All potential or repeat group clients visiting the Hilton Anaheim are taken through the Chef’s Table space, and its impressive setting alone closes many deals. When it’s in action for a group, Executive Chef Frederic Castan is at center stage in the room’s show kitchen, demonstrating the nuanced preparation of dishes such as this duck breast specialty.

From the Kitchen of:

Executive Chef Frederic Castan

Hilton Anaheim, California

Slow Roasted Duck Breast with Caramelized Peaches

Ingredients:

•          2 each duck breast (10 oz.)

•          4 each tree-ripe organic peaches

•          2 cups duck stock

•          ½ cup apple cider vinegar

•          ¾ cup honey

•          2 tbsp butter

Marinade Ingredients:

•          2 oz. achiote paste

•          ½ cup honey

•          2 each oranges (only juice) reduced by half

•          1 each lemon (only juice)

Mix all ingredients for marinade in a blender. Score the skin of the duck breast, then let marinate for 24 hours. Remove the pit from the peaches, cut two peaches into cubes. Put honey in a sauce pan over medium heat, bring the honey to a light brown color deglazed with apple cider vinegar, and add the peaches. Let reduce by half, then add duck stock and let simmer for one hour.

Strain the jus in another pot and let it reduce by half. Set it aside. Take the other two peaches, cut them into wedges. In a nonstick skillet with honey over medium heat, caramelize the wedges until light brown, set aside.

Remove the duck breast from the marinade and dry it with a paper towel and pan-sear the breast skin first with grapeseed oil (low heat to keep the skin from burning). Add butter to the skillet and flip the breast. Cook it in the oven at 320˚ for about 15 to 17 minutes. Let the breast sit for 20 minutes.

Cut the breast in two lengthwise or in large medallions. Place a few peach wedges on the plate and drizzle with duck peach jus. Garnish with Brussels sprouts.