What’s Cooking For Thanksgiving With Chef Dave

Welcome back, foodie fans! Sick of always eating turkey on Thanksgiving and looking for something new? Well you’re in luck! This week we’re continuing our Thanksgiving #FoodieFriday series with Pan Seared Duck Breast on Quinoa and Acorn Risotto topped with an Orange Maple Glaze by Council Oak Steaks & Seafood and Plum Lounge, Sous Chef Dave Puatu!

Total Time: 1 hour and 10 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 1


8 oz. Duck breast
1 acorn squash
¼ cup quinoa
¾ cup chicken stock
1 small onion
1/2 lemon
2 pound butter
6 grape tomatos
1/2 cup olive oil
2 cups orange juice
1 cinnamon stick
5 whole cloves
1 cup maple syrup


Cut grape tomatoes in half-length wise. Salt and pepper and add extra virgin olive oil in a bowl. Transfer onto a sheet pan and cook in oven for 4 hours at 200 degrees. Small dice onion and squash. Add 1 tablespoon butter to pan and sauté onion and squash for 2 minutes. Add quinoa. Add chicken stock 1 cup at a time. Add roasted tomatoes and finish with a squeeze of ½ a lemon.

Seared Duck:


Score the skin of duck cross wise. Salt and pepper and let it get to room temperature. Once it is room temperature, add two tablespoons of butter to a sauté pan and set on medium heat. Place duck breast to sauté pan skin side down. Let the fat render from the duck for about 3 mins. Flip the duck over and cook for an additional 2 mins. Place duck breast onto a plate to let it rest.


Orange Maple Glaze:

Reduce orange juice in a pan with cinnamon and cloves until ¼ of liquid is left. Add maple syrup and reduce until half of liquid is left. Finish with a tablespoon of cold butter.