Spice Rubbed Duck Breast with Creamed White Corn, Baby Bok Choy, Tiny Rosemary Biscuit, Chipotle Pears, & Smoked Demi

By Rainbow Lodge Restaurant, Houston TX

Chipotle Pears

• 8 Pears, peeled, cored, & halved
• ¼ cup Honey
• 1 ½ cups Water

• ½ cup Water
• ½ cup Apple Cider Vinegar
• ½ cup Sugar
• ¼ cup Lime Juice
• 4 chopped Chipotles
  

1. Toss all of stage #1 together and place in a small hotel pan and cover with aluminum foil and bake for about 1 hour at 400. The Pears should be tender when pricked with a knife. If they are not tender, place back in the oven and cook until done.

2. While Stage #1 is baking place all of stage #2 in medium size pot and bring to boil. Remove from Heat.

3. Remove pears from oven and let cool slightly. Slice into thin strips and place pears and their liquid in the pot with stage #2. Place back on the heat and bring to simmer. Stop.

4. Remove from heat & reserve until needed. Pears may be kept labeled and dated in the cooler for up to 6 days.

Rosemary Scones

• 1 lb. 8 ounces flour
• 4½ ounces sugar
• 5 teaspoons baking powder
• 1½ teaspoons kosher salt
• 1 teaspoon baking soda
  
• 12 ounces butter, cold and cubed
• ¼ cup rosemary, finely chopped
• 2 cups buttermilk

Preheat oven to 400 degrees.

1. Sift all dry ingredients together.

2. In bowl of standing mixer with paddle attachment, add pieces of cold butter until mix resembles a coarse meal.

3. Stop machine and add rosemary and buttermilk; mix until dough just comes together.

4. Turn out dough onto floured surface and press until uniform desired thickness.

5. Cut into desired shape, brush tops with melted butter and bake for 15 minutes, depending upon size.

Spice Rub for Duck Breast

• 1 C honey
• 1 t Kosher Salt
• 1 T Fresh Thyme
• 1 T Fresh Ground Coriander
• 2 T Truffle oil
• 2 T Black pepper

In a sauce pot add the pepper, coriander and honey together and bring to a boil. Remove form the heat and cool.  Add in fresh thyme, truffle oil, and salt. Use to coat Duck breast as explained above.

Creamed White Corn

Stage #1

• 1 Cinnamon Stick
• 1 T Fresh Ginger
• ¼ Small Red Onion, sliced
• 2 Sprigs Thyme
• 2 Fresh Bay Leaves
• 1 T Kosher Salt
• Water
• 5 Ears of White Corn, husk & silk removed
  

Stage #2

• 2 Cups Heavy Cream
• ¼ cup Parmesan Cheese
• 3 T Brie Cheese, rind removed
  

1. For Stage #1 - Combine cinnamon, ginger, red onion, thyme, bay leaves, and salt in a thick bottomed stainless steel pot and bring to a boil. Reduce heat to a simmer and add in the corn. Cook for 3 minutes and then remove the corn and let cool.

2. Once the corn is cooled, shave the kernels off and reserve. Throw away the husks.

3. For Stage #2 - Place the cream and corn in a thick bottomed stainless steel pot and bring to simmer, reduce heat.

4.    Reduce the cream and corn by 1/3 and then whisk in the parmesan cheese followed by the brie. Adjust seasonings with kosher salt and white pepper as necessary. Serve immediately.

Baby Bok Choy

Prepare a pot of boiling water seasoned heavily with kosher salt. Cut the baby bok choy in half and blanch in the water for 30 seconds to a minute. Remove from water and toss with bok choy with a little butter and minced shallots. Serve immediately.

About Rainbow Lodge

Rainbow Lodge has a 30 year tradition of serving succulent wild game and seafood entrees at dinner. Lunch and Sunday Brunch are lighter with fresh salads, chicken and seafood dishes plus outstanding breakfast dishes on Sundays including Poached Eggs on Grilled Foccacia, Tenderloin Carne Asada and Eggs, Grilled Salmon and of course, our Signature Duck Gumbo.  Located  in a historical 100-year-old log cabin, our romantic venue offers dynamic views, 3 fireplaces, a citrus grove, kitchen garden, creek views, decks and terraces, a larger bar and more dining rooms.