Chef Kate Klenavic - The Whalesbone Catering
www.thewhalesbone.com kate.klenavic@thewhalesbone.com Seared duck breast with heirloom tomatoes, fresh basil,
lemon thyme, chives, char-grilled corn and Focaccia salad Serves 4 Ingredients:
Kate Klenavic has been cooking professionally for the last five years.
She holds both a bachelor's degree and a Master's degree in Science.
After completing graduate research she attended the Algonquin Culinary
Arts program.
Working for the Whalesbone Catering Company has been a dream come true
for her. Her focus is on sustainable and ethically sourced food. The
catering company uses seasonal, local and environmentally conscious
products. The company offers full service catering for large and small
groups.
6-8 mixed variety heirloom tomatoes, cored, seeded lightly
and cut into quarters ½ small sweet white onion ¼ cup organic extra virgin olive oil ½ cup white balsamic vinegar reduced to ¼ cup 1.5 tbsp chopped fresh chives 1.5 tbsp chopped fresh basil 1.5 tbsp chopped lemon thyme 1 cob of grilled and seasoned corn with kernels removed 6 oz piece of good bakery Focaccia bread 4 5 oz duck breasts, fat cap on Kosher salt and fresh cracked pepper to taste
1. Mix tomatoes, onion, oil, vinegar and fresh herbs in bowl, season with salt and pepper to taste. Set aside and let marinate while you prepare other items
2.
Brush a little olive oil over corn, season with salt
and pepper and grill all sides until just tender, remove kernels and mix in
with tomatoes above 3.
toss bread in a little olive oil, season with salt
and pepper, grill briefly on one side, remove from grill and dice into bite
sized cubes, mix with tomatoes and corn above 4.
Score fat side of duck breasts with sharp
knife. Season with salt and pepper both
sides. Slowly render fat by placing duck
fat side down in iron pan. One most of fat
is melted, turn heat up to high, sear flesh side of duck until golden and
crispy. Toss into preheated 375 degree
oven and cook till med rare (about 5 mins).
Pull out of oven and let rest before slicing. 5.
Slice duck thinly and place on tomatoes and bread
salad. Enjoy.