• Chef Chris’ Duck with Wild Rice Risotto…at Christopher’s

    The Chef:

    Christopher Caul is a well “seasoned” chef. He has been creating tasty treats for over 30 years. I was amazed to learn that Chris became a chef at an early age of 18. He was a sous chef at a restaurant in Hudson Valley until he moved out west. You can find him at Christopher’s on Lincoln located in Carmel, where Chef Chris will create some amazing cuisine that will delight your senses. His menu integrates fresh local produce and herbs and showcases the finest, seasonal ingredients the Central Coast has to offer. The menu consists of steaks, fish, pasta, chicken, and of course duck. The dress is casual and the décor is very charming. The fireplace, the wine rack, and the bar add character to the restaurant. Whether it’s a romantic dinner or a fun night out with friends, I would recommend Christopher’s for any occasion. Go visit Chef Chris and his team as they celebrate their tenth year of serving deliciousness in Carmel. They also offer a nice selection of local wines. www.christopherrestaurantcarmel.com

    For reservations please call 831-626-8000

    The Wine:

    2011 Manzoni Pinot Noir, Santa Lucia Highlands. I get Pinot spice, nice acid base, cherries, red berries, with a mixture of velvety silky finish. This will pair nicely with lamb, duck, burgers, and dark chocolate. It is drinkable now but I would prefer to age this for another year. It was aged in French oak and all estate grown. It does have enough tannin and complexity that you can lay this down for a few years. Enjoy the wine with the duck. You can pick up a bottle at Manzoni Tasting Room in Carmel or come by Constance Wine Room. They also serve the Pinot Noir at Christopher’s.

    Duck breast with wild rice risotto

    Duck breast:

    • 2 duck breasts
    • Salt and pepper to taste

    Season duck breast with salt and pepper to taste. Sear skin side down on medium heat and render out the fat until golden brown. Finish the duck in a 400-degree oven for 8 to 10 minutes. I like the duck medium rare. As with any piece of protein, it is so important to let it rest before slicing. With a sharp knife slice duck breast into thin pieces.

    Wild rice risotto:

    • 1 cup blanched wild rice
    • 1 cup Arborio rice
    • 1 cup chicken stock
    • 3 Tbsp butter
    • ¼ cup parmesan cheese

    Reconstitute both equal parts wild and Arborio rice in chicken stock. Thicken with butter and parmesan cheese. Add salt and pepper to taste.

    Sauce:

    • 2 cups raspberry brandy
    • 1 cup veal stock
    • 1 pint fresh raspberries
    • 1 Tbsp butter
    • Salt and pepper to taste

    Reduce two cups brandy by half then add veal stock and raspberries. Stir occasionally… Reduce that by half again. Stir in butter and salt and pepper.

    richard duck color

    posted to Cedar Street Times on March 29, 2013

    Topics: Oh, Have A Taste!

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