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Restaurateur & Recipe Spotlight: Chef Deborah Scott's Tangerine Duck Recipe

Using her diverse tastes and love of spicy, exotic foods, Chef Deborah Scott began experimenting with unexpected food combinations while a student at the Baltimore International Culinary College and continued to sharpen her talents at the Culinary Institute of America in Hyde Park.

In 1995, Scott became partners with David and Lesley Cohn of the Cohn Restaurant Group – restaurateurs whose resume includes The Prado, Corvette Diner, Kemo Sabe, Dakota Grill, Blue Point Coastal Cuisine, Mister Tiki, Indigo Grill, Thee Bungalow, 333 Pacific, Gaslamp Strip Club, Island Prime & C Level, and the Pineapple Grill located in Kapalua, Maui – to first open Kemo Sabe in Hillcrest. She went on to partner with them again, to open Indigo Grill and Island Prime / C Level.

Scott’s restaurants have been recognized and received several awards including the Gold Medallion Award for Best Ethnic Restaurant (Indigo Grill, 2007 and 2008) and Best Fine Dining Steak House (Island Prime / C Level, 2007 and 2008). Scott has been honored as Chef of the Year by the Gold Medallion Award in 2000, Chef of the Year in 2000 and 2003 by San Diego Magazine, Best Chef in 2006 by 944 Magazine and Best Chef in 2001, 2002, 2003 by San Diego Reader. In 2006, Condé Nast Traveler named Island Prime/C Level one of America’s Hot Tables and in 2003, Indigo Grill received Best of the Best by San Diego Magazine.

Tangerine Duck ** Try me at Kemo Sabe

Place 5.5 lb. of quartered and trimmed Peking duck in a baking pan and cover with rendered fat.
Bake at 300 to 350 degrees until tender (2 to 3 hours).
Remove duck from oil and drain.
Heat duck glaze and place portions into mixture, turning and moving occasionally so as not to burn.

Duck Glaze:
4 cups orange juice
1 gallon molasses
½ cup black pepper
¾ cup green onion
4 cups soy sauce
¼ cup all spice
½ cup Dijon mustard
8 oz. Can Chipotle peppers
1 bunch scallions chopped
1 bunch cilantro chopped

Take the duck out when a caramel color appears and the glaze adheres to all portions. Place the duck into a baking pan and return it to a 350-degree oven for about 10 – 20 minutes (until a mahogany color is reached). Remove the duck from the pan and place it into hot oil (or a fryer until crispy). Drizzle with duck sauce. Serve with tempura yams, satay brusslel sprouts, and crêpes with berry chutney. Garnish with freshly chopped mint, cilantro, and Thai basil.

Orange Duck Sauce
Heat:
1 qt. Frozen orange juice from concentrate
2 quarts Water
1 qt. Granulated sugar
2 cups orange marmalade
1 cup triple sec
1 quart apple cider vinegar
Dash allspice
Dash nutmeg
Add cornstarch to desired thickness and cool.

Tempura Yams:
Purchase store-brand tempura mix and add desired seasonings.
Slice yams lengthwise and dredge in seasoned all-purpose flour.
Place yams into tempura mix, draining excess batter, then fry in hot oil until golden brown.

Satay Brussel Sprouts:
Sauce:
Sauté 2 stalks of lemon grass (trimmed and chopped) in chili oil, garlic oil and chili flakes until golden brown (it should be tender not crispy).
Add 1 quart hoisen sauce and 1 quart honey and mix well. Let cool and add 1 cup lime juice.

Blanch brussel sprouts and skewer. Salt and pepper to taste. Place on hot grill and brush with satay.

Crêpes with Berry Chutney:

Follow a basic crepe recipe, but add turmeric and curry powder to taste. Blend together and add chopped chives or scallions. Prepare crêpes as directed.

Purchase any berries of choice. Place into a small pan and add sugar, cider vinegar and reduce until mixture thickens to a jelly-like texture. Cool and mix in fresh, chopped mint. Spread into crêpes and fold over twice creating a triangle.