A Recipe from Estia’s American

Recipe Courtesy of 
COLIN AMBROSE, OWNER AND EXECUTIVE CHEF 
ESTIA’S AMERICAN

“From the moment I opened the jar, Wakaya Perfection Organic Ginger Powder has held my attention. Its wonderful aroma gets my creative juices flowing, from seasonal fruit drinks to compound butters and creamy dressings. Wakaya Perfection adds a deluxe flavor that lingers on the plate long after the course is over.”
Did you know…that the Wakaya Perfection Organic Ginger root is a unique and beautiful blushy pink color?

Pan Roasted Long Island Duck Breast with Wakaya Perfection Organic Ginger Peach Chutney

( Serves 4 ) INGREDIENTS :
1 cup ripe peaches, ½-inch cubes
2 tbsp. finely diced celery
2 tbsp. finely dice carrot
2 tbsp. finely dice red onion
2 tbsp. rendered duck fat
1 tbsp. agave syrup
Pinch of salt
¼ cup dry white wine
2 tsp. Wakaya Perfection Organic Ginger Powder
4 duck breasts, skin on, seasoned with a blend of Wakaya Perfection Organic Ginger Powder, salt, white pepper and cumin powder in equal parts
½ cup farro
½ cup wheat berries
½ cup Kasha (roasted whole-grain buckwheat)
¼ cup diced celery, onion, carrots
3 tbsp. chopped parsley
3 tbsp. butter
Salt, freshly ground white pepper
¼ cup chicken stock

INSTRUCTIONS (FOR THE GRAINS):

  • Start by heating 3 sauté pans over high flame, then add the 3 grains, one to each pan. Toast the grains until they begin to smoke, then add ½ cup water to each and reduce flame by half. Keep feeding the grains with water ¼ cup at a time and stir until they begin to soften (kasha will soften first). Once al dente remove from heat and place in a bowl, mix the grains together and place in the fridge holding cold for service.

FOR THE DUCK:

  • Preheat the oven to 450° F and place 2 sauté pans on high flame on the stovetop. Place 2 seasoned duck breasts in each pan, skin side down, and allow the fat to render for 5 minutes. Then drain off the rendered fat and flip the breasts over in the hot pans, place in the oven and roast for 5 minutes or until cooked to your liking.

FOR THE CHUTNEY:

  • To make the Wakaya Perfection Peach Chutney place a sauté pan on medium flame, combine the duck fat and the mirepoix (celery, onion, carrots), stir for 1 minute, then add the peaches, followed by the rest of the ingredients. Simmer over medium flame for 5 minutes.
  • In another pan on medium flame bring the mirepoix to heat with butter for 1 minute, then add the 3-grain mixture, add parsley, salt and pepper and stir until heated through. Once the 3-grain mixture is warm, add ¼ cup of chicken stock and hold warm until you’re ready to serve.
  • Remove the duck breasts from the oven and allow them to rest for a few minutes prior to slicing. Plate the 3-grain pilaf on to each of 4 plates, then top with sliced duck breast and finally finish each plate with the Wakaya Perfection Ginger Peach Chutney.