Today’s Chef recipe is provided by 7 / Seven Restaurant located in San Jose, CA.  Silicon Valley has never been hipper than with the Contemporary American cuisine twin brothers and co-executive Chefs Russel and Curtis Valdex have created.   The food is simple, yet elegant and prepared using classic French techniques as in “Duck Confit on Charred Radicchio with Marinated hearts of palm and wild mushroom salad”.

Duck Confit on Charred Radicchi with Marinated hearts of palm, wild mushrooms, roasted garlic oregano vinaigrette & dark chicken jus

Duck Leg Confit

• 4 duck legs
• 6 cups rendered duck fat
• salt

Season duck legs with salt, let sit overnight uncovered in refrigerator.

Place duck legs in a Dutch oven with the rendered fat.  Cook, uncovered, over low heat, lightly simmering until meat is soft (1-2 hours). 

Roasted Garlic Oregano Vinaigrette

• 1/4 cup roasted garlic
• 1 tbl oregano
• 1/2 cup red wine vinegar
• 1 cups canola oil
• salt and pepper to taste

Wisk ingredients together to form vinaigrette.

Charred Radicchio

• 1 radicchio, chopped in half
• Olive oil, salt and pepper

Heat a cast iron pan over high heat.  Place radicchio in pan let it char for a minute or two.

Wild mushrooms

• 1lb pound mixed wild mushrooms, cleaned and quartered

Sautee over medium low heat until tender.

Marinated Hearts of Palm

• 14 oz Hearts of Palm, thickly sliced
• 1 shallot, diced
• 1 tsp chives
• 1 tsp thyme
• 1 tsp parsley
• 1 tsp sherry vinegar
• 1 tsp olive oil

Toss ingredients together, set aside.

Dark Chicken Jus (chicken stock from roasted chicken bones)

• 4 cups Dark chicken stock
• 1 Carrot
• 2 stalks celery
• 1 onion
• 1 bay leaf
• 6-12 pepper corns
• ½ cup white wine

Combine ingredients together in stock pot.  Bring to boil and then simmer until reduced down by half. Note: You will not need all of this Jus.  It can be frozen for later use.

Presentation

Toss wild mushrooms, charred radicchio, and hearts of palm mixture with roasted garlic vinaigrette reserving some vinaigrette to form salad. Divide salad among four plates.   Place a duck leg on top of salad, sprinkle vinaigrette around the plate.  Spoon dark chicken jus over the duck. 

Serves 4

About 7 / Seven Restaurant

7 / Seven Restaurant & Lounge features Contemporary American cuisine and a hip, energetic lounge.

Reservations can be made on-line