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Rusty Pelican Duck recipe

Gilligan's Gourmet: Veteran's Day and a Rusty Pelican Duck recipe

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Rusty Pelican Duck recipe

“The most sought after restaurant in South Florida, with a dazzling view of Biscayne Bay. Against the backdrop of the alluring Miami skyline, The Rusty Pelican is the perfect spot for a romantic interlude or that special occasion”

That’s what they say about the iconic landmark Miami restaurant The Rusty Pelican.

This week is going to be a bit hectic for me as I am putting the final touches to my new menu for the new restaurant that I am opening. ‘New’ isn’t really the right word to describe the Rusty Pelican as it has been around for 40 years, but is has just undergone an $8M renovation with everything brand new and that includes myself as I have left the W South Beach to take on this challenge.

We are putting together a great team and we are aiming to open the first week in December, so the next time you are in South Florida make a trip to the ‘new’ Rusty Pelican in Key Biscayne.

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Which brings me to this week’s article; I was going to do something for Veterans Day which is this Friday the 11/11/11. World War I – known at the time as “The Great War” - officially ended when the Treaty of Versailles was signed on June 28, 1919, in the Palace of Versailles outside the town of Versailles, France.

However, fighting ceased seven months earlier when an armistice or temporary cessation of hostilities, between the Allied nations and Germany went into effect on the eleventh hour of the eleventh day of the eleventh month.

For that reason, November 11, 1918, is generally regarded as the end of “the war to end all wars.”
It is very likely that Veterans Day will be remembered/observed/celebrated much more than usual on November 11th, 2011 as the entire weirdo population and the ‘tin foil hat’ brigade will be looking for ‘signs’,

Most predictions and opinions concerning 11/11/11 are based on or rooted in its mathematical uniqueness as a number.

11*11*11: There are three possible scenarios:

1. Something good happens— There is absolutely no scientific basis for this belief. There are no known logical premises for this belief. The belief that something good will happen is based solely on spiritualism, faith, and/or innate optimism. This belief is not necessarily a bad thing; we don’t know everything; the probability is not zero.

2. Nothing happens— This is the most likely scenario. Just because an unusual date number sequence occurs doesn’t mean that something extraordinary will happen. Usually it’s a non-event.

3. Something bad happens— There is absolutely no scientific basis for this belief. There are no known logical premises for this belief. The belief that something bad will happen is based solely on pessimism of reality. This belief is not necessarily false; after all, things are generally/usually a mess. The probability is not zero.

So there you go then, I was also going to write about the futility of Fall back, Spring forward, and full frontal nudity nonsense that we have to put up with twice a year. There are so many people for it and an equal amount against it that I suggest we put them forward just half an hour to appease everyone.

Why can we all just get along?

Which brings me to this week’s article; I am not going to talk about the things that I have already talked about so I will let you in on some of my pre restaurant opening rituals. I am a constant list writer. I make list twice a day for things that I have to do and numerous lists throughout the day of things that my team needs to achieve. This doesn’t necessarily make me a weirdo but it’s up there.

Obviously in my line of work the food is the most important thing so I am going to give you a sneak peek of one of the dishes I am working on, this is the actual dish I made last night. It isn’t perfect yet but hopefully it will be alright on the night.

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POACHED DUCK BREAST

Ingredients

1 whole duck breast
Salt
Black pepper
½ teaspoon allspice
4-5 large Swiss chard leaves
6-10 fresh Chanterelle mushrooms
4 tablespoons butter
½ cup duck demi-glace
1 minced shallot
½ pound parsnips
¼ cup cream

Method

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