What's Cooking at The Thistle Lodge?
DUCK BREAST SALAD
Executive Chef John Wolff Serves 2
1 cup instant polenta 4 cups vegetable broth 1 cup crumbled feta cheese ²/3 cup freshly shredded Parmesan cheese ²/3 cup chopped sun-dried tomatoes 1/3 cup sliced kalamata olives ½ cup sliced fresh basil ½ cup flour ¼ cup olive oil
Boil the vegetable broth; once boiling, stir in the polenta and let it simmer on low heat while stirring frequently for 15 minutes. Remove from the heating element; stir in the crumbled feta, shredded Parmesan, chopped sun-dried tomatoes, sliced olives and chopped basil. Stir evenly and pour into a greased cake pan (or any circular- or squareshaped container of similar diameter) and spread/press down evenly.
Let the mixture firm up in the refrigerator for a minimum of 2 hours. Cut the firm polenta mixtures into slices (approximately 16); coat in flour, shaking off excess. Fry the floured polenta in olive oil until nicely browned; then drain on paper towel.
Sear Duck Breast
5-6 ounce Muscovy duck breast
Score skin at ¼-inch intervals. Place in searing hot pan skin side down until skin is golden brown and caramelized. Set aside.
Simple Citrus Vinaigrette
1 small shallot, finely chopped ¾ cup olive oil ¼ cup champagne vinegar or white wine vinegar 3 tablespoons fresh lemon juice 2 tablespoons fresh orange juice ¼ teaspoon finely grated lemon zest Kosher salt, freshly ground pepper Frisee, torn into pieces 2 blood oranges Emulsify all ingredients in high-speed blender until fully combined. Pick fresh frisee and supreme (section) 2 blood oranges.
Tangy Cranberry Gastrique
1½ cups white vinegar 1½ cups sugar 10 ounces fresh cranberries Juice and zest from 1 lemon 1 star anise 4 cloves
Place the vinegar, sugar, cranberries, lemon juice, lemon zest, anise and cloves into a saucepan and boil for 20 minutes. Strain the mixture into a bottle and then allow to cool to room temperature. Cap the bottle and refrigerate until ready to use.
Assemble on Plate
Slice seared duck breast to fan out over a small 1-inch cube of polenta. Toss the frisee and blood orange segments in the citrus vinaigrette and top the polenta and duck breast with the greens mixture as a garnish. Finish with the cranberry gastrique as a drizzle on the outer part of the plate.