Seared Duck Breast with Caramelized Orange Butter
Southern grit is definitely what Chef Kelsey Barnard Clark exhibited when she triumphed against a tough field on “Top Chef” season 16 and also snagged “Fan Favorite” honors.
It’s also the apt title of her cookbook. “Southern Grit: 100+ Down-Home Recipes for the Modern Cook” (Chronicle Books), of which I received a review copy, that embodies Barnard Clark’s Alabama roots and Southern charm. A graduate of the Culinary Institute of America, she went on to work at Cafe Boulud and Dovetail, both in New York before returning to Alabama to start a catering company and eatery, KBC.
The more than 100 recipes in this book are definitely not aimed at those counting calories. Be fair-warned that here is an eye-popping abundance of butter and mayonnaise used throughout. The homey dishes include the likes of “Squash Casserole,” “Smoked Gouda Grits with Redeye Gravy,” “Creole Tomato Gravy Shrimp,” and “Golf Cart Cinnamon Rolls.”
Case in point: “Seared Duck Breast with Caramelized Orange Butter.” The easy sauce is made with an entire stick of butter. For two servings. Oh, my!Read more