Cast Blog: #TOPCHEF

High Stakes Indeed

That Was Sexy

Joël 6:4

Vinaigrette is King

It's all French to Me

How Do You Say “Ouch” in French?

Bryan Voltaggio: The Deconstruction of a Winner

Ultimate Cop Out

Sin City Without the Sin

The Irish Malarkey Talks "Carbs"

Top Guns on 'Top Chef'

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Top Gun

So Emotional

Michael Voltaggio: The Other White Meat

Pasta Salad #FAIL

Bring It!

Less is More

I'm So Hungry!

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Hands Up! Utensils Down ... low

On Rites, Rights, and Cooking Right

Bryan Voltaggio: Return of the Mac-aroon

A Good Bach

Kevin Gillespie: Slow and Steady ...

I Love Las Vegas

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I Was on the Wrong Season

Vice and Advice

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Wolf(gang) Pack

Las Vegas Vice

Malarkey’s Full of Living the Good Life!

Harold Dieterle’s Steamed Red Snapper

Fabio: Fan Favorite

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Isn't it Bromantic

On Picking the “Top Chef”

King Hosea

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Passing the Torch

Finnished.

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Top Sous-Chef

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In Defense of Stefan

Stefan: No Regrets

Hosea: The Meal of My Life

Make Melissa's Seared Duck Breast Dish

Get the recipe for Melissa King's winning new culinary creation: seared duck breast with farro, walnut miso, and pickled cherries.

Duck Breast, Walnut Miso, Pickled Cherries, Farro

Ingredients:

Duck breast
Salt
Pepper
1 cup Walnuts
1 Tbsp Red miso paste
1 Tsp Mirin
Rice vinegar
1 Tsp White soy sauce
Cheeries
Butter
Farro
Chicken Stock
Celery
Walnut Oil
Radishes
Yuzu
Chocolate Mint (to preference)

Directions for Duck
1. Season duck breast with salt/pepper
2. Sear on med-low on cast iron skin side down to render fat
3. Remove and let cool until medium rare
Directions for Walnut Miso
1. Blanch 1 cup walnuts in hot boiling water
2. Blend in blender w/ 1 Tbsp red miso paste, 1 Tsp mirin, 1 Tsp rice vinegar, 1 Tsp white soy sauce.
3. Blend until very smooth and then pass through chinois

Directions for Pickled Cherries
Cherries (slice/pit)
2 part Rice vinegar
1 part butter
To taste Sugar
Pinch of Salt

1.Boil and pour over cherries
2. Strain and reserve liquid. Mound pickling liquid with butter on the pick up to make cherry sauce

Directions for Farro
1. Boil farro in chicken stock for 1 hour until soft and bloomed
2. Strain farro
3. Mound farro with butter and chicken stock until it looks creamy
4. Season with salt

Directions for Shave Carrots
1. Shave celery (compress with walnut oil)
2. Shave radishes (compress with yuzu)
3. Chocolate mint (chopped)
4. Toss all with walnut oil, salt

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