St. Patrick’s Day meal


Corned beef and cabbage is considered to be the St. Patrick’s Day meal, but here at Catering By Design we created our own version.  Try Chef Locke’s interpretation and you can skip all the chemicals in processed corned beef.  This dish is still packed with tradition using the most recognized Irish beer, Guinness, and pairing that with a delicious twist on the cabbage.

Corned duck

In a medium-sized pot, add all ingredients except for duck.
Bring to a boil, remove from heat and cool.

To Corn the Duck

Marinate duck in refrigerated brine for 24 hrs.
Remove from marinade. Wrap duck tightly in plastic wrap and then in foil.
In a pot of water, warm duck on stove top at 120˚F for 2 hrs. Refrigerate

Unwrap duck then pan sear over medium-low heat with duck breast skin side down for about 8 minutes rendering out the fat and crisping the skin. Then turn and cook for an additional 3 minutes and remove from heat.

Guinness bread pudding

Preheat oven to 350 degrees

In one bowl, toss the cubed bread with the melted butter. In a separate bowl combine the cream, stout eggs and yolks.

Combine with the buttered bread, add in the chopped parsley. Season.

Put the mixture in an oiled  baking dish.

Bake at 350 for 30 minutes or so until the Guiness custard is set.

Sweet and sour red cabbage

Heat the olive oil in a thick bottomed sauce pan, Add in red onion, garlic and cabbage. Sauté until all are limp and starting to brown. This will bring out the sweetness. Deglaze with red wine and vinegar. Add in Brown sugar, bay leaf, thyme and raisins. Reduce the heat and slowly simmer, stirring occasionally until it all picks up a syrupy consistency and the cabbage is quite cooked. Season to taste with salt and pepper.

Pickled duck jus

When you unwrap the duck, save the juices from the poached duck breast add 2 cups chicken stock. Simmer and finish with 3 Tb sweet butter. Strain and season

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