The Chefs' Table Series TV Show

Chef John Mahoney of Isabella: Dry Rubbed Duck Breast with Crispy Duck Leg in a Cherry Agro dolce

Chef John Mahoney of Isabella Restaurant teaches the audience at the Mother Brook Arts & Community Center how to make the following dish: Dry Rubbed Duck Breast with Crispy Duck Leg, served with charred broccoli rabe, fingerling potatoes and cherry Agro dolce.  Chef John along with co-host Joe Murphy share some interesting tips on the best way to prepare and sear duck, and how to make it flavorful.

Chef John Mahoney of Isabella: Dry Rubbed Duck Breast with Crispy Duck Leg in a Cherry Agro dolce


Dry Rub
1/8 tsp cumin
1/8 tsp coriander
1/8 tsp smoked paprika
1/8 tsp paprika
1/8 tsp fennel seed
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp nutmeg
1/8 tsp ground cinnamon
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp chili flake
1/8 tsp dried parsley
1/8 tsp mustard seed
1/8 tsp ground clove
1 tbl brown sugar
Cherry Agro Dolce
1 cup dried cherries
1 cup red wine vin
1 cup sugar
1 shallot thinly sliced
2 cups water
2 each confit duck legs
1/2 bunch Blanched Broccoli Rabe
1/2 lbs fingerling potatoes halved
1 split duck breast trimmed & scored
1) Combine all dry ingredients into coffee grinder or blend and blended & shive after to remove and large pieces .
2) Combine all Agro Dolce ingredients into a sauce pan over medium to low heat and reduce by 1/4 to 1/2 the liquid
3) Oven roasted fingerling potatoes at 350 degrees for 20- 25 minutes
4) Dry rub flesh side of duck breasts then put into a cold pan skin side down
5) Rendure down the fat from the skin about 12 minutes over medium to slow heat
6)  Flip duck breast for a quick sear flesh side down. remove from pan and let breasts rest on cutting board 2-4 minutes
7) Sear roasted fingerling in the duck fat
8) Add Broccoli Rabe to pan with the fingerling season with salt and pepper
9) Slice duck breast on the bias in thin strip and plate with potatoes & Rabe
10) Remove sauce from heat and spoon over duck breast

John-Paul Kaminga of Blanchard’s Wines & Spirits choose the Spanish red wine 2012 Joan d’Anguera – Montsant  Altaroses to pair with the dry rubbed duck breast dish.  Dry wine that is crisp to cut through this duck.   Find out why Carol loves this wine!

Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain, talks about leafy dark greens. There are many benefits to eating these types of vegetables: low in calories, phytochemicals, help to continue well-being and loaded with nutrients. She explains how best to prepare and cook these nourishing vegetables.

Carol visits Chef John at Isabella Restaurant in Dedham Square, and he shares his culinary experience, new menu, specials and why Isabella is going strong!

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