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Cooks vs. Cons Finalist

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Pop-up Restaurant Chef, Melvin Trinidad just competed on the Cooks vs. Cons T.V. show which recently aired on the Food Network! He's back to cook another delicious dish...but also share his experience on the show! Click here.

Pan Roasted Duck Breast with Melvin’s Filipino Peanut Curry Sauce (Kare Kare)

Ingredients:

Duck

  • 2 Duck breasts
  • Salt and Pepper

Peanut Butter Curry Sauce (Kare Kare)

  • 2 Tablespoons Melvin’s Curry Powder:
  • 2 tablespoons coriander
  • 2 tablespoons cumin
  • 2 tablespoons turmeric
  • 1 tablespoon garlic powder
  • 3 teaspoons ground ginger
  • 2 teaspoons cayenne
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1/2 yellow onion, sliced
  • 1 stalk lemongrass, halved
  • 4 star anise seeds
  • 4 pods cardamom, lightly cracked
  • 1 1/2 cup low sodium beef broth
  • 1/2 cup Skippy Creamy peanut butter
  • 1/8 cup fish sauce
  • 1/8 cup coconut milk
  • 1 fudge pop
  • 1 creamy coconut popsicle
  • 1 lime popsicle
  • 3 kaffir lime leaves
  • 1 tablespoon coconut oil
  • 1 lime, juiced

Procedure

Duck

  • 1. Preheat oven to 400F
  • 2. Score skin crosshatch pattern. Salt and pepper both sides
  • 3. Place duck breasts, fat side down, in a cold pan over medium heat. Render duck fat 6-8 minutes
  • 4. Flip and sear meat side 1 minute
  • 5. Flip, fat side down, and place in oven 7-9 minutes until medium rare
  • 6. Remove from pan, let rest for 5 minutes. Slice and serve.
  • Peanut Curry Sauce (Kare Kare)
  • 1. Heat medium saucepan over medium heat
  • 2. Add coconut oil, then onion, lemongrass, star anise, cardamom, salt and pepper. Stir fry 2 minutes.
  • 3. Stir in 2 tablespoons of curry powder and cook 1-2 minutes
  • 4. Add broth, kaffir lime leaves, peanut butter, fish sauce, coconut milk, coconut pop, lime pop, fudge pop, salt and pepper. Let simmer at least 30 minutes.
  • 5. Strain sauce
  • 6. Finish with lime juice