CURRENT RECIPES

Recipes provided by Chef Celeste Gill.
Photo by David Humphreys

Pan Seared Duck with Vegetables

Preheat over to 350 degrees. Clean and quarter duck and season with garlic, salt and pepper and thyme. Pour olive oil in saute pan.  Place skin down in saute pan and sear for 3 minutes.  Turn and place in oven at 350  degrees  for 10  minutes for medium rare doneness. Remove from oven  and pan. Add flour and wine to pan and whisk. Reduce liquid by half and place duck back into the pan for 3 minutes.

Sweet potatoes

2 lg         sweet potatoes
2 Tbsp     butter
1/4 c       brown sugar
1/4 c       chopped pecans

Bake whole sweet potatoes at 350 degrees  until tender. Remove the skin and slice into 2 inch thick rounds. Top with butter, brown sugar and pecan mixture.  Place back into oven until golden brown

Sauteed spinach

1 Tsp olive oil
2 Garlic cloves, sliced
2 Bunches   spinach
* Salt and pepper to taste
   Heat  olive oil in sauce pan.

Add whole clean spinach, salt, pepper and sliced garlic. Cook  until spinach is wilted. Plating: Place spinach on plate, add potatoes to the side , top spinach with the sliced duck and enjoy.

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