July 1, 2008
Edited by Gail Bellamy
DUCK! Pomegranate-glazed duck breast with kabocha squash, sauteed spinach and roasted pears.
Take a look at the recipes on the pages that follow, and you'll see just how much world cuisines have contributed to the chicken, turkey and duck ideas we're providing. Asian flavors come through in recipes such as executive chef Clay Conley's Pan-Seared Duck Breast, served at Azul in Miami's Mandarin Oriental. It's paired with a fried rice parcel and served with carrot ginger sauce and sesame glaze.
Another duck recipe, this one from Chef Benjamin Moore of Parallel 33 Restaurant in San Diego, is served with sage-accented kabocha squash, smoked yellow pepper coulis, sauteed spinach and roasted pears. The idea is bursting with seasonal flavors. Meanwhile, Chef Cynthia Hutson of Ortanique Restaurant in Coral Gables, FL, shares a creative recipe for Egg in a Nest with Corned Duck Hash. It's a new spin on a traditional favorite.
Also, Chef James Clark of Marina Inn at Grande Dunes in Myrtle Beach, SC, shares a recipe for Tupelo honey-glazed chicken with Low Country Pilau. For your turkey-loving patrons, Chef Robert Partida of La Rambla Restaurant and bar in McMinnville, OR, shares a recipe for Spanish-Style Turkey Meatballs, served with Sofrito.
For the industry's most extensive collection of recipes by product category and daypart, go to our website: Restaurant-Hospitality.com.
You May Also Like
