Chef Joe Faria’s Orange Black Tea Roasted Duck
Ingredients
5 lb Duck
½ Onion, Rough Chopped
½ Orange, Rough Chopped
1 Lemon Grass, Rough Chopped
2 Inch of Ginger, Rough Chopped
Instructions
Place all of the ingredients cavity of the duck. Tie the duck legs, but leave enough room on the end of the butcher’s twine, so you can use the remaining twine for a dipping tool in the tea. Immerse the duck in the boiling tea for 3 to 4 minutes, remove duck. Use a kitchen fork and pierce the skin of the duck. Immerse the duck back into the tea, remove from tea, use backside of a knife, run over duck to extract excess fat on the duck. Repeat this process 3 more times. Place duck on an oven roasting pan, cook at325ْ for 45 minutes. Last 15 minutes bring the oven up to 500ْ for crispy skin.
Orange Black Tea
Ingredients
½ Gallon Water
8 Black Tea Bags
1 ½ Orange, Cut into Wedges
½ Cup Sugar
Instructions
Combine all ingredients in a pot, and bring to a boil. Set aside.
Sake Soy Sauce
Ingredients
2 Stalks Lemon Grass, Chopped
½ Cup Ginger, Rough Chopped
2 Garlic Cloves
½ Cup Brown Sugar
1 Cup Teriyaki Sauce
1 Cup Pineapple Juice
2 Tablespoons Sesame Oil
1 Cup Sake
½ Cup Mirin (sweet sake)
Small Onion, Chopped Rough
2 Tablespoons Corn Starch, Diluted in 6 Tablespoons of Water
Instructions
In a saucepan, heat up sesame oil, add lemongrass, ginger, garlic, onions, sauté until golden brown. Add brown sugar, teriyaki, pineapple juice, sake, & mirin, simmer for 10 to 15 minutes. Whisk in cornstarch & cook for 5 more minutes. Strain & set aside for service
Chef Joe Faria’s Red Wine Braised Quail
Ingredients
4 Bone-in Quail
Smoked Bacon, Thick Cut ¼ Inch Cut
8 Cipollini Onions, Peeled or 16 Pearl Onions, Peeled
6 Medium White Mushroom Caps
3 Bay Leaves
2 Sprigs of Fresh Thyme
3 Cloves of Garlic, Rough Chopped
4 Tablespoons Vegetable Oil
2 Tablespoons Tomato Paste
3 Cups Red Wine
2 Cups Chicken Broth
1 Tablespoon All-Purpose Flour
Salt & Pepper to Taste
Instructions
In a shallow heavy bottom saucepan, heat up oil. Render bacon, and cook in oil until crispy. Remove bacon, sear quail until a nice golden brown, all the way around. Remove quail. Caramelize onions, sear mushroom caps, and add garlic. Add, flour, quail, bacon, tomato paste, thyme, bay leaves, and red wine. Cook for 1 ½ minutes, add chicken stock, let simmer for 5 minutes. Cover and place in oven for 45 minutes at 350ْ. Check quail breast for tenderness.
Chef Joe Faria’s Fresh Cranberry Sauce
Ingredients
1 lb Fresh Cranberries
1 Whole Orange, Finely Chopped or Minced
2 Cups of Orange Juice
1 Cinnamon Stick
1 ½ Cup of Sugar
¼ Cup of Water
Instructions
Add all ingredients in a heavy bottom saucepan, simmer on low heat, consistently stirring for an hour or until thick like cranberry sauce.
Chef Joe Faria’s Chestnut Cornbread Stuffing
Ingredients
1 lb Cornbread Stuffing (use a standard cornbread stuffing recipe), Large Cubes, Dried Overnight or Bake until Gold Brown
2 Cups of Chicken Broth
4 Eggs
4 Ounces of Butter
3 Ribs of Celery, ½ Inch Cut
Medium Onion, ½ Cubes
6 Strips of Bacon
1 Teaspoon Ground Sage
8 Ounces of Chestnuts
Salt & Pepper to Taste
Instructions
In a heavy bottom saucepan, cook bacon until crispy. Remove bacon, keep bacon fat in saucepan, add onions & celery and sauté until golden brown. Remove from heat, add butter, sage, add cornbread, beaten eggs, and chicken stock, and combine all together, try and not to break the bread too much. Bake 20 to 30 minutes at 350ْ, until golden brown, and bread is all the way cooked through. Remove bread, and lightly fold crumbled bacon and chestnuts into to stuffing, bake for 3 to 4 minutes.
Chef Joe Faria’s Candied Pecan Roasted Yams
Ingredients
7 Small Sweet Potatoes
1 Large Yellow Onion, Peeled and Diced
1 Cup of Candied Pecans
3 Tablespoons of Olive Oil
½ Cup Maple Syrup
Salt & Pepper to Taste
Instructions
In a mixing bowl, mix potatoes, onions, olive oil, and salt & pepper. Place in a roasting pan, cook at 350ْ for 20 to 30 minutes until golden brown – may need to stir occasionally. Remove from oven and toss in pecans and maple syrup and serve.
Quail Valley Golf & River Club Vero Beach
Chef Joe Faria
2345 Highway A1A
772-492-2020
All photos by Aric Attas
Originally Published on Vero Home Life & Design
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