Recently in Poultry Category

Chef's Recipe Notes:
This simple chicken dish has subtle touches of porcini and aged Parmigiano Reggiano, both of which add a light earthiness and nuttiness to the dish. The Parmigiano and the wine also add balanced saltiness and acidity to round out the dish.

Marco Fiorina
Restaurant Chef/Owner
Posticino

INGREDIENTS
Serves 2-4

• 2 tablespoons butter
• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• Sea salt and freshly ground black pepper, to taste
• 1/4 pound fresh porcini mushrooms, cleaned and  sliced (reconstituted, dried porcinis can be  substituted, as well as other deeply flavorful mushrooms)
• 1/4 pound Parmigiano Reggiano cheese, shaved   thinly with a vegetable peeler
• 1/2 cup white wine
• 4 fresh thyme sprigs
• 2 garlic cloves, minced
• 1/2 pound spinach

 

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Chef's Recipe Notes:
This was our spin on duck a l'orange. Duck confit takes a real commitment to make. If you are looking for something simpler, you could use two seared duck breasts instead, sliced on top of each salad.
DUSKIE ESTES AND JOHN STEWART - Chefs and co-owners - Zazu

FOOD+WINE PAIRING
Salads can be a tough food to pair with. The aromatics in Viognier work with the bitter and pepper found in salad greens' ginger and five-spice powder. The exotic citrus blossom and honeysuckle notes align with the kumquat dressing. The rich, viscous nature that a Viognier can have works with the duck confit.
-- Chef JOHN STEWART

INGREDIENTS
Serves 6 to 8

DUCK

• 1 shallot, sliced in rings
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon Chinese five-spice powder
• 3/4 cup olive oil
• Kosher salt and fresh ground black  pepper, to taste
• 1/2 cup kumquats, thinly sliced
• 1/2 cup Viognier
• 2 tablespoons sugar
• 1/4 cup sherry vinegar
• 1 pound watercress, frisée and other  young lettuces, washed
• 2 legs duck confit, picked
  
  

John Stewart and Duskie Estes
Chefs and co-owners
Zazu

FROM THE KITCHEN

Pan Roasted Duck Breast with Blackberry, Brandy & Green Peppercorn Sauce over Sweet Corn Grits

BY JEFF MALL| ZIN RESTAURANT

ZIN Restaurant & Wine Bar owned by childhood friends Jeff Mall and Scott Silva of Healdsburg, focus on updating and enhancing American regional dishes. Zin's seasonal menus are set to be paired with local wines that feature the unique varietal characteristics of this world-renowned viticultural area. 

INGREDIENTS

"Love Rub" 2 T Paprika ½ T Coriander 1 T Chili Powder 1/4 t Cayenne 1 t Chinese 5 Spice ½ t Cumin 1/4 t Cinnamon 1/4 t Nutmeg 2 T Kosher Salt 8 T Brown Sugar 1 t White Pepper ½ t Black Pepper 2 t Oregano 1 T Thyme

Cardamom Rub ½ T Cardamom & Pepper ½ t Salt (or to taste) ½ t White or Black Pepper

 

Roast Half Guinea Hen, Green Garlic Spaetzle & Sun-Dried Tomato Pesto

Recipe by Chef Darren Robey
Harmony Restaurant

The light and delicate flavors of this dish are a perfect combination to usher in spring. The mild but flavorful hen is plated atop robust garlic spaetzle, verdant broccoli rabe and tangy sun-dried tomato pesto. The combination of bold and sweet flavors pairs beautifully with the fruit and slight spiciness of this Italian varietal wine, which is similar to Zinfandel.