Townsend Hotel's new event space, The Clancy Room, open now

- The Townsend Hotel is known for taking things to the next level in terms of luxury, and the new private dining room and event area The Clancy Room does not disappoint.

Chef Jonathan Morsello joins us in the FOX 2 Cooking School to tell us more about The Clancy Room and to give us an example of the food there. You can get his duck breast recipe below.

You can read more about The Clancy Room at www.townsendhotel.com.

ROASTED ROHAN DUCK BREAST
SWEET POTATO - FOIE GRAS PUREE, ROASTED APPLE, CHANTERELLES, DRAGON CARROTS, CRANBERRY JUS
Jonathan Morsello, Chef de Cuisine Rugby Grille at The Townsend Hotel

Technique for properly searing duck breast
Contrary to other lean cuts of meat such as filet mignon and chicken breast, duck breast, with its hefty layer of fat and lean red meat, requires a different approach to cooking. Most cuts of meat are seared quickly with high heat starting with a very hot pan, for a perfect duck breast, we score the skin of the breast to encourage rendering, then place it skin side down in a cold skillet before turning on the burner. The slow heat gives the fat time to render, yielding crisp, golden skin and medium-rare meat. As the skin renders and fat has collected in the pan, it is important to remove the fat from the pan to continue the caramelization of the skin. You can finish cooking the duck breast in an oven to your desired temperature. Medium - rare is recommended for this application.

SWEET POTATO - FOIE GRAS PUREE
sweet potato 6 each
heavy cream 1 c
maple syrup to taste
verjus to taste
foie gras 6 oz (seared)

technique:
roast sweet potatoes at 350 for 30 min.
warm cream in sauce pot over low heat
let sweet potatoes cool just slightly then peel and place in blender
add cream and blend until smooth
add maple syrup and verjus to taste
add seared foie gras and blend again until smooth
taste for seasoning and pass through chinois
allow to cool then reheat in small sauce pot over low flame before serving

CARAMELIZED APPLES
peel and core apples then place in acidulated water
cut apple into 1/8ths
heat a sauté pan over medium high heat
add grape seed oil then add apples
sauté apples until edges are lightly golden brown
season with salt and pepper then add a big spoon full of butter
toss apples to coat with butter then remove from pan to flat sheet tray to cool

GLAZED CHANTERELLES
grapeseed oil
crushed garlic
chanterelles
quality salt and fresh ground black pepper
high fat content butter
chicken stock

technique:
Heat a large sauté pan over medium heat, add grape seed oil and crushed garlic. Cook until garlic is fragrant then add cleaned chanterelles toss and season with salt and pepper. Add a large spoon full of butter when butter has foamed and subsided add a few ladles of chicken stock. Simmer for five minutes or until a glaze begins to form. Toss mushrooms in glaze then remove from pan to cool.

CRANBERRY DUCK JUS
sugar 1 c
roasted duck stock 2 c
cranberries (fresh) 2 c
cranberry juice 2 oz
salt and pepper to taste

technique:
Put sugar in an 8 to 10 - inch frying pan over high heat; shake pan often until sugar is amber-colored, about 2 to 3 minutes. Add roasted duck stock and the cranberries, stir over medium-high heat until blended, about 1 to 2 minutes. Add cranberry juice and remove from heat.

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