Ingredients:
Organic Duck Breast
2-3 organic apples
2-3 sweet potatoes
Salt, pepper
Ginger Orange Sauce:
1.5 large shallots
2 cloves garlic
2 organic oranges
1/3 gal orange juice
1/8 cup brown sugar
Ginger Carrot Puree
5 organic white and orange carrots
1 oz ginger
To make the dish: Heat the skillet over medium-high heat. The duck has a lot of natural fat, so there is no need for oil. Add salt and pepper. Cook the organic duck breast for 2-3 minutes each side until golden. Place it in oven for about 10 minutes at 350 degrees and place back in skillet. Add 5-6 soup spoons of the ginger orange sauce and let it simmer a bit until it gets thicker and hot. Sautéed the organic apple and sweet potatoes with some salt. Heat up the puree in a separate skillet. Plate the sauteed apples and sweet potatoes and the duck above them. Puree on the side and drizzle the sauce over the duck and around the plate.
Ginger Orange Sauce: For 1 quarts of sauce: In a large pot, sautee 1,5 large shallots sliced thin, 2 minced garlic cloves, 2 organic oranges, 1/3 gallon of orange juice, 1/8 cup of brown sugar. It should have a smooth consistency. Set aside.
Ginger Carrot Puree: Blend 5 organic carrots(white and orange) with 1oz of Ginger. Makes 1 quart.
By Chef Antoneos Kalmanidis
Submitted by Breno Donatti of Bistro 7 Farm to Fork Restaurant at 991 Danbury Rd in Wilton. Recipe by Chef Alex Serrano. Bistro 7 uses as many local ingredients and purveyors as possible including carrots from Ambler Farm, apples from Silverman’s Farm, sweet potatoes from Riverbank Farm, garlic and shallots from Hickories, and duck from Farah’s Farm in Litchfield CT. Visit Bistro 7 at www.bistro7wilton.com. 203-587-1287, [email protected]. At Bistro 7 we offer you a seasonally changing menu which allows us to make sure we are using the best ingredients possible; supporting the farmers and producers of our surroundings as much as possible, and sourcing wine and beer that are actually “worth the sip”. We are part of the Slow Food movement and the Non GMO project.