Chef Brandon McGlamery, Luma On Park, Prato, Winter Park, FL, Florida, Chef’s Recipes, Glazed Duck, Entree, Main Course, soy sauce, pomegranate juice, fresh orange juice, local honey,  orange zest, blood orange zest, pomegranate seeds, jalapeno, olive oil

ETC.../../../Etc.html../../../Etc.htmlshapeimage_1_link_0
DRINK../../../../Drink/Drink.html../../../../Drink/Drink.htmlshapeimage_2_link_0
RESTAURANTS../../../../Restaurants/Restaurants.html../../../../Restaurants/Restaurants.htmlshapeimage_3_link_0
PLACES../../../../Places.html../../../../Places.htmlshapeimage_4_link_0
SUBSCRIBE../../../../Subscribe.html../../../../Subscribe.htmlshapeimage_5_link_0
PURVEYORS../../../../Purveyors/Purveyors.html../../../../Purveyors/Purveyors.htmlshapeimage_9_link_0
 
 

Who

Brandon McGlamery is the executive chef of Prato and Luma On Park in Winter Park, Florida.

Why

Chef McGlamery honed his craft in the kitchens of Delfina in San Francisco, French Laundry in Napa, and Chez Panisse in Berkeley before joining Luma on Park in 2006.


Glazed Duck

Recipe courtesy of chef Brandon McGlamery



Ingredients

- 2 fresh ducks (gizzards, liver & neck removed)

- 2 gallons water

- 4 cups soy sauce

- 2 cups pomegranate juice

- 4 cups fresh orange juice

- 2 cups local honey

- 1/2 cup julienned orange zest (or blood orange zest)

- 1/4 cup pomegranate seeds

- 2 tablespoons diced jalapeno

- 2 tablespoons olive oil


Directions

1) Combine water, juices, soy sauce and honey in a large pot. 

2) Bring just to a boil and then simmer. 

3) Remove from heat and let cool. 

4) In a large bucket, place both ducks and pour the cooled mixture over them. 

5) Brine for 2 to 4 days. 

6) Remove the ducks, straining all liquid from them and place on a roasting rack. 

7) **** Let the ducks come to room temperature. This is very important. 

8) Season with cracked black pepper and very lightly with salt. 

9) Roast in a 200 degree F oven for 3 hours. 

10) Place brining liquid on the stove and bring to a simmer, skimming as it cooks. 

11) Continue cooking until it reduces to a glaze. 

12) After an hour and a half in the oven, begin glazing the duck with a paintbrush using the simmered brining liquid. 

13) Repeat this process every 15 minutes. 

14) Combine orange zest, pomegranate seeds, jalapenos and olive oil to create a citrus salsa.

15) Serve with the duck.




PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET

 
Q & A../../../../Restaurants/Entries/2012/3/19_brandon_mcglamery.html../../../../Restaurants/Entries/2012/3/19_brandon_mcglamery.htmlshapeimage_12_link_0
Recommendations../../../../../recommendations/brandon_mcglamery.html../../../../../recommendations/brandon_mcglamery.htmlshapeimage_13_link_0

Recipes

Photographs courtesy of Brandon McGlamery & Prato

Luma On Park & Prato - Winter Park, FL




Luma On Park


Winter Park

Contemporary American


290 S. Park Avenue

Winter Park, FL 32789

T: 407.599.4111 (make a reservation)


Website:

www.lumaonpark.com


Hours:

Bar

Mon - Sun: 4pm -


Dinner

Mon - Sun: 5:30pm -


Prato


Winter Park

Italian

124 North Park Avenue

Winter Park, FL 32789

T: 407.262.0050 (make a reservation)


Website:

www.prato-wp.com


Hours:

Wed- Sun: 11:30am - 3pm

Mon - Sat: 5:30pm - 12:30am

Sun : 5:30pm - 11:30pm


 


 
F.E.D. Travel Guides
Find a travel guide »../../../../../guide/download_guides.html../../../../../guide/download_guides.htmlshapeimage_27_link_0