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Chef Kevin Reading Restaurant Espuma 28 Wilmington Ave. (at First Street) Rehoboth Beach, DE 19971 (302) 227-4199

Chef Reading’s SPINACH AND DUCK CONFIT WITH SUNDRIED CHERRIES, WALNUTS AND MANCHEGO CHEESE

Serves 6 1 large bag fresh spinach 10 oz duck confit 2 oz clarified butter 1/8 lb. sun dried cherries 1 oz minced shallots 3 oz balsamic vinegar 1 oz sherry vinegar (optional) _ lb. whole walnuts (no shell) Manchego Cheese Reduce balsamic vinegar by _ . Cool and reserve. Blanch and shock spinach. Squeeze dry. In a sauté pan, add clarified butter and when hot, add shallots, sun dried cherries and walnuts. Sauté for a minute. Add duck confit until warm. Add spinach, season with salt and pepper if you would like, but remember, the confit is rather salty. Add manchego. Warm, deglaze with sherry vinegar. Portion and plate. Drizzle with reduced balsamic vinegar.

Enjoy.

Chef Reading’s ROAST DUCKLING WITH A GRAND MARNIER GLAZE

Serves 6

Ingredients:

3 Long Island ducks Mire Pois: 2 Onions, chopped 7-8 Carrots, chopped 1 bunch of Celery, chopped 1 Orange, skin removed, Pulp and juice reserved Kosher Salt & Fresh Ground Pepper

Instructions:

Preheat oven to 450°. Wash ducks inside and out. Remove gizzards, season with salt and pepper, both inside and out. Fill cavity with mior pois and _ orange. Prick skin with a fork around the leg and lower area to allow for greater fat release. Cook until internal temperature reaches between 150° to 160°. Pull duck from the oven; allow to rest. Refrigerate if possible. When cool, bone ducks leaving leg, thigh, and breast attached. Reserve bones for stock. MARNIER GLAZE

Ingredients:

_ Grand Marnier _ honey Heat equal parts of Grand Marnier and Honey. Brush onto duck prior to serving. CARMELIZED ORANGE SAUCE

Ingredients:

1 cup sugar 1 oz water 1 oz cider vinegar 4 freshly squeezed oranges 6 oz triple sec 2 minced shallots 2 cups duck stock 2 cups veal stock 10-2 bay leaf 1 tsp peppercorns several juniper berries salt & pepper to taste

Instructions:

In a saucepan, add sugar and water and caramelize to a golden color. Add triple sec and flame to remove alcohol. Add orange juice, shallots and cider vinegar and reduce by _. Add duck and veal stock, with remaining seasonings and reduce by _. Taste and season.

Enjoy.

Chef Reading’s CURRANT SWEET POTATO MASH

Ingredients:

6 to 7 large sweet potato 1 stick unsalted butter 3 Shallots, finely chopped and sautéed _ C Currants _ to 1 c Heavy cream Salt & pepper

Instructions:

In a large pot, cover potatoes with water. Add salt and cook until tender. Add butter, shallots, currants, heavy cream, salt & pepper.

Enjoy.