‘Top Chef’ contestant, Spiaggia chef Sarah Grueneberg makes duck breast

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CaptureBravo TV “Top Chef” contestant and Spiaggia’s chef Sarah Grueneberg is back in the kitchen at WGN-TV. “Almost Famous Chef “student competition winner Kamisha Jones joined her in the kitchen.

For more information about the contest:




Seared Breast of Duck

1 cup honey
1 bay leaf
2 sprigs fresh thyme
1 Tbs whole peppercorns
salt and pepper to taste
6 oz single lobe duck breast

Pre-heat oven to 400 degrees Fahrenheit. In 2 qt sauce pot bring 1 qt water and first 4 ingredients to simmer. Score skin. Poach duck for 1-2 min. remove with tongs. Season duck with salt and pepper. On low to medium heat cook breast skin side down in skillet until skin is crisp and fat is almost completely rendered. Turn duck over and place skillet in oven until duck reaches a temp of 120 degrees Fahrenheit

1 pt veal stock
1 cup dried cranberries
1/2 cup sugar
1 oz cabarnet sauvignon
1 oz apple cider vinegar
salt and pepper to taste

In a 1qt sauce pot caramelize sugar. Add vinegar and wine and let cook till mixture comes back together. Add stock and berries, let reduce by half. Salt and pepper to taste and strain

1 pt dried cranberries
1 granny smith apple
1 serrano pepper
2 oranges, juiced
1 cup sugar
1 cup apple juice
salt and pepper, to taste

Finely chop dried cranberries and granny smith apple (peeled and cored). Remove rib and seeds from Serrano. Place all ingredients in a 2 qt pot. Bring to boil then reduce to simmer till mix is thick and syrupy. Remove seranno. Place in large bowl and spread thin to cool.

Spice Sweet Potato Puree

2 lbs sweet potatoes
2 oz whole butter
1 tsp ground ginger
1 tsp cardamom
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp turmeric
1/4 tsp cayenne
1/4 tsp anise
1/4 tsp ground cloves
1 cup heavy cream
salt and pepper to taste

On low heat up butter and spices in 2 qt sauce pot. Small dice sweet potatoes and add to pot making sure to coat in butter mix. Turn heat up to medium and cover. Stirring occasionally. When sweet potatoes are cooked thru put in robot coupe and blend well. Slowly add cream once potatoes are smooth. Salt and pepper to taste.

3 cups veal stock
2 cups apple juice
salt and pepper to taste

In a 2 qt sauce pot reduce veal stock and apple juice to 1 cup. Salt and pepper to taste and strain.

Harvest Salad

1 lb baby arugula
1 container micro beet greens
1 cup walnuts
3 granny smith apples
3 Tbs melted butter

Rinse arugula and drain in colander. Toast walnuts in oven on parchment and sheet tray. Remove nuts and spin in colander to remove skins. Place both greens and nuts in mixing bowl. Peel and core apples then thinly slice on mandolin. Shingle 4 to 5 slice in a circle and place on sheet tray lined with parchment. Brush with melted butter and bake till tender.

1/4 cup cabernet sauvignon
1/4 cup apple cider vinegar
1/2 cup walnut oil
2 tsp sugar
1 tsp orange zest
salt and pepper to taste

Zest orange and whisk together with wine, vinegar and sugar. Slowly whisk in walnut oil then salt and pepper to taste.

Swoop apple reduction sauce on left side of plate. Pipe sweet potatoes on base of swoop. Top with 3 slices of duck breast ( half of duck) and garnish with small quenelle of chutney.
Gastrique dotted in opposite way of swoosh in the middle of plate.
Apple circle is placed on right side of plate, salad is tossed in vinaigrette and placed on top of apples.

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