The Chef: Anthony Grini
The Restaurant: La Terrasse on South Beach
The Dish: Duck Duo

Ingredients:
1 Shallot, sliced
5 oz. duck breast
6 oz. heavy cream
6 oz. duck leg
2 oz. dry porcini mushrooms, sliced
3 oz. water
6 oz. duck fat
2 tbs. olive oil
salt and pepper to taste
1 tsp. Herbs de Provence
1 medium potato
2 sprigs rosemary
1 cup Frisee Greens

Method of Preparation:

– Put a sprig of rosemary into a pot of duck fat, which you can find at most markets. Season a duck leg with salt and pepper and put it in the pot. Cover the pot with parchment paper and cook in the oven at 300 degrees for two hours.

– Next- put olive oil in a hot pan and add sliced shallots and porcini mushrooms that have been soaked in water. Blend well. Add salt and pepper and sauté for about 3 minutes.

– Add truffle oil and blend well. Add some of the mushroom water and reduce. Add heavy cream and cook another minute or so. Now, put the sauce in the blender for 20 seconds or so. Put it back in a pan on the the stove, add a little more heavy cream and when it’s done, set it aside.

-Now it’s time to cook the duck breast. First, trim the fat off the breast. Score the fatty side of the breast and season with salt, pepper and herbs de provence. Sear the duck skin-side down in a hot pan. When it’s brown, turn it over and sear the other side then finish in the oven at 400 for six minutes.

To Plate:

Make a bed with frisee greens. Add fried potatoes then add the duck thigh and slices of the breast. Top the duck duo with the porcini truffle sauce and a sprig of rosemary.

Serving suggestion: Red Bordeaux.

Serves: 1

La Terrasse
22 Washington Ave.
Miami Beach FL 33139
786-899-0037
http://www.laterrassemiami.com/

Print the recipe and bring it to “La Terrasse” for a glass of wine on the house with your meal. The offer is good through March 5.

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