When I was in Hong Kong during Chinese New Year I was exposed to Kumquats. The way they were given out and cared for in their use set an impression on me to this day. Whenever is see the Kumquat trees beginning to ripen here on property, it is a sign of the coming holiday season. My Destination Dish for the month of January is a Roasted Duck Breast, Poached White Asparagus and Kumquat Salad. Create this dish at home using the below recipe or visit The Grove Artisan Kitchen at Miramonte Resort & Spa in Palm Springs.
Recipe Ingredients:
4 ea. White Asparagus
6 ea. Kumquats sliced
1 oz. Orange Liquor
1 oz. Orange Juice
1 tbsp. Sugar
Mixed baby Greens
1 ea. x Boneless Duck Breast
Citrus Vinaigrette;
3 oz. Orange juice (reduced by ½)
2 oz. Blended salad Oil
1 tbsp. Dijon Mustard
1 tbsp. Lemon Juice
Method:
- Peel and poach white asparagus until tender (time relates to diameter of Asparagus).
- Pan Sear and Roast Duck Breast until medium (about 8-10 Minutes in oven after searing fat side to golden brown).
- In heated pan toss Kumquats, add orange liquor, and sugar, reduce until caramelized, remove from heat.
- In mixing bowl toss greens with dressing and plate, add asparagus and top with Kumquats, add sliced duck breast and serve.
From the Chef:
When I was in Hong Kong during Chinese New Year I was exposed to Kumquats. The way they were given out and cared for in their use set an impression on me to this day. Whenever is see the Kumquat trees beginning to ripen here on property, it is a sign of the coming holiday season.
CHEF BIO:
ROBERT NYERICK
Executive Chef, The Grove Artisan Kitchen
Robert Nyerick is the Executive Chef of Miramonte Resort & Spa's acclaimed farm-to-table restaurant, Grove Artisan Kitchen. Born and raised in New Haven, CT. Nyerick started cooking at age 15 and knew he would make it his career. He attended the Culinary Institute of America in Hyde Park, NY, and completed his B.S. in Hospitality from Florida International University.
Chef Nyerick has worked with food and beverage festivals around the globe. Through his culinary experience and adventures in places including Melbourne, Kuala Lumpur, and Hong Kong, Nyerick learned to appreciate simplicity and has since developed a style of his own, blending fresh ingredients available in his own on-site citrus grove and herb garden. With Chef Nyerick's supervision, Grove Artisan Kitchen's menu reflects seasonal variety with the beauty of local produce from the Coachella Valley.
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