Explore The Study Of Duck at Our Kirkland Waterfront Restaurant
Join us to celebrate an inspired culinary series that has expanded across the country within the culinary collection of Destination Hotels & Resorts. “The Study of…” highlights the in-depth exploration of specific elements that allow chefs like bin on the lake’s Chef de Cuisine Dylan Giordan to focus on their passion for pure ingredients. At bin on the lake, enjoy cuisine that highlights locally-sourced ingredients that capture the bright, seasonal tastes of the Northwest with a Mediterranean influence.
As a new ingredient is unveiled quarterly, chefs from the Destination Culinary Collection will explore the featured ingredient through innovative recipes, cooking demonstrations, educational lectures and more. As "The Study of… Salmon" has concluded, the newly unveiled ingredient of the summer will feature duck. This tasty bird intrigues chefs across the globe due its flavor profiles, textures, versatility and at times the very best in simplicity. Whether it's grilled, seared, or slow roasted, the rich flavor comes through every time and as a result, Chef Dylan has prepared mouthwatering recipes for you to enjoy at home, or view our current menu to experience "The Study of…Duck" at our waterfront restaurant in Kirkland, Wa.
Roasted Duck Breast with Cherries
Download Recipe (PDF)
8 ea duck breasts
1 ea recipe semolina pudding
2 cups organic cherries, pitted
48 ea asparagus spears
2 Tbsp extra virgin olive oil
1 cup dried tart cherries
1 cup red wine
3 ea cloves
1 ea juniper berry
3 cups rich chicken stock
8 Tbsp microgreens
Salt & Pepper
Preheat the oven to 500 degrees. Place an aluminum sheet pan in the oven to heat up.
For the sauce -- In a medium saucepan, place the dried cherries, wine, clove and juniper. Set to a boil. When the wine has evaporated, add the chicken stock and cook until reduced to ½ cup. Drain and discard the solids.
For the duck -- With a sharp knife, score the fat on the duck breast slightly, but not cutting down into the meat. This will help the fat render out and get crisp and delicious. In a cast iron sauté pan on low heat, place the duck breasts skin down. Cook until the skin is nice and golden brown. Turn the breasts over and place into the oven. Cook to an internal temperature of 135 degrees. When done, rest on a baking rack in a warm place for 5 to 10 minutes.
For the asparagus -- Marinate the asparagus in the olive oil and a little salt and pepper. Place the asparagus on the preheated sheet tray in the oven to roast. For the cherry salad -- Roughly chop the cherries and marinate them in 1 Tbsp olive oil with some salt and pepper. Toss with the microgreens.
To finish the plate -- Remove the semolina pudding from the oven and place 5 pieces on the plate. Place 6 asparagus spears per plate. Slice the duck against the grain and place a breast of duck on each plate. Drizzle with some of the red wine sauce and garnish with the fresh cherry salad.
Semolina Pudding Ingredients
½ Gal. 2% Milk
¼ lb. butter
3 cups semolina flour
1¼ cups parmesan, grated
¼ cup green onions, chopped
4 ea egg yolks
Salt & Pepper
In sauce pan over high heat, boil milk with butter. Slowly whisk in semolina flour so that there are no clumps. Lower heat to medium and stir for about 3 minutes. Stir in parmesan, green onions and Salt & Pepper. Continue to cook for another 10 minutes, stirring frequently. Remove from heat and stir in egg yolks. Spray a cookie sheet pan with non-stick spray and turn out the Pudding. Spread the pudding as evenly as possible at first, and allow to cool for about 10 minutes at room temp. Flatten to ¾”. After resting, the pudding will be less sticky. Flatten with a spatula and refrigerate. When cool, trim rough edges and cut into 1 ½” squares.
To serve -- Preheat oven to 400 degrees and place semolina pudding on a buttered baking sheet. Bake for 20 minutes, or until warm all the way through.
We welcome you to join us at the Woodmark’s Kirkland waterfront restaurant near Seattle. In addition to an extensive wine list and in-depth exploration of duck, discover new menu items cultivated from fresh, local ingredients!