Ingredients

2 Muscovy duck breast, trimmed
Chef Larry's Asian Spice as needed (recipe follows)
Cooking oil as needed
Chef Larry's Tamarind Chambord Glaze for service (recipe follows)
Chef Larry's Red Onion Merlot Confit for service (recipe follows)
Chef Larry's Rice and Scallion Croquettes for service(recipe follows)

Tamarind Chambord Glaze

1/3 cup Tamarind puree or paste
1/4 cup Chambord liqueur
1/4 cup Soy sauce
1/2 cup Brown sugar
3/4 cup Orange juice
3/4 cup Pineapple juice
1 tsp. Fresh ginger, peeled and grated
1/2 tsp. Garlic, chopped
1 Scallion, minced
1/2 cup Tomato ketchup
1/4 cup Sake (Rice wine)
Fresh ground black pepper to taste

Method
Prepare Chef Larry's Asian Spice, Red Onion Merlot Confit and Rice Scallion Croquettes per recipes, reserve. Prepare Chef Larry's Chambord Glaze by placing tamarind paste, Chambord liqueur, soy sauce, brown sugar, pineapple and orange juices, ginger and garlic in saucepan and bring to a simmer over medium heat. Reduce heat and stir in tomato ketchup, scallions and Sake continue to simmer over low heat for 25 minutes. Stirring constantly to avoid scorching. Season with pepper and remove from heat. Reserve, keeping warm.

Preheat a saute pan or skillet, dust duck breasts with Chef Larry's Asian Spice. Add small amount oil to and sear spiced duck breast on both sides and cook to medium rare. Remove and cool. For service, place Rice Scallion Croquettes on serving plates. Top with Red Onion Merlot Confit. Slice duck breasts thinly and shingle over Red Onion Merlot Confit. Sauce with Tamarind Chambord Glaze and drizzle with Chef Larry’s Scallion Oil.

Makes 4 Servings

Chef Larry's Asian Spice
Ingredients

2/3 tsp. Cayenne pepper
1 tsp. Ground cloves
1 tsp. Curry powder
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1/2 cup Paprika
2 tsp. Granulated garlic
1/4 cup Salt
1 tsp. Black pepper

Method
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup

Chef Larry's Red Onion Merlot Confit
Ingredients

1 oz Butter
2 cups Red Onion, sliced
1/2 tsp. Garlic, minced
2 Bay Leaves
3 oz Merlot
1/3 cup Red Wine Vinegar
1/3 cup Sugar
1 1/2 cup Chicken Stock, unsalted
1/8 tsp. Salt
1/8 tsp. Fresh Ground Black Pepper

Method
Melt Butter in saucepan, add red onion, garlic and bay leaves. Saute over medium heat until onions become translucent. Deglaze with Merlot, reduce by 2/3, add red wine vinegar, sugar and chicken stock. Bring to a simmer and reduce heat. Simmer over low heat until any liquid remaining is syrupy and thick (approx. 20-30 minutes) remove and cool. Use as an accompaniment for grilled meat and poultry.

Makes Approximately 1 cup

Chef Larry's Rice and Scallion Croquettes
Ingredients

2 cups White rice, cooked
1/4 cup Onion, finely diced
1/4 cup Celery, finely diced
1/4 cup Carrot, finely diced
2/3 tsp. Butter
1/3 cup Scallion, minced
1 Egg
1/3 cup Breadcrumbs
1 1/2 tsp. Parsley, minced
pinch Ground nutmeg
Salt to season
Fresh ground black pepper to season
Cooking oil for frying as needed

Breading

1 cup Seasoned flour (flour seasoned with salt and pepper)
2 Eggs, beaten
2 cups Panko crumbs

Method
Melt butter in a saute pan. Add onion, carrot and celery, saute until slightly tender. Remove and cool. Place cooked rice, scallions, cooled sauteed vegetables, egg and parsley in a mixing bowl. Add breadcrumbs in intervals until mixture thickens enough to form cakes. Season with nutmeg, salt and fresh ground pepper. Mix well and form small cakes. Dust cakes in lightly in seasoned flour and dip in beaten egg. Bread cakes lightly with Panko crumbs. Heat cooking oil. Carefully add breaded rice croquettes and fry until golden brown. Remove and drain on paper towels. Serve hot as an accompaniment to meat, poultry and seafood.

Makes 6-8 each Croquettes