Mark Tarbell has long been a supporter of C-CAP Arizona and is hosting the 2021 Harvest Moon event at his eponymous restaurant, tavern and wine shop. Chef Adrian DeLeon has worked for Tarbell’s for nine years and devised this recipe to highlight fall flavors. Each component of the dish is lovely on its own, but they really sing when playing together.
Ingredients
- 6 duck breasts
- ½ head garlic, chopped
- 1 cup chopped parsley
- 1 cup chopped chives
- ¼ cup chopped rosemary
- 2 cups extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 cups coarsely ground coriander seeds
- 1 tablespoon ground coffee
- 1 tablespoon paprika
- 3 parsnips
- ¼ pound butter, melted
- Salt to taste
- Lemon juice to taste
- 1 butternut squash
- 3 watermelon radishes
- 2 turnips
- 1 pound butter
- 9 sprigs thyme
- Salt to taste
- 4 cloves garlic
- Extra-virgin olive oil
- 1¾ tablespoons paprika
- 1 teaspoon chili powder
- ½ teaspoon crushed red chili pepper
- ⅓ teaspoon cumin
- 1 teaspoon garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon fresh oregano, minced
- 1 teaspoon fresh thyme, minced
- ½ tablespoon black pepper
- ½ tablespoons salt
- 1½ pounds ground lamb
Instructions
Coriander-Crusted Duck Breast:
Heat oven to 400°F.
Trim fat from the duck breasts and gently score the skin with a sharp knife.
Toast garlic over medium heat in an oiled sauté pan until translucent and let cool down.
Mix all ingredients (except coriander, coffee and paprika) and pour over the duck breasts, making sure the breasts are well coated in the herb mix. Let sit for at least 6 hours in the refrigerator.
Take the duck out of the marinade and wipe off the excess oil.
Stir together the coriander, coffee and paprika and put the mixture on a plate. Place the duck, skin side down, over the coriander mix.
In a hot pan with a thin layer of oil, sear the duck (starting with the skin side down). Place in the oven and let cook for about 6 minutes more.
Pull the breasts from the heat and cut each in half lengthwise.
Parsnip and Brown Butter Coulis:
Peel and chop the parsnips. Place them in a pot, barely cover the with water and cook over medium heat. Once ¾ of the water is reduced, whip parsnips in a blender, add butter and season with salt and lemon juice.
Winter/Fall Vegetables:
Cut vegetables into desired shapes. Place each vegetable in a different oven-safe container so they don’t stain each other when they cook. In each container, place ⅓ pound butter cut in cubes, 3 sprigs of thyme, salt and about 2 cups of water.
Cover with foil and place into the oven at 350°F with the fan on for about 20 minutes. They will need different cooking times since they are different types of vegetables. After 20 minutes, check each of them in 8-minute increments until they’re done. They’re finished when a fork or toothpick can pierce the vegetables easily.
Lamb Merguez Crumble:
Mince garlic and sauté over a thin film of extra-virgin olive oil in a sauté pan. Once garlic is translucent (make sure it doesn’t get any color), cool it down.
Measure the rest of the ingredients, excluding the lamb, and toast them in a 350°F oven with the fan on for 5 minutes. Cool.
Place ground lamb in a mixing bowl, add the garlic with its oil and the toasted spices. Mix very well by hand.
Cook in a pan over medium heat, breaking down the lamb with a spoon until brown.
Assembly:
Place coulis onto the plate. Feel free to get creative with your presentation here! Chef made a question mark shape to add a design to the dish.
Position duck breast over the coulis. Place vegetables on each side. Crumble the ground lamb over the duck.
About this recipe
Chef Adrian DeLeon
