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Special Duck Recipes from Charleston, SC Chef Jeff Miller of the Sea Island Grill

Continuing this season's "Study of Duck" culinary series, Sea Island Grill Chef Jeff Miller invites you to try one of his three unique duck recipes... 

Duck Fat Sponge Cake with Sweet Corn Panna Cotta and Bacon Popcorn Brittle

• 2 tsp Vanilla Extract
• ½ cup heavy cream
• 2 TBs Butter
• 4 TBS Duck Fat
• 6 whole eggs
• 6 egg yolks
• 1.5 cups +4 TBS Sugar
• 1.5 cups Cake Flour


1. Whip butter, duck fat, vanilla extract, and sugar together until airy
2. Add eggs 1 at a time and then the yolks 1 at a time
3. Add heavy cream and whip until incorporated
4. Add Cake Flour
5. Mix until incorporated and add to a greased half pan
6. Bake at 350 for 25 minutes until browned
7. Allow to cool

Yield: 20 servings

Seared Duck Breast & House Made Duck Mortadella with Carrot, Potato and Coriander Confit, Crispy Fried Hearts of Palm & Oyster Mushroom- Lemon Thyme Jus

• 8 oz Maple Leaf Farms Duck Breast
• 2 oz Duck Mortadella (Recipe Below)
• 4 oz Carrot, Potato & Coriander Confit (Recipe Below)
• 1 oz Crispy Fried Hearts of Palm (Recipe Below)
• 1.5 oz Oyster Mushroom & Lemon-Thyme Jus (Recipe Below)


1. Sear duck breast and cook to medium rare. Allow to rest well, slice
2. Slice 3 thin slices of mortadella and fold over. Shingle
3. Spoon confit potatoes and carrots in the center of the plate
4. Take sliced duck and fan around the potatoes
5. Place mortadella off to the side of the plate
6. Spoon jus over the duck and potatoes, Garnish with Fried Hearts of palm

Yield: 1 serving

Foie Gras Crème Brulee with Cherry Balsamic Reduction and Savory Anglaise

• 3oz Foie Gras
• 12 oz Heavy Cream
• 3 ea Egg yolks
• 1 sprig Thyme
• 1 pinch Ground Cinnamon
• 1 Sprig Oregano
• 1 oz turbinado Sugar


1. Allow foie gras to come to room temperature
2. Steep Fresh Herbs and cinnamon into heavy cream and allow to cool to room temperature. Strain.
3. Add cream, eggs, and foie gras to a blender, season and puree until smooth. Strain mixture again.
4. Pour mixture into buttered ramekins and bake in a warm water bath covered at 225 degrees for 1 hour, or until set.

Yield: 4 Servings

Foie Gras Crème Brulee with Cherry Balsamic Reduction and Savory Anglaise
Additional Components

For the 1st Component
• 4 oz sweet cherries
• 8oz Balsamic Vinegar
• 1 oz sugar

1. Take sweet cherries and sugar and muddle them in a pan with the sugar
2. Add Balsamic Vinegar and reduce until syrup consistency. Strain and allow to cool

For the 2nd Component
• 4 oz Heavy Cream
• 1 ea egg yolks
• 1 oz Sugar
• 1 sprig thyme
• 1 sprig Rosemary
• 4 ea Parsley Stems
• 1 ea Bay Leaf

1. Steep all herbs into heavy cream
2. Wisk sugar and egg yolk together until light
3. Strain cream and temper in egg yolks.
4. Return to double boiler over low heat and wisk until thick.

For the 3rd Component
• 4 oz Store bought Brioche
• 2 tbs seasoned duckfat (From a confit)
• 1 tsp Sea Salt

1. Cut Brioche into 1” rounds and brush with Duck fat
2. Sprinkle Sea Salt onto brioche and place in a 350 degree oven
3. Bake until golden brown


1. Unmold Brulee and dust with Turbinado sugar. Torch brulee until sugar is browned and caramelized.
2. Spoon the anglaise around the plate
3. Drop the reduction into anglaise and around the brulee.
4. Thinly slice the duck breast and lay shingled off to the side with a small amount of the reduction drizzled over the top.
5. Garnish Brulee with chopped chives and the duck breast with Micro Opal Basil.

Yield: 4 servings

Not in the mood for cooking? Stop by The Sea Island Grill to try all Study of Duck specials through September 30, 2013.


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