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•••
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Pan Seared Duck Breast with Sweet Potato Puree and Cherry Pinot Sauce

Pan Seared Duck Breast with Sweet Potato Puree and Cherry Pinot Sauce
Chef Budi Kazali of
The Ballard Inn & Restaurant
4 duck breast halves, 8-9 oz. each
4 thyme sprigs
2 cloves garlic, chopped
Score skin of the duck breasts in cross hatch pattern. Trim excess fat. Rub duck with thyme and garlic, marinate overnight. Preheat oven to 400°. Sear duck in ovenproof sauté pan over med-high heat, skin side down, until golden brown. Turn and place in oven 8 minutes, or until desired doneness. Remove from heat.

1 lb. sweet potatoes, peeled, cut into 3" pieces
1/2 c. cream
2 cloves garlic, minced
2 tbsp. butter
Boil sweet potatoes in salted water until cooked. Strain and puree. Warm cream and garlic over medium heat, simmer to reduce to 1/4 cup. Add mixture to sweet potatoes. Add butter, season with salt and pepper.

2 shallots, minced
2 cloves garlic, minced
1 tbsp. butter
3 tbsp. dried cherries
1 tbsp. raisins
3 tbsp. brandy
1 c. pinot noir
1/4 c. balsamic vinegar
1 c. chicken stock
1 c. beef stock
1 tbsp. butter
Soak cherries and raisins in brandy until soft and plump. Strain, reserve brandy. Saute shallots and garlic in butter. Add cherries and raisins. Deglaze pan with reserved brandy. Reduce until nearly dry. Add pinot noir, reduce again. Add vinegar, reduce until syrupy. Add stock, reduce until thickened. Finish with butter, season with salt and pepper.

An interview with Chef Budi Kazali:

Who or what inspired you to start cooking?
My mom. She's always in the kitchen whipping up something delicious.

What is your signature dish?
Pan seared duck breast with cherry pinot sauce.

What is your favorite seasoning?
It's hard to do without salt and pepper.

What three ingredients do you always have on hand to cook with?
Garlic, ginger and chili.

What is your most versatile cooking utensil or gadget?
Knives.

Who does the cooking at home?
My wife and I both do. It's a joint effort.

What drink would you recommend to accompany your recipe?
Arcadian chardonnay.

What is your cooking motto?
Taste, taste, taste.

What is the greatest compliment you've received for your cooking?
Whenever my mom says, "That's not bad," about something I've cooked.

The Ballard Inn & Restaurant
2436 Baseline Ave.
Ballard
688-7770
www.ballardinn.com

Intimate East-West fine dining with friendly service in the heart of Santa Barbara wine country.

5:30-9 p.m. Wed-Sun
$$$-20



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