Sugartown Smoked Specialties’ Food News

Here is a recipe idea for Natural Wood Smoked Duck Breast sent to us from Steve O’Donnell, Executive Chef of the Radnor Hotel in Radnor, PA.

Yield: 2 entree portion

1. Saute carrots in butter for 1 minute over medium heat.
2. Add leeks, dried tomatoes, smoked mushrooms and smoked duck breast; continue to saute for 2 minutes longer. Remove sliced duck and hold on a warm plate.
3. Stir in garlic; blend well. Increase heat to medium-high and carefully add madeira wine and chicken stock; blend well and cook until liquid is reduced by half.
4. Add heavy cream; blend well and continue to cook until cream is reduced by half.
5. Toss cooked fettuccine in the sauce to coat, then divide onto two pasta plates and top with sliced duck. Season and garnish with cheese, pepper and chopped herbs.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com

Serves 4

8 oz of Sugartown smoked duck breast
½ frisee salad
½ escarole salad
1 Belgian endive
1 orange, skinned and quartered
Juice of ½ small lime or lemon
2 Tbsp of freshly squeezed orange juice
Sea salt
Freshly ground pepper
¼ cup of sunflower or peanut oil
2 Tbsp of freshly chopped cilantro, and 4 cilantro sprigs for decoration

Mix the salt, pepper, lime or lemon juice, freshly squeezed orange juice in a bowl. Whisk in gradually the sunflower or peanut oil, and add the chopped cilantro.

Wash the salad leaves and spin dry. Wash the endive and cut off the root, then slice finely into rounds. Toss the salad and endive with ½ of the dressing and distribute between 4 large serving plates.

Slice the duck breasts diagonally with a carving knife. Divide the breast meat into 4 equal portions and lift on to each salad plate. Scatter with the orange pieces, spoon on the remaining dressing, decorate with a fresh sprig of cilantro and serve.

Cooking Tip:
You may quickly warm up the sliced duck breast on a sauté pan with 1 Tbsp of oil, about 1 minute per side prior to arranging them on the salad plate.

Mandarin pieces can be substituted to the orange, however make sure to drain them well to prevent any extra moist on the salad plate.

COPYRIGHTS. Ketmala’s Kreations Personal Chef Service.

Recipe provided by: www.SmokedFoods.com

Located in Historic Chester County Pennsylvania, Sugartown Smoked Specialties, Inc. began providing local restaurants, clubs and specialty stores with exceptional smoked foods in 1992.

Our gourmet line of succulent artisanal products is processed under strict quality control guidelines, using recipes developed by our own smokehouse staff. Small production lots, and meticulous attention to quality and detail have brought Sugartown Smoked Specialties to the forefront of the smoked foods industry.

306-1Q Westtown Road
West Chester, PA 19382
Phone: (610) 429-4080
Fax: (610) 429-1990
sales@smokedfoods.com