Cody Curl is chef de cuisine at the Sazerac Restaurant, located inside The Roosevelt New Orleans, a Waldorf Astoria hotel. With nearly 10 years in the food and beverage industry, Curl honed his skills at the Hilton Dallas Lincoln Center by starting out as a line cook and moving up in the ranks to senior sous chef prior to arriving in New Orleans. Join Cody each week as he shares some of his favorite winter recipes.
The Sazerac Restaurant is located inside the historic Roosevelt New Orleans Hotel, just off the grand lobby. Lunch is served from 11 a.m. to 2 p.m. Monday through Saturday, and dinner is served from 5:30 p.m. to 10 p.m. Thursday through Saturday. Reservations can be made by calling (504) 648-5486.
Roasted Duck with Sazerac Sauce
Roasted Duck with Sazerac Sauce is the perfect fall entrée, and it lives up to its Sazerac name.
4 large duck breasts
3 each shallots
¼ lb unsalted butter
½ cup Sazerac Rye Whisky
4 sprigs fresh thyme
1 teaspoon whole black peppercorns
2 tablespoons honey
1 each bay leaves
½ gallon beef stock
Cooking the duck
Preheat the oven to 400 degrees F.
With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
Cooking the Sauce
In a medium stock pot melt the butter and caramelize the shallots. Deglaze the pan with the whiskey, add the remaining ingredients and reduce over medium low heat. Reduce the sauce until it reaches the consistency of heavy cream. Strain the sauce.