Armagnac and Mango-Infused Grilled Mallard Duck Breast with Brown Sugar-glazed Diver Sea Scallops Wrapped in Apple-Smoked Bacon Served on Three-Potato Galette with Wasabi Sabayon Accompanied by Grilled White Asparagus and Mushroom Truffle Confit

Submitted by Rhett J. Robicheaux, General Manager, and Michael Duncan, Executive Chef, Naples Yacht Club, Naples, FLa.

by C&RB Staff (editor@clubandresortbusiness.com)
January 2007
 

Armagnac and Mango Infused
Grilled Mallard Duck Breast
Amt    Ingredient
1 oz.    Armagnac
3 oz.    mango compound
    (commercially made
    thick mango paste)
1 - 8 oz.    duck breast
Procedure:
• Marinate duck breast in Armagnac and mango compound overnight.
• Mark on charbroiler.
• Reduce marinade to 1/4, then glaze over breast.
• Finish in 400-degree oven for 10 minutes, until medium rare.

Brown Sugar Glazed Diver Sea Scallops Wrapped in Apple-Smoked Bacon
Amt    Ingredient
2     U-10 diver scallops
1 oz.    light brown sugar
1 slice    apple-smoked bacon, lean
Procedure:
• Wrap scallops in bacon then dredge lightly in brown sugar.
• Caramelize scallops in sauté pan.

Three-Potato Galette
Amt    Ingredient
1    Yukon Gold potato
1     purple potato
1     sweet potato
Procedure:
• On a mandoline, julienne Yukon Gold, purple and sweet potatoes.
• Mix potatoes loosely to form a galette (patty).
• Brown galette in a sauté pan.

Wasabi Sabayon
Amt    Ingredient
2    egg yolks
2 oz.    white wine
1 oz.    wasabi blended into paste
Procedure:
• Whisk yolks and wine over steam bath.
• Mix in wasabi paste and drizzle over scallops.

Mushroom Truffle Confit
Amt        Ingredient
1 oz.        porcini mushrooms
1 oz.        shiitake mushrooms
1/2 oz.        black truffle peelings
1/4 oz.        white truffle oil
To taste salt and pepper
Procedure:
• Sauté mushrooms and black truffle peelings in white truffle oil.
• Season with salt and pepper; mince.

Grilled White Asparagus
Amt        Ingredient
1        white asparagus shank, grilled
Procedure:
• Peel shank of asparagus, poach in vegetable stock, then mark on charbroiler.

Garnish each dish with 2 chive flowers and slices of roasted red pepper.

Yield: One serving