South of France Fusion: Duck Nachos

duck-nach-6-630x315

A fantastic fusion inspired dish is always a great option when you're trying to use up some leftovers.  So here’s to taking fusion to a completely new level.  South of France, fresh fusion inspired (AKA utilizing leftovers) duck nachos. First crispy tortilla chips were layered with fresh wilted greens, lightly sautéed with some blood orange…

Continue Reading →

Share

Chef Luca and the blueberry sage duck sausage....

Here are some absolutely amazing dishes with Dr. Mike's Grassroots Gourmet Brand Blueberry Sage Duck Sausage prepared by my good friend, and chef extraordinaire, Luca Paris. If you have not checked out his great television show, A Culinary Journey, here's you chance. While there, subscribe and enjoy-he's an fantastic talent!!

Continue Reading →

Share

Smoked Blueberry Herb Duck, Crispy Leek Grit Cake and Watercress Puree

As the saying goes, smoke'em if ya got'em. Well, we had'em: incredible duck breast from Maple Leaf Farms, blueberry wine from Island Grove Wine Company and Herbs. Put them together, and let them throw the party!-'nuff said. Ingredients: 2 duck breasts, skin on and scored Blueberry Herb Marinade (recipe follows) Crispy Leek and Bacon Grit…

Continue Reading →

Share

Southern Quackers

Few things speak of Southern cuisine like BBQ. A real slow and smokey infusion of flavors over a meandering period of time. Great pitmasters (of which I am not) are a subspecialty unto themselves. And like most subspecialists (of which I am ), subject to their own quirks and eccentricities. Yet the lure to wander…

Continue Reading →

Share

Docos

With Valentine's Day around the corner it's time to gear up for that special day. Start with some firm, amazing and delicious breasts,  like the fresh duck breasts we got from our friends at Maple Leaf Farms. Get them in the mood with a night (or at least four hours in the fridge) marinating with salt (as in…

Continue Reading →

Share

Presentation & Cooking Demo

Join me for a presentation Wednesday, 30th January on Food and Obesity followed by a cooking demo! The event will be 2-4 pm and broadcast live on www.hwchannel.com/HWC-Live. There will be a real time Tweet Chat so you can participate in the Q&A session to follow. Tweet  @WCWD, #WCWD with questions and comments.

Continue Reading →

Share

Pan Roasted Duck Breast with Honey Citrus Thyme Sauce over Fire Roasted Corn and Celeriac Root Mash and Sautéed Asparagus Tips with Leeks and Garlic

Want to know how to make this delectable duck dish? Tune in for the live simulcast 30 January 2013 on The Health and Wellness Channel live web feed, 2-4 pm (Eastern). A one hour presentation on food and obesity will be followed by a cooking demo of this piece of poultry perfection. We will also…

Continue Reading →

Share

Get Ducked Up this New Year

We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year  by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.;…

Continue Reading →

Share

In Defense of Foie Gras

(Since we are showing delicious tasty bits with foie gras this week, I thought I would repost this article form 2010. Much more detail is covered in my recent book, Eating Well, Living Better. The data has not changed and neither has my opinion!) I am not here to apologize for foie gras. I am…

Continue Reading →

Share

Dragonfruit Duck

Fall brings a variety of familiar flavors. It also brings some regional curiosities. Here in Florida, it brings locally grown dragonfruit to the shelves. Hylocerus undatus, or the white-fleshed pitahaya is a red-skinned fruit with white flesh. This is the most commonly seen variety of dragon fruit. It is a mildly sweet, tropically flavored fruit that is…

Continue Reading →

Share

Page 1 of 2