Primary Ingredients
1-quart water
2 tablespoons Kosher salt
3 whole allspice
2-inch piece of whole fresh ginger, halved and crushed
5 whole cardamom pods, crushed
1-star anise pod
¼ jalapeno, sliced
1 bay leaf
4 duck breasts
1 teaspoon extra virgin olive oil
Primary Technique
- Combine all ingredients except the duck and olive oil and bring to a simmer. Let steep for a minimum of an hour and then chill to at least 40 degrees.
- Place duck in a plastic container with a lid then pours chilled brine over duck, cover and place in refrigerator for an hour and a half.
- Remove duck from brine and pat dry with kitchen towels. Place the duck uncovered in the refrigerator to finish drying for another hour.
- Prepare your outdoor gas grill with the smoking attachment and gas on only directly over the wood chips. Place duck on indirect heat, making sure wood chips have ignited. Close lid and try and maintain an internal chamber temperature of 170*F. Cook for one hour. If you notice a lack of smoke, replenish wood chips half way through. After an hour, remove duck.
- Heat 1 teaspoon of extra virgin olive oil in a medium sauté pan. Make very light, narrow slices in the skin of duck breast then place in sauté pan and cook until the skin is dark brown, about 3-5 minutes. Remove from pan and allow to rest for a few minutes, then slice thinly when ready to plate.
Beluga Lentils Ingredients
1½ cups Beluga lentils
1 yellow onion, small diced
1 tablespoon Rogan Josh (Persian Spice Blend) or curry powder
2 cloves Garlic, minced
3 cups chicken stock
1 tablespoon of extra virgin olive oil
Beluga Lentils Technique
- Sauté onions and garlic until translucent in 1 tablespoon of extra virgin olive oil. Stir in Rogan Josh, cooking for 15 seconds. Add lentils and stir to combine.
- Add chicken stock, bring to a simmer, and cover over low heat for about 18-20 minutes, or until your desired lentil doneness.
Honey-Ginger Eggplant: Ingredients
2 Japanese eggplant
½ teaspoon grated fresh ginger
1 teaspoon honey
1 tablespoon of extra virgin olive oil
salt
Honey-Ginger Eggplant: Technique
- Slice eggplant into ½ inch coins. Heat 1 tablespoon of extra virgin olive oil in a sauté pan then cook for 3-5 minutes on each side, both sides should be well browned. Remove from pan.
- Add honey and ginger to the pan and cook for 1 minute, then return eggplant to the pan. Season with salt to taste and toss to coat the eggplant with sauce.
- Spoon lentils into 4 large, flat pasta bowls. Top lentils with 5-6 pieces of eggplant and 5-6 thin slices of duck breasts and serve.
