Chef Recipes - Summa Health System

Sweet and Spicy Vietnamese Duck Taco’s withGrilled Pineapple Salsa presented by ScottBower and Kyle Drake of Sprenger Health CareCentersPickled Onions1 large red onion cut into 1/8” slices1 cup lime juice1 Tbsp sugar½ tsp dried oregano½ cup white vinegar2 tsp kosher saltCombine the onions and oregano in large bowl.Combine lime juice, vinegar, sugar and salt insmall saucepan, bring to boil and cook until thesugar and salt dissolve. Remove from heat andcool for 5 minutes. Pour the liquid over theonions and mix. Top onions with a small plate toweight down, cover and refrigerate 4 – 24 hours.Pineapple Salsa1 Pineapple, peeled and cut into 1” slicesCanola oil4 large green onions, thinly sliced2 serrano chiles, mincedJuice of one lime2 – 3 Tbsp canola oil¼ cup chopped fresh cilantroSalt & pepperBrush the pineapple slices with oil and sprinklewith salt & Pepper. Grill the pineapple overmedium high heat until charred on both sidesand just cooked through, about 2 minutes perside. Remove the pineapple, dice and place inbowl. Add the green onions, chiles, lime juice, 2Tcanola oil and toss. Add the cilantro and tossagain.Taste, season with salt & pepper and add moreoil if desired. Let sit 30 minutes at roomtemperature before serving.Vietnamese Duck½ cup chicken bouillon powder½ cup sriracha chile sauce½ cup honey½ cup cooking oil½ cup pureed shallots or onions¼ cup rice vinegar20 kaffir lime leaves4 duck breast halves with skin onSalt & pepperFlour tortillasCombine bouillon, sriracha, honey, oil, shallot,vinegar and lime leaves. Whisk to a uniformpaste, divide and set half aside. Score duckbreast with a sharp knife to make a cross-hatchpattern in the skin and season with salt &pepper. Place duck on grill over medium heat,skin side down and cook uncovered until theskin is nicely browned, about 15 minutes. If flareups occur, move back and forth between directand indirect heat. Once almost all the fat hasrendered and skin is golden brown, flip duckover, brush generously with the glaze and cookuntil medium rare, about 5 minutes. Remove to acutting board brush with additional glaze and letrest for 5 minutes, then slice on the diagonal into¼” slices. Brush tortillas with remaining glaze.Add duck and top with salsa and pickled onions.4