Carlos Rodriguez carlos-rodriguez-400_418

Carlos Rodriguez, is a first year student in the Culinary Arts Program at the Vancouver Island University (VIU). Carlos recently received a gold medal for his cold plates at the BC Chef’s Association’s Culinary Show and Competition sponsored by EAT! Vancouver. Reflecting on his win, Carlos says, “I realize how lucky I am to have received advice, critiques, and guidance from the instructors at CIVI (The Culinary Institute of Vancouver Island). I would like to acknowledge the Chef instructors at CIVI for all of the extra hours they dedicated to my competition. Without their contributions and commitment, I would not have been able to achieve such a prize.

Carlos will return from his co-op placement at Mission Hill Winery this fall to complete his Culinary Diploma.

Pan Seared Duck Breast,
Porcini Mushroom Risotto, Vegetable Medley, and Duck Jus.

(1-2 Servings)

For the Duck:

2 Duck Breasts
1 Tbsp Fresh Thyme, Chopped
1 Tsp Fresh Rosemary, Chopped
½ Tbsp Lemon Zest
½ Tbsp Orange Zest
2 Cloves of Garlic, Minced
1 Shallot, Minced

Mix all ingredients together and let the duck breast marinate for 2 hours. Place the seasoned breast skin side down in a smoking hot pan until the skin is crisp and golden brown. Then turn the breast over and place the pan into a preheated 450F° oven. Cook the duck until medium, let it rest at least 10 minutes before slicing.

For the Risotto:

1 Cup of Arborio rice
¼ Cup of Dried Porcini mushrooms
¼ Cup of Dry White Wine
8 Cups of Chicken Stock
1 Shallot, Minced
2 Cloves of Garlic, Minced
1 Bay Leaf
Unsalted Butter, diced into 1-2 cm cubes
Parmesan Cheese
2 Tbsp Vegetable Oil

In a medium pot, heat the chicken stock and hydrate the mushrooms. Be sure to season the stock so the flavour penetrates the grains of rice. Heat a large enough saucepan, and sweat off the shallots and garlic. Once they are translucent, add the rice and sweat that off until it is slightly translucent. Then add the wine to deglaze, and cook that down until it is almost all evaporated. At this point the heat can be and a medium high – medium level. Add the bay leaf, and begin to ladle in the hot stock enough at a time to just cover the rice. Let that cook into the rice, stirring as necessary. As the stock cooks out, add more until the rice is just past the ‘al dente’ stage. At this point, finish the risotto by adding a few cubes of butter at a time until the rice is rich and creamy. Add the cheese, just enough to flavour then adjust the seasoning and serve immediately.

For the Jus:

Reduce the remaining chicken stock until a dark rich colour is achieved. Adjust the consistency by adding a previously mixed solution of cornstarch and red wine until the sauce is thick enough.

Vegetables:

Pick fresh seasonal vegetables cook them in boiling stock until just tender. Strain them out, and toss with a small amount of butter, adjust seasoning.

This recipe appeared in the July August 2008 issue of More Living magazine: Volume 3, Issue 4.