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CHEF'S CORNER

 
Pan Seared Duck Breast with
Scallops & Lobster Medallions

 

Here we are in February with Valentines Day right around the corner you're thinking of what you should get for your significant other and where you should go for dinner. Well this could kill two birds with one stone or at least take care of the dinner portion of your evening. This month's recipe is nice combination textures and flavors.
 
Pan Seared Duck Breast with Scallops & Lobster Medallions
 

  • 2-6 ounce duck breasts

  • 8 ounces sea scallops, cleaned

  • 2-4 ounce lobster tails

  •  
    For Sun-dried tomato pesto
     
  • 1 pt sun-dried tomato rehydrated

  • 8 leaves basil minced

  • 2 cloves garlic rough chop

  • 1/2 cup parmesan cheese

  • 1 1/2 cup olive oil

  • For Wild mushroom risotto
     
  • 1 cup Arborio rice

  • 1 med onion sm. Dice

  • 2 oz. butter

  • 2qt + 3 cups chicken stock

  • 6 sm shitake mushrooms julienne

  • 3 lg oyster mushrooms julienne

  • 5 lg crimini mushrooms sm dice

  • 1/4 cup parmesan cheese

  • 2 tsp olive oil

  • Salt & pepper to taste

  •  
    Preparation Sun-dried tomato pesto:
     
    1) Place rehydrated sun-dried tomatoes, basil, garlic, and parmesan cheese in a food processor or blender.
     
    2) Slowly add the oil to the mixture until the pesto takes on the consistency of a vinaigrette. (not to thick and not watery)
     
    3) Taste the pesto add salt if necessary.
     
    The pesto can be placed in squeeze bottles if you some available. If not it can be place in a plastic container and refrigerated until needed.
     
    Preparation risotto:
     
    1) In a medium stock pot heat 5 cups of stock.
     
    2) Place a medium sauce pan on the stove over medium heat. Add the butter to the pan let melt then add the diced onion to the pan and let them sweat until they become soft.
     
    3) Add a half cup of stock to the pan and let cook over medium heat.
     
    4) The sauce can be placed in a squeeze bottle and refrigerated.
     
    5) Keep adding stock as it reduces until the rice reaches an al dente state.
     
    6) Remove rice from the heat and spread on a sheet tray and let cool.
     
    7) Place rice in a plastic container and refrigerate until you are ready to use.
     
    Preparation:
     
    1) On a clean cutting board place the duck breasts skin side down and carefully cut off the excess skin and discard. Turn the breast onto the flesh and with tip of your knife score the skin.
     
    2) Season the breast and let rest until ready to cook.
     
    3) Remove the muscle from the scallops (it's the small piece of denser flesh on the side of the muscle.) Season with salt and pepper.
     
    4) Using a pair or kitchen scissors cut the bottom of the lobster tail lengthwise to remove the shell.
     
    5) Slice the tail into 1/4" medallions. Season with salt and pepper.
     
    6) Preheat oven to 350°.
     
    7) Heat remaining chicken stock. Preheat to medium sauté pans over medium high heat.
     
    8) In one of the sauté pans place the duck breasts skin side down. As the breast begins to sear the fat will be rendered.
     
    9) Let the breasts stay on the skin side for at least 5 minutes (if you desire the skin a little crisper let it sit a little longer).
     
    10) Turn the breasts onto their flesh side and let sear for at least 1-2 minutes. Remove the pan and let rest.
     
    11) If the duck is not cooked enough it can be place in the oven for a few minute to bring it to the desired temperature when you are ready to serve.
     
    12) Drain the excess fat from the pan and place back on the stove over medium high heat.
     
    13) In the other sauté pan add 1 ounce of oil (if the pan begins to smoke remove it from the heat) add the mushrooms and let them sweat.
     
    14) Add the risotto to the mushroom and then add a ladle full of hot stock into the pan and reduce heat to medium.
     
    15) Continue to add stock until risotto reaches a creamy consistency.
     
    16) Remove risotto from the heat until ready to serve.
     
    17) In the duck sauté pan add 1 1/2 ounces oil and place the scallops in the pan one at a time.
     
    18) Let the scallops caramelize on each side. (approximately 2 minutes per side)
     
    19) When you have turned the scallops add the lobster medallions and sear each side for one minute. If desired the lobster medallions can be seared longer but this could lead to a tough texture.
     
    20) Place risotto back on medium heat and add 4 ounces of stock to bring it back up to temperature. Add parmesan cheese and season.
     
    21) On your serving plate place a small mound of risotto in the center and alternate the scallops and the lobster medallions around the plate.
     
    22) If desired the duck can be sliced in ¼ inch strips on a bias and dress on top of the risotto.
     
    23) Drizzle the pesto across the plate and serve.
     
    24) Enjoy!!!
     
    NOTE: To help coordinate the timing of this meal the duck, scallops and lobster can be par cooked to rare - medium rare and then finished in the oven when you are ready to serve. Since the scallops and lobster are smaller, they can be quickly flashed in a 350o oven. (30 seconds to 1 minute).
     
    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

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