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Jack HoganJack Hogan of Portsmorth, N.H.
Pan Roasted Duck Breast, Butternut Squash Risotto, Maple Roasted Squash Puree Hogan attends Portsmouth High School, where he plays varsity football and lacrosse. His recipe was originally submitted in the Taste of the States category. He said, “going with a New England theme, I attempted to incorporate as much local flavor as possible without it being overwhelming. The flavors all had to be simple, and most importantly had to make sense.” Obviously, the judges agreed that it worked! Judge and J&W alumnus Andy Husbands, award-winning chef/CEO of Ate Seasons Restaurant Group and author of "The Fearless Chef," commented that the dish was “restaurant quality … the duck was sublime … you’re hired!” And judge Cary Neff, president of the consulting firm Culinary Innovations and author of “Conscious Cuisine,” agreed that it was a “wonderfully creative use of flavors.” Pan Roasted Duck Breast Ingredients 1 cup blended oil 15 sprigs thyme, picked and chopped 8 ounces duck breast, trimmed and scored Salt and pepper to taste Method of Preparation 1. In bowl, combine oil, thyme, and duck breasts. Cover and refrigerate and marinate 2 hours. 2. Heat 12-inch stainless steel sauté pan. 3. Season and sear breast to golden brown. 4. Place in 450 degree convection oven until medium rare (15-20 minutes), then remove from pan and rest for 15 minutes. Butternut Squash Risotto Cake Ingredients 2 ounces oil 2 medium red onions, chopped 1 medium butternut squash, peeled and chopped to a medium dice (save the scraps for the puree below) 1 cup Arborio rice 1 quart water Method of Preparation 1. Heat oil in pan, then sweat onions over medium heat until translucent, avoiding color. 2. Add squash and Arborio rice. Sauté lightly until coated with fat. 3. Add 1 cup water and simmer until absorbed, periodically stirring lightly as not to affect the integrity of the squash. 4. Continue to add water incrementally until rice is cooked. 5. Remove from heat, spread on sheet pan, and let cool. 6. Fill 3-inch ring mold with risotto; in a circular motion with the back of a spoon smooth and pack down risotto. Remove mold and you will end up with a cake. Make 5. 7. Heat 12-inch lightly oiled nonstick sauté pan, and sear cakes to golden brown. Finish in 450 degree oven for 10 minutes. Maple Roasted Squash Puree Ingredients 1 small red Kuri squash Salt and pepper to taste 1/4 cup pure New Hampshire maple syrup 2 tablespoons whole butter 1/2 cup heavy cream Method of Preparation 1. Cut both squashes in half and remove seeds. 2. Season with salt and pepper. Using pastry brush, brush 1/2 of the maple syrup onto the insides of the squash. 3. Place squash on sheet pan and roast in a 450 degree oven for 15-20 minutes or until tender. Remove and let cool slightly. 4. In medium saucepan, melt butter, add reserved butternut scraps from risotto, and sauté lightly. Add cream and cook until tender. 5. Add peeled roasted squash and mix thoroughly. 6. Place mixture in blender and puree. Place in clean saucepan to keep warm, then adjust seasonings with salt and pepper and reserved maple syrup. Cranberry Onion Sauce Ingredients 2 cups cranberries 1 medium white onion, chopped 3/4 cup sugar 5 sprigs of thyme, picked and chopped Method of Preparation 1. Melt butter in small sauce pan and sauté onion until translucent. 2. Add cranberries, sugar and thyme. 3. Cook on medium heat until thickened. 4. Strain through chinois and place in squirt bottle. Petite Green Salad Ingredients 2 cups petite greens 1 tablespoon sherry vinegar 1 tablespoon blended oil pinch of Kosher salt and ground black pepper Method of Preparation 1. Combine vinegar and oil. 2. Dress greens and season with salt and pepper. Plating Instructions 1. Apply squash puree in an oval onto the plate. 2. Place one risotto cake on top of the puree. 3. Place 5 cranberry/onion dots around in decreasing circles. 4. Slice duck on the bias and fan out in front. 5. Place greens on top. |
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