Grenadier’s Seared Duck Breast with Wild Rice Griddle Cakes and Tart Cherry Sauce

This wild duck recipe was provided by Grenadier’s Executive Chef Charles Weber to the Chicago Tribune in 1998 and Abby Mandel’s original article can be found http://articles.chicagotribune.com/1998-04-12/news/9804120310_1_duck-breasts-tablespoon-kosher-salt-tart-cherry-sauce.

Weber grew up in Wisconsin and blended his knowledge of hunting with his art of cooking.

Grenadier’s Seared Duck Breast with Wild Rice Griddle Cakes and Tart Cherry Sauce

Sauce Ingredients:
1 c. dried tart cherries
3 c. reduced chicken broth or duck , see note
¼ tsp. salt, or to taste
Freshly ground black pepper, to taste

Duck breasts:
8 duck breasts, skin lightly scored
Continue reading

Advertisements

Vietnamese Lemongrass Chicken

I love Vietnamese food and found this recipe to be a keeper…restaurant quality!

It was adapted from a recipe that appeared in Food & Wine Magazine in an October 2007 article titled “Simply, Tasty Vietnamese Cooking,” and there are other great recipes there too.  The article an be found at http://www.foodandwine.com/articles/simple-tasty-vietnamese-cooking.

Vietnamese Lemongrass Chicken
2 tbsp. Asian fish sauce
3 garlic cloves, crushed
1 tbsp. curry powder
Continue reading