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SFLuxury_July-Aug2013

Taste of the Town 3030 Ocean’s Spring Florida Duck Breast Serves: 6 Farr o Salad 2 cups organic farro grain 8 cups water 1 lb. arugula 1 cup chicken stock 1 cup onions (sliced) 1 tbsp. garlic (minced) 2 tbsp. butter 2 tbsp. extra virgin olive oil 1 lemon (juiced) Citron Kumquat 2 pints sliced kumquats (or diced) 1/2 cup sugar 2 star anise 2 cups water 1/2 cup citron vinegar 3030 Ocean Executive Chef Dean James Max Cuisine: Seafood Ambience: Upscale Harbor Beach Marriott Resort & Spa 3030 Holiday Drive Fort Lauderdale, FL 33316 954.765.3030 Duck 3 large duck breasts 1 tbsp. grapeseed oil salt and pepper Carrot Puree 3 large carrots 1 tsp. cumin seeds 1 tbsp. butter 1/4 cup heavy cream Duck: Score the skin of the duck and season with salt and pepper. Heat a non-stick pan over medium high heat for one minute. Add oil and let it warm for 10 seconds. Place duck breast in the pan skin side down. Saute 90 percent of the time on the skin side and flip over for only a minute. Remove the duck from the pan and reserve the oil. Let duck rest five minutes before serving. Slice thin slices and divide pieces evenly. Farro Salad: Cook farro in water with a touch of salt for 35 minutes or until soft. Drain farro and keep refrigerated until serving. Sauté onions, butter and olive oil for a minute over medium high heat. Add garlic and cook for 30 seconds. Deglaze with the chicken stock and add in farro. Warm everything together until chicken stock has almost completely reduced. Fold in arugula, lemon juice, salt and pepper and check for seasoning. Serve warm. Carrot Puree: Peel, cut and cook carrots in water with cumin seeds until tender. Strain, cool and put in blender with butter and cream and blend until smooth. Salt and pepper to taste. Citron Kumquat: Boil mixture until reduced and slightly thick. Let cool and add salt to taste. Warm slightly when adding to the duck and adjust with fresh vinegar if needed. Montes Purple Angel Carmemere 2010, Colchagua, Chile A full-bodied red blend, Purple Angel is a combination of elegance, power, spicy notes, balanced acidity and long, supple tannins. Its velvety texture with hints of dark fruit, violets, black cherries and dried herbs, coupled with its rich aromas, will elevate your experience beyond your dreams. For more information, contact Nora Adler at WineAfterDark@aol.com. 28 july/august 2013 southfloridaluxuryguide.com


SFLuxury_July-Aug2013
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