Dustin Jaderko

Dustin Jaderko of Broomfield, Colo.    
Oven Roasted Duck with Red Cabbage and Lokse
 
Jaderko attends Broomfield High School, where he participates in ProStart; he credits his culinary arts teacher, Donna Erliwine, with helping him realize his talents.

Jaderko's recipe, originally submitted in the Family Heritage category, a traditional recipe from Czechoslovakia that has been handed down from generation to generation. He credits his dad with getting him interested in cooking to begin with; his father used to be the chef for the Slovakian president and now is a sommelier and food and beverage manager at the Caribou Club in Aspen.

Oven Roasted Duck
Ingredients
1 duck, cleaned, rinsed and patted dry
2 teaspoons salt
2 teaspoons caraway seeds
2 cups water
 
Method of Preparation
1. Preheat the oven 350 degrees
2. Use 1 teaspoon of salt to season the outside of the duck, and 1 teaspoon to season the inside.
3. Sprinkle 1 teaspoon of caraway seeds on the outside of the duck, and sprinkle the rest inside.
4. Pour the water into a roasting pot, then set the rack into the pan so it is about 2 inches from the water
5. Set the duck onto the rack with its breast up, close the roasting pot with a lid and place the roasting pot with poultry onto the bottom rack of the oven. Let it roast for an hour.
6. After an hour passed take the roasting pot out and uncover it with oven mitts; the roasting pot will be very hot.
7. Poke the skin of the duck with a fork about 10 times, so the fat from the duck will leak into the water below.
8. Take the baster and suck the water from below the duck and baste the poultry.
9. Place lid back onto the pot and place the pot back into the oven.
10. Every 20 minutes, remove the poultry from the oven and baste it.
11. Once the duck’s skin is a golden brown, remove it from the oven.
12. Place the poultry onto a clean cutting board. Take your chef’s knife and cut about a fourth of an inch on both sides of the spine. Remove the spine from duck.
13. Flip the duck around and cut in between each breast. Now you have two pieces of duck 14. Cut the wings of the duck past its first joint.
15. Cut duck between the leg and the breast on both halves.
16. Plate it.
 
Lokse
Ingredients
4 quarts water
4 Russett potatoes
1 egg
2 cups Wondra flour
2 cups all-purpose flour
2 teaspoons salt
 
Method of Preparation
1. Pour quarts of water in a cooking pot and place it on the stove on medium heat.
2. Once it starts to boil, put potatoes whole into the water and boil for 20 minutes or until tender. You can check this by poking the potatoes with a fork; if the fork goes in smoothly, then they are done
3. When they are done, remove them from the heat and peel them (you may want to use oven mitts when peeling the potatoes because they will be very hot).
4. Let the peeled potatoes cool in a bowl, for about 20 minutes. Once they are cooled, grate them into a bowl. Use the second to smallest grate on the grater.
5. Add the egg to the grated potatoes, then add 1 cup of the Wondra flour.
6. Mix it up until it turns into dough.
7. Put the dough onto a clean cutting board and knead in some all-purpose flour, until the dough loses its stickiness.  
8. Form the dough into a log shape and cut 1/2-inch circles from the log.
9. Dust the cutting board with some all-purpose flour
10. Roll out the half-inch circles into larger circles until they are about a centimeter in thickness.
11. Using a cookie cutter and cut out 28 perfect circles.
12. Heat a nonstick pan or griddle over high heat.
13. Place the circles onto the pan until they are done and get burn spots.
14. Put oil or duck fat on each lokse and stack them, seven per plate.
 
Red Cabbage
Ingredients
1/4 cup butter
1/2 onion, minced
1 and 1/2 pounds red cabbage, thinly sliced
6 tablespoons sugar
2/3 cup balsamic vinegar
1/2 cup red wine
 
Method of Preparation
1. Melt the butter in a large non-stick pot over medium heat.
2. Add one half of the minced onion to the heated butter.
3. When the onion is translucent, add cabbage and sauté until slightly wilted, about five or six minutes.
4. Add sugar and toss so the sugar coats the cabbage, then add balsamic vinegar and red wine.
5. Reduce heat to medium-low and stir till the cabbage is tender, stirring every 5 minutes for a half hour.
6. Plate it with the duck and the lokse.