GOLDEN VALLEY, Minn.-- This morning Hazeltine National Golf Club's executive chef Eric Simpson joined us to talk about their recent renovation. He also shared one of their most popular fall dishes.
For more details about Hazeltine National Golf Club, check out www.hngc.com.
Duck with Pea Wasabi Custard Served with Quinoa
For Duck:
2 Tbs Brown Sugar
1 Tbs Kosher Salt
1 tsp Five Spice
¼tsp Cayenne Pepper
Pea Wasabi Custard:
4 Whole Eggs
2 Egg Yolks
½ qt Cream
1 Tbs Wasabi Paste
4 oz. Fresh English peas blanched & shocked
Quinoa:
1 cup Cooked per box instructions
2 Green Onions
½ cup Leek, white only
Ginger:
Peeled & Diced
Sweet Soy Painted on Plate
Directions:
1) Duck: Season duck with spice rub and let sit overnight. Sauté skin side down to form crispy skin, turn and cook to desired temp.
2) Pea Custard: Blend eggs, yolks and cream in a bowl. Add wasabi and salt and pepper to taste. Add peas and fill ceramic mold. Place in shallow baking dish with water. Bake at 325°F for 10-12 minutes. Remove and turn out on plate.
3) Quinoa: Stir fry cooked Quinoa with leek and green onion in peanut oil, season with salt and pepper.
4) Ginger: Diced into ¼" dice, soak in simple syrup overnight. Strain, coat with sugar and dry in a 225°F oven for 3 hours.