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July Destination Dish Corn Recipe

Each month, the Destination Hotels & Resorts culinary teams - including our phenomenal Wild Dunes Resort chefs are put to the test. July's Destination Dish is a pan seared duck breast with corn spoon bread, rosemary corn coulis, roasted red peppers in a cinnamon brown butter and an arugula salad tossed in a black pepper champagne vinaigrette.

Pan seared duck breast
Maple Farm 7 oz. duck breast  
                                                             
Method of preparation:                                                                             
Sear in pan until golden brown.

Corn bread
1 cup milk
1/3 cup yellow cornmeal
1/2 teaspoon kosher salt
¼ loaf of rye bread
1 cup shredded Cheddar, divided
1 cup canned corn kernels, drained
1/2 cup chopped green onions
2 large eggs, lightly beaten
2 tablespoons butter, cut in small pieces
1/8 teaspoon ground red pepper flakes

Method of preparation:                                                                                 
Preheat the oven to 400 degrees F. In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of cheese, corn, rye bread, and the green onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Pour the mixture into a 1-quart baking dish. Top with slices of butter and sprinkle with the red pepper flakes and remaining 1/2 cup of cheese. Bake for 25 to 30 minutes or until center is set and cheese is lightly browned. Remove from the oven and serve immediately.

Rosemary corn coulis
1 teaspoon finely chopped shallot
1/4 teaspoon finely chopped garlic
4 teaspoons olive oil
3/4 cup corn (from 2 large ears)
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup heavy cream

Method of preparation:                                                                           
Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute. Add corn, basil, rosemary, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids. Cover coulis until ready to serve.

Roasted red pepper/cinnamon brown butter
2 red bell peppers, roasted, patted dry, and chopped
3/4 cup Brown butter, softened
1 teaspoon fresh lemon juice, or to taste
½ teaspoon of ground cinnamon

Method of preparation:                                                                                
In a food processor purée the roasted peppers. Add the brown butter, the lemon juice,ground cinnamon, salt and black pepper to taste. Blend the mixture until it is smooth. Serve the butter with grilled vegetables or grilled chicken.

Black pepper champagne vinaigrette
3/4 cup olive oil
3 tablespoons Champagne  vinegar
3 tablespoons tarragon or white wine vinegar
1/2 teaspoon salt
1 tablespoon coarsely ground pepper
1/4 teaspoon dry mustard
1 teaspoon chopped fresh or 1/4 teaspoon dried basil
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano

Method of preparation:   
Whisk together all ingredients except the oil . Add it to the mixture at the end.       
                                                                   

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