinaigrette. 6. Remove the duck from the oven and let it sit for two minutes. Slice the duck. 7. Place the salad in the center of the plate and arrange the duck around it. 8. Serve immediately. Yield: 1 serving. About The U.S. Duck Council
The U.S. Duck Council is an association of three White Pekin duckling producers supplying 87 percent of all duckling sold in the United States. Established in 1995 to promote the lower-fat White Pekin duckling to the American audience, the council is the nation's premier duckling information resource. Its members include Crescent Duck Farms of Aquebogue, Long Island, N.Y.; Culver Duck Farms, Middlebury, Ind.; and Maple Leaf Farms, Milford, Ind.
About Rick Tramonto
Recognized in 1994 as one of Food & Wine's Top Ten Best New Chefs and in 2002 as Best Chef: Midwest Region by The James Beard Foundation, Tramonto has garnered international attention and a host of prestigious awards for his work at Trio, Brasserie T and his renowned four-star, Relais-Gourmand restaurant Tru in Chicago, which won The James Beard Foundation 2007 Outstanding Service Award. Tramonto has a history of television work, including "Oprah", "Today", "CBS This Morning" and the Food Network. His sixth cookbook, "Fantastico!", is a tour of Italy one small plate at a time and will be released in autumn 2007. In 2006 with culinary partner Gale Gand, he founded Cenitare Restaurants, a restaurant management and development company which opened four new concepts in The Westin Chicago North Shore, including Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge.
For more information on Tramonto, visit http://www.cenitare.com, http://www.trurestaurant.com and http://www.cheftramonto.com.
SOURCE U.S. Duck Council | |
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