|
|
|
|
|
|
|
|
WHEN
Saturday, 8:30 a.m. to 12:30 p.m.
May 24th - October 25th
WHERE
8282 Forsyth Boulevard
(West parking lot of Straub's Market)
|
|
|
|
|
| Bacon Wrapped Mini Scallop and Duck Filet Mignon
Quinoa Pilaf, Marinated Purple Kale and Iceberg Radish
Herb Infused Oil and Balsamic Syrup |
|
|
|
By Chef Jeff Riedel
|
|
|
• 18 large Scallops
• 4 ea. Duck breast
• 1 lb. sliced Bacon
• 1 cup Balsamic vinegar
• 1 cup Brown sugar
• 1 cup Olive oil
• 3 oz. Sweet chili sauce
• ½ Quinoa
• 1 qt. Chicken stock
• 2 oz. Pine nuts
• 2 oz. Garlic
• 4 oz. Onions
• 1 bunch Purple Kale
• 1 bunch Ice cycle Radish w/ stems
• 1 oz. Black soy sauce
- Wrap bacon around scallops and put on a wooden skewer.
- Remove skin from duck and slice into 1 inch slices, wrap in bacon and skewer.
- Marinate duck and scallops in black soy, sage, sweet chili sauce, and ˝ of the balsamic vinegar. Chill until needed.
- Chop onions and garlic and sauté in 3 oz olive oil.
- Stir in quinoa and make sure grain is coated. Add chicken stock and simmer for 20 minutes with remainder of oil.
- Add fresh herbs and bring to a simmer.
- Remove from heat and let cool.
- Heat vinegar and add sugar, cook to a syrup. And cool.
- Grill scallops and duck to med rare.
- Chiffonade kale and radish, toss with 1 tsp vinegar glaze and 1 tsp infused oil.
- Arrange scallops and duck 3 each per person, place kale slaw in center of plate top with spoonful of quinoa pilaf.
- Drizzle oil and glaze around plate.
|
|
|
|
|
|
|
|
