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

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

Blanch the chard or cabbage leaves in a large pot of salty boiling water for 3-4 minutes.

Pull them out and plunge them into a large bowl of ice water.

Let them cool a few minutes and drain on a clean cloth towel.

Peel and chop the parsnips into large pieces.

Boil in lightly salted water. Parsnips take30-40 minutes to cook.
Make the roulade.

Trim the duck breasts of all sinew and skin and veins, and then put them between two pieces of wax paper. Gently pound the thicker end of the breast with a meat mallet until it is about the same thickness as the skinny end of the breast.

Trim the edges of the breasts to get a rectangular shape. Generously salt and pepper them, then sprinkle on the allspice.

Lay out the cabbage or chard leaves on a cutting board and remove the ribs with a sharp knife.
Pull out a piece of plastic wrap about 15-20 inches long and lay it flat on a counter.

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