Chef Scott Nechay’s Favorite Holiday Dish

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crispyduckbreast

Another great holiday ask for it recipe comes from Jackson’s personal and private chef Scott Nechay. He said this recipe originated from leftovers he had one day, and it’s been a favorite holiday dish of his since. The dish is a crispy duck breast accompanied by a potato/celery root gratin, sesame scented baby bok choy and an orange gastrique. Make this recipe farm to table by providing your own duck. Here is Chef Nechay’s favorite holiday dish:

Recipe: Crispy Duck Breast with Potato/Root Gratin and Sesame Bok Choy

Ingredients

  • 4 duck breast, skin scored
  • high heat cooking oil (grapeseed or canola)
  • 2 large potatoes
  • 1 large celery root
  • approximately 1/2 cup heavy whipping cream
  • approximately 1/2 cup whole milk
  • 1 sprig fresh thyme
  • 2 clove garlic
  • 1 large shallot
  • 1 tablespoon unsalted butter
  • 2 cups baby bok choy
  • 1/2 teaspoon toasted sesame seeds (black & white)
  • 2 drops sesame oil
  • 1/2 cups rice wine vinegar
  • 1/2 cups sugar
  • juice of 6 oranges (blood or sunkist)
  • salt/pepper
  • FOR GASTRIQUE:
  • Add all ingredients to a small sauce pot, bring to boil and reduce to a
  • simmer until a syrup is achieved.
  • Set aside to cool.
  • FOR GRATIN:
  • Pre-heat oven to 350 F.
  • In medium sauce, add in 1/2 the butter and garlic and thyme. Cook on
  • low for 5 minutes.
  • Peel both potato and celery root and slice on mandoline, approximately 1/4″ thick. Add potato and celery root to pan with
  • garlic/thyme and cook on low for 5 minutes, stirring frequently. Add both milk/heavy cream. Cover.
  • Cook for another 10-15 minutes or until potatoes are cooked half way
  • through.
  • Season with salt/pepper to taste. In a buttered baking dish (9×9), add potato/celery root mixture and bake covered in foil for 30-45 minutes. Remove foil and cook uncovered for another 15 minutes or until golden brown. Set aside a rest until served.
  • FOR DUCK BREAST:
  • With a sharp knife, gently score skin making sure not to cut into flesh of the
  • duck. Season with salt/pepper.
  • In a large saute pan or skillet, warm up
  • pan on high and add just enough oil to barely cover bottom of pan and
  • until pan begins to smoke.
  • Carefully add duck breast skin side down
  • one at a time and cook on high for 2-5 minutes, then turning pan to med/low and continue to cook on skin side down until skin is deep golden brown and crispy.
  • Flip over and cook in 350 degree oven for 5-7 minutes or until rare/medium rare (118-120 degrees).
  • Remove from pan and allow to rest on rack, loosely covered with foil for at least 10 minutes.
  • FOR BOK CHOY:
  • In a large saute pan or wok, warm pan until very hot, add a small amount of high heat cooking oil then quickly saute bok choy for 1 minute.
  • Add toasted sesame seeds and season with salt and pepper. Add a few drops
  • of sesame oil. Serve immediately.
  • SERVING:
  • Cut gratin into 2×2 squares or use cookie cutter, set on plate. Add bok choy to plate aside gratin. Slice duck into 3-5 pieces and fan atop/across gratin/bok choy. Drizzle gastrique on/around duck. Serve.

 

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About Author

Born and raised in south Georgia, Casey moved to Colorado after graduating college and has now settled in Jackson, where she loves to snowboard, hike and water-ski. She's a true southern food junkie, but loves every type of food (there's nothing she won't eat) and will try anything once. A lifelong love of food combined with a Journalism degree made her realize she could combine her two passions which led her to the position of Editorial Assistant. She loves hot sauce and anything pickled, and you'll always find her on the hunt for the perfect Bloody Mary.

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