2014 Food Show Recipe: Chef Mychael Harris for Maple Leaf Duck ★ Sysco Bahamas Food Services

Name: 2014 Food Show Recipe: Chef Mychael Harris for Maple Leaf Duck ★ Sysco Bahamas Food Services
Ingredients: 2 tablespoons Whole Harvest® vegetable oil, divided; 45g Anchor® unsalted butter, divided; 6 medium carrots, peeled and diced; Badia® sea salt; 1 teaspoon white sugar; 1 1/4 litres Major (Rest. Pride) chicken or vegetable stock; 1/2 onion, chopped; 300g Roland® risotto rice (Arborio); 125ml dry white wine; 60g Vermont Creamery® mascarpone cheese; 250g freshly grated Parmesan cheese, divided; 2 tablespoons fresh parsley, finely chopped, divided; 1 teaspoon chopped fresh thyme, chopped; white pepper; 15 peeled shallots, cut in half; Basso® olive oil; Salt; pepper; 3 cups port wine; 3 heads fresh broccoli, cleaned; ½ teaspoon black pepper; ½ teaspoon salt; 1 teaspoon creole seasoning; 3 -4 cups canola oil, enough to fill deep fryer (or vegetable, canola oil is best)

www.bahamafood.com

2014 BFS Food Show Culinary Competition Recipe Chef Mychael Harris ~ Olives at Atlantis Pan Seared Maple Leaf® Duck Breast with Creamy Carrot Risotto and Fried Broccoli with a Roasted Shallot Port...

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Ingredients

2 tablespoons Whole Harvest® vegetable oil, divided
45g Anchor® unsalted butter, divided
6 medium carrots, peeled and diced
Badia® sea salt
1 teaspoon white sugar
1 1/4 litres Major (Rest. Pride) chicken or vegetable stock
1/2 onion, chopped
300g Roland® risotto rice (Arborio)
125ml dry white wine
60g Vermont Creamery® mascarpone cheese
250g freshly grated Parmesan cheese, divided
2 tablespoons fresh parsley, finely chopped, divided
1 teaspoon chopped fresh thyme, chopped
white pepper
15 peeled shallots, cut in half
Basso® olive oil
Salt
pepper
3 cups port wine
3 heads fresh broccoli, cleaned
½ teaspoon black pepper
½ teaspoon salt
1 teaspoon creole seasoning
3 -4 cups canola oil, enough to fill deep fryer (or vegetable, canola oil is best)