BERKLEY, Mich. - Saturday, November 19th is a special night at O'Mara's Restaurant, with a performance from Grammy-nominated Cedric Burnside and some Mississippi-inspired cuisine. Chef Frances Malistas, Todd Starks, and musician Tino Gross share a preview of the music, food and fun at O'Mara's.
PAN-SEARED CRISPY DUCK BREAST WITH VEGTABLE POTATO PANCAKES AND A PORT WINE CRANBERRY PAN SAUCE:
Start with 6 pancakes.
Add 2 tablespoons of shredded
1 tablespoon of minced green onions
1/2 teaspoon of salt
Pinch of white pepper
1 tablespoon of flour
1 1/2 teaspoon of
1 quarter shredded yellow squash
1/3 Shredded carrot
1/2 teaspoon of sage and rosemary
Mix all ingredients and shredded potato. If using fresh potato rince off starch to prevent discoloring.
Heat veg oil in sauté pan, cook until golden brown and cook thru out.
Pre heat oven to 400
Season Duck with seasoned salt & pepper
Heat sauté pan.
1 teaspoon of vegetable or canola oil and gently swirl. Tilt pan away from you. Put in duck breast, skin side down. Return to heat. Adjust Duck so skin browns and doesn't burn. When golden brown put in oven leaving skin side down. Cook for 7 minutes. Place on platter to rest for 5 minutes. Meanwhile, put pancakes in oven to rewarm and make the glaze. Pour off Duck fat but save 2 tablespoons. Sauté fat. Remove pan from heat and deglaze port wine. Return to heat and add Cranberry, Sage and rosemary. Cook 30 seconds. Add 3 quarter cup of chicken stock reduction. Reduce by half. Check for seasoning. Potato Pancakes on 3 plates. Thinly sliced Duck. Pour glaze over Duck and enjoy!