Business & Tech

StarChefs Honors Local Culinary Talents at Gala

Chefs, bakers and restaurateurs from Carroll Gardens, Boerum Hill and Gowanus will be celebrated this Thursday. Here are their recipes.


Here's some tasty news!

StarChefs.com, an award-winning online magazine for culinary insiders, will fete chefs, bakers and restaurateurs from around the city this Thursday at its 2013 New York Rising Stars Awards. Among those being honored at the gala are local talents from Carroll Gardens, Cobble Hill, Boerum Hill and Gowanus:

Joseph Ogrodnek and Walker Stern of Battersby, Angelo Romano of The Pines, Zachary Golper of Bien Cuit and Noah Bernamoff of Mile End Delicatessen.

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To celebrate the Rising Stars winners, we will be featuring one recipe from each establishment. They are definitely geared for the professional. But ambitious home cooks and foodies may also want to try them at home! (If you do, please share your results/photos.)

First up, Duck Breast with Black Trumpet Mushrooms, Hearts of Palm, and Blood Orange by Angelo Romano of The Pines

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Ingredients:

Blood Orange Gel:

10 blood oranges

4 grams agar agar

2 sheets silver gelatin, bloomed

Compressed Hearts of Palm:

112 grams fresh hearts of palm, cut into thick slices

225 grams Marcona almond milk

Duck Breast:

1 dry-aged, Confucius-style duck breast

Black Trumpet Mushrooms:

60 grams black trumpet mushrooms

white balsamic vinegar

To Assemble and Serve:

sea salt

METHOD:

For the Blood Orange Gel: Juice blood oranges and strain juice through a cheesecloth-lined fine mesh strainer. In a small saucepot, whisk agar agar into juice and heat to 90°C. Remove from heat and cool to 55°C, whisking occasionally. At 55°C, whisk in gelatin to dissolve. Transfer to a container and chill over an ice bath until set.

For the Compressed Hearts of Palm: In a vacuum bag, combine hearts of palm and Marcona almond milk. Seal at 22 millimeters.

For the Duck Breast: Preheat oven to 100°C. From the duck carcass, break down duck breast, reserving remaining duck parts for other uses. Poke holes in the skin and lightly salt. In a sauté pan, render the breast, skin side down, at 120°C for 25 minutes. Finish in oven for 5 minutes. Reserve rendered fat.

For the Black Trumpet Mushrooms: In a sauté pan, heat reserved rendered duck fat and sauté mushrooms until tender. Season with salt and white balsamic vinegar.

To Assemble and Serve: Remove Compressed Hearts of Palm from vacuum bag and pat dry. In a sauté pan, heat olive oil and sear Compressed Hearts of Palm on one side. Slice duck breast and sprinkle with sea salt. Arrange half a breast on a plate; then add Black Trumpet Mushrooms and Compressed Hearts of Palm. Garnish with a sheet of Blood Orange Gel.


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