Chef Juan's Edesia Recipes

For all you foodies out there who wanted Chef Juan’s recipes from his popular food demo during Edesia: A Palisade Culinary, Wine & Spirits Adventure at Wine Country Inn on Sunday, March 20, here are the recipes he prepared

He started with Rocky Mountain Trout Ceviche, followed by Duck Confit, and ended with a a delectable Tarantella bread pudding dessert. Let us know how they turn out for you. Happy cooking and eating!

Rocky Mountain Ceviche

Juan Cruz Anon, Executive Chef - The French Press

Serves 6

24 ounces Rocky Mountain Rainbow Trout, skinned, de-boned, cut crosswise into 1⁄4-inch strips

1⁄2 cup shallots, finely diced 2 cups chanterelle mushroom, julienned

1⁄4 cup Italian parsley, finely chopped 1 clove garlic, finely chopped

2 Tbs vegetable oil

1 Tbs extra virgin olive oil

3 limes Salt and pepper, to taste

1 bunch watercress

Separate and julienne cut (if necessary) chanterelle and sauté lightly with vegetable oil until edges become soft, about 3 minutes. Set aside and chill. Combine all ingredients, except watercress, in bowl. Squeeze lime over all ingredients, toss lightly, and allow to cure for 30 minutes.

Presentation: spoon over bed of watercress.

Duck Confit

Juan Cruz Anon, Executive Chef - The French Press

Serves 6

6 duck legs and thigh

2 branches of thyme

6 bay leaves

2Tbs black peppercorn

1 1⁄2 quart of duck fat salt

8 Idaho potatoes

1⁄2 white cabbage

1 cup of dried apricots

1⁄2 white onion small diced

2 tsp chicken base

1 1⁄2 cup of water

3 cups demi-glace

Place legs and thighs in baking dish. Add bay leaves, peppercorn, thyme, salt, and cover with duck fat. Cover with aluminum foil and bake at 310 for 3 1⁄2 to 4 hours.

Melon ball the potatoes and par boil. dry, Sear in olive oil, let cool. Add 1 1⁄2 cup demi-glace and let simmer for a few minutes. Set aside.

Julienne cabbage and apricots. In a hot saute pan, color the onions, add cabbage and apricots. Saute until semi soft, add water and chicken base and simmer until finally soft

Place potatoes at bottom, top with cabbage, rest duck on top. Sauce with demi-glace previously salted and peppered

Tarantella

Juan Cruz Anon, Executive Chef - The French Press

Serves 12

12 Medium sized Croissants

3 cups heavy whip

ping cream

3 cups whole milk

6 eggs

zest from 1 orange

2 cups chocolate chips

2 cups granulated sugar

2 Tbs of vanilla extract

Caramel Sauce

6 cups sugar

1 1⁄2 cup heavy whipping cream

3 Tbs Butter

Break croissants into small pieces, combine with rest of ingredients in bowl and mix evenly. Let rest for 20 minutes. Make caramel sauce in pan. Remove about 2/3 of total to coat the mold. Add cream to remaining caramel and let simmer until caramel dissolves. Add butter at the end.

Place mix into coated mold. Bake in bain marie at 350 for 1 to 1 1⁄2 hours. Cool down and serve with caramel sauce.

Note: For wine pairings with these dishes, please contact Zak Stone at the French Press, Edwards, CO. 970-926-4740 http://thefrenchpress.net/

*Edesia is the Roman Goddess of Fine Food and Wine.