Fried Duck Pies with Cherry Compote (makes about 30 pies)

Braised Duck – Incredible on top of grits, poor boy sandwiches, ravioli filling, use in a Bolognese, egg rolls and more. Really a fantastic base for any duck recipe. Serves 8-10

3 pounds clean duck breasts
8 oz bacon, chopped
2 T butter
1 small onion, diced
3/4 cup chopped fresh parsley
5 cloves garlic, minced
1.5 cups red wine
1 T dry mustard
2 T vinegar
s&p to taste

Place butter, bacon, and onion in a large dutch oven and saute until bacon is cooked. Add wine. Stir bottom of pan to remove brown bits. Add mustard powder, vinegar, S&P, and parsley to mixture. Stir. Last, add the duck […]

Chef Jenn’s Refreshing Watermelon Recipes

Watermelon Vodka Cooler
(serves 6)
Ingredients:
4 cups frozen, cubed watermelon
1/4 cup simple syrup
1/2-3/4 cup vodka
Fresh mint
*crushed ice if not frozen enough
 Directions:
Place all ingredients in blender and pulse until smoothie consistency. Add ice and pulse again of cocktail needs to be thickened. Salt rim of glasses, garnish with additional mint, and enjoy!
Watermelon & Arugula Salad
Ingredients:
Baby Arugula
Cubed watermelon
Golden raisins
Toasted walnuts
Feta crumbles
S&P
Versatile Vinaigrette (see below for recipe)
 Directions:
Toss salad with Vinaigrette.
Top with Feta & Enjoy!
Versatile Vinaigrette Recipe
Ingredients:
-1 TBSP Dijon mustard
-1 minced clove of garlic
-Either 3 TBSP red wine vinegar OR 2 TBSP red wine vinegar and 1 TBSP lemon juice
-1/2 c olive oil
Salt and pepper […]

Chef Jenn – ‘Go Light & Grill’ WREG Live@9

Chef Jenn – ‘Seasonal Sides’ WREG Live@9