Passerelle Bistro Rings in the Season with a New Menu

Brace yourselves because this one’s for the more adventurous home cook! I’m not a huge duck fan, but Chef Teryi Youngblood, of Passerelle Bistro, might have turned me into one. This recent Outstanding Chef Award winner (congrats Teryi!) has introduced her seasonal fall menu, inspired by crisp weather and changing leaves. She calls it comfort food at it’s best and that it is for sure! 

For those brave souls willing to try Teryi’s seared duck recipe, report back with how it turns out! Or if you’re not up to cook it yourself, hit up Passerelle this rainy week and try the new menu.






Seared Duck with Green Peppercorns
4 duck breasts, 7 oz each
Celeriac gratin (see below)
12 rainbow carrots, quartered and blanched
4 tsp ginger/honey butter (see below)
Green peppercorn sauce, as needed

Duck Brine
1/4 cup salt
1 tablespoon sugar
1/4 cup red wine
1 cup water
1 sprig sage
1 sprig thyme
2 black peppercorns

1. Heat water to just boiling.
2. Remove from heat and pour into large container.
3. Add all other ingredients with exception of the duck and wine.
4. Stir to dissolve, then add wine.
5. Place in refrigerator to chill.
6. Meanwhile, clean the silver skin, sinew, and prominent veining from duck. Score the skin with a very sharp knife in a cross hatch pattern, taking care not to cut the actual muscle of the meat.
7. Place in a shallow dish and cover with cooled brine.
8. Allow to brine for at least 12 hours.

Celeriac Gratin
2 large celeriac
2 large white leeks
2 tablespoons butter
salt and pepper to taste
2 cups heavy cream
4 whole eggs
4 egg yolks
1/2 cup parmesan cheese
pinch of nutmeg

1. Peel and slice celeriac into 1/4 inch slices on mandolin (cut root in half first).
2. Blanche in boiling salted water for 4 minutes, drain and cool immediately.
3. Melt* leeks slowly in butter over medium heat. *Melting = cook until extremely soft and slightly caramelized.
4. Layer celeriac slices with leeks and parmesan cheese into prepared dish or ramekins.
5. Make custard using cream, eggs, egg yolks, season with salt, pepper, and nutmeg. Pour into each gratin.
6. Top with a small sprinkle of cheese and place in water bath.
7. Bake at 325/low fan until set.

Ginger Honey Compound Butter
1 stick butter
1/2 inch fresh ginger
salt to taste
2 tablespoons honey

1. Cut butter into cubes and allow to soften.
2. Peel ginger and shred using microplane, reserving juice as well as flesh.
3. Place all in bowl of mixer with paddle attachment and mix until a homogenous mixture is achieved.
4. Use butter to sauté blanched carrots.

Green peppercorn sauce
1/4 cup shallot
4 oz butter
1/2 cup red wine
1/2 cup brandy
1 qt. heavy cream
salt to taste
1/4 cup brined green peppercorns

1. Sauté thinly sliced shallot in butter over medium high heat until soft.
2. Deglaze with red wine and reduce.
3. Add brandy and reduce again until almost dry.
4. Add heavy cream and lower heat.
5. Reduce until thickened.
6. Season with salt and add green peppercorn.

Finish dish:
1. Heat the gratin and keep warm.
2. Make sauce and reserve.
3. Blanche carrots and have ready to sauté.
4. Heat a large skillet over medium heat.
5. Remove duck from brine and dry well on clean towel.
6. Place in skillet skin-side-down to render fat and brown slowly.
7. After about 5 to 7 minutes, turn and lightly brown on second side.
8. Finish in a 400 degree oven to medium rare (about 9 minutes).
9. Rest for 5 minutes and slice each into 7 pieces.
10. While duck rests in a warm place, quickly sauté carrots in honey butter.
11. Remove gratins from ramekins carefully and place in center of plate.
12. Arrange duck leaning against gratin and finish with sauce.
13. Place carrots against opposite side of gratin.

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