Our July Feast feature “A Family’s Fare” tells the story of Blue Hill’s Arborvine restaurant and chef John Hikade, his wife Beth, and their two sons, Andrew and Timothy.

Chef Hikade is known for his creative dishes. The idea of preparing certain dishes sometimes overwhelms the home-chef. But something like risotto is a perfect example of a meal that no one should be intimidated by, yet many people are. Hikade’s Trio of Duck with Mango/Pineapple Salsa and Honey/Thyme Glaze may be a time-consuming dish to prepare, but for anyone who loves food and isn’t afraid to spend a little time in the kitchen, it is not overly complicated. Happy cooking and enjoy!

Trio of Duck

with Mango/Pineapple Salsa and Honey/Thyme Glaze

The Ducks:

2 4½ -5 lb Pekin or Muscovy ducks

½ cup orange juice

salt and black pepper

The Pate Maison:

½ lb duck Livers, rinsed and drained

4 tablespoons butter

2 tablespoons French shallots (finely chopped)

3 tablespoons brandy

1 tablespoon port

½ teaspoon dried tarragon

2 tablespoons heavy cream

Salt and Black Pepper

2 oz. warm cream cheese

The Salsa:

1 whole mango, ½ inch cubes

1½ cup pineapple, ½ inch cubes

1 navel orange, sectioned

1 lemon, sectioned

1 lime, sectioned

2 tablespoons raspberry red wine vinegar

The Sauce:

2 tablespoons rendered duck fat

¼ cup French shallots

¼ cup white wine

¼ cup honey

2 tablespoons lemon juice

2 teaspoons fresh thyme, chopped

1 cup heavy cream

2 T cold butter

Preparing the Ducks:

Remove innards and separate out livers. Rinse livers with cold water and set aside to drain. Rinse ducks inside and out. Using a sharp boning knife, remove the legs (with thighs attached) from the ducks. Next, remove the breasts from the ducks and trim off any excess fat. Reserve this fat and set in a sauté pan over low heat to render down. Season duck legs with a thin dressing of orange juice, salt and pepper and add ¼ cup rendered duck fat to roasting pan. Roast legs for 50 minutes at 400 F, or until skin is crispy, with an internal temperature of 170 F. Finish legs by placing under broiler for 20-30 seconds. Sear duck breasts in a hot skillet, fat side down first. When fat has become crispy, remove from pan and finish to medium-rare on a hot grill. Allow duck breasts to rest for 5 minutes before plating, and slice thinly.

Preparing the Pate:

Cook shallots and 1 tablespoon butter and until soft, remove and reserve. Place drained duck livers in the pan with remaining butter and sauté, until medium-rare. Add the brandy and port and ignite. Restore shallots to the pan and add cream, tarragon, salt and pepper. Place cooked duck livers and cream cheese in a food processor and blend until homogenous, making sure to scrape the sides of the bowl. Next add pan juices, and blend until smooth. Spoon pate while still warm into desired serving vessel and refrigerate until chilled.

Preparing the Salsa:

Remove the peel of one mango, remove the core and slice flesh into ½ inch cubes and place in mixing bowl. Add 1½ cups diced pineapple, the sectioned orange, lemon and lime slices, and the vinegar to the bowl. Allow to sit, stirring occasionally, for 20 minutes. Add fruit mixture to sauté pan and heat, stirring often until juices have evaporated and fruit has begun to breakdown. Set aside and let cool, pairing it with the grilled duck breasts.

Preparing the Sauce:

Place 2 tablespoons of reserved duck fat in a small sauce pan. Heat and add shallots. Saute until shallots are golden in color. Deglaze with wine and add lemon juice, honey and thyme. Bring to a simmer and add cream. Let sauce reduce to about half, stir in the cold butter, and ladle it hot over the crispy duck legs.

Photos: Irvin Serrano